Fiery Szechuan Sausage Fried Rice
Dim Sim LimFiery Szechuan Sausage Fried Rice
Ingredients
For the Szechuan Sausage Fried Rice
- 4 cups day-old cooked jasmine rice, cold, separated
- 1/2 pound Szechuan sausage, finely diced
- 2 large eggs, beaten
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, diced
- 4 green onions, sliced, white and green parts separated
- 2 bird's eye chilies, thinly sliced (or more for extra fire!)
- 3 tablespoons peanut oil
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (Chef's Choice 'Yum Yum')
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons crispy chili oil, for drizzling
Instructions
- 1
First things first, get your mise en place ready, people! Precision is key for speed. Using your heavy-duty Chinese cleaver, finely dice that Szechuan sausage, mince your garlic and ginger, dice the red bell pepper, and slice those green onions, separating the whites from the greens. Slice your bird's eye chilies thin – the thinner, the fiercer! Crack and beat those eggs. This is the prep work that makes the magic happen. Boom!
⏱️ 15 min
- 2
Now, let's get that wok screaming hot! Place your carbon steel wok over maximum heat. We want it smoking, baby! Add 1 tablespoon of peanut oil and swirl it around to season the wok. Pour in your beaten eggs and quickly scramble them, breaking them into small pieces. Once cooked, remove the eggs from the wok and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min
- 3
Add another 1 tablespoon of peanut oil to the screaming hot wok. Toss in your diced Szechuan sausage. Stir-fry vigorously until the sausage is crispy and fragrant, about 2-3 minutes. The fat will render out, adding incredible flavor. Remove the crispy sausage and set aside, leaving the rendered fat in the wok. This is flavor country!
⏱️ 3 min
- 4
Add the remaining 1 tablespoon of peanut oil to the wok. Immediately add the minced garlic, ginger, sliced bird's eye chilies, and the white parts of the green onions. Stir-fry for about 30 seconds until incredibly fragrant – don't let it burn! Now, toss in your diced red bell pepper and stir-fry for another minute until slightly tender-crisp. We want that crunch!
⏱️ 2 min
- 5
It's rice time! Add your cold, day-old jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry continuously, tossing the rice to ensure every grain gets coated and heated through. This is where the 'wok hei' comes alive! Keep that heat high, keep that wok moving!
⏱️ 4 min
- 6
Now for the flavor bomb! Push the rice to one side of the wok. Add the light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, white pepper, granulated sugar, chicken powder, and a little bit of MSG (Yum Yum!) directly into the hot spot of the wok. Let it sizzle for a few seconds to develop, then quickly toss it all together with the rice, ensuring even distribution. Add back the scrambled eggs and crispy Szechuan sausage. Mix it all up, baby!
⏱️ 3 min
- 7
Finally, toss in the green parts of the sliced green onions. Give it one last powerful stir-fry for about 30 seconds. Taste and adjust seasoning if needed – maybe a touch more soy or a pinch more 'Yum Yum'. Bang! That's how you make fried rice!
⏱️ 1 min
- 8
Serve immediately in traditional blue/white ceramic bowls. Garnish generously with fresh chopped cilantro and a serious drizzle of crispy chili oil for that extra kick and visual appeal. This, my friends, is Fiery Szechuan Sausage Fried Rice, all fire! Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimFiery Szechuan Sausage Fried Rice
For the Szechuan Sausage Fried Rice
- 4 cups day-old cooked jasmine rice, cold, separated
- 1/2 pound Szechuan sausage, finely diced
- 2 large eggs, beaten
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, diced
- 4 green onions, sliced, white and green parts separated
- 2 bird's eye chilies, thinly sliced (or more for extra fire!)
- 3 tablespoons peanut oil
- 2 tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chicken powder
- 1/4 teaspoon MSG, (Chef's Choice 'Yum Yum')
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons crispy chili oil, for drizzling
Instructions
- 1
First things first, get your mise en place ready, people! Precision is key for speed. Using your heavy-duty Chinese cleaver, finely dice that Szechuan sausage, mince your garlic and ginger, dice the red bell pepper, and slice those green onions, separating the whites from the greens. Slice your bird's eye chilies thin – the thinner, the fiercer! Crack and beat those eggs. This is the prep work that makes the magic happen. Boom!
⏱️ 15 min - 2
Now, let's get that wok screaming hot! Place your carbon steel wok over maximum heat. We want it smoking, baby! Add 1 tablespoon of peanut oil and swirl it around to season the wok. Pour in your beaten eggs and quickly scramble them, breaking them into small pieces. Once cooked, remove the eggs from the wok and set aside. Don't overcook them, we want them fluffy!
⏱️ 2 min - 3
Add another 1 tablespoon of peanut oil to the screaming hot wok. Toss in your diced Szechuan sausage. Stir-fry vigorously until the sausage is crispy and fragrant, about 2-3 minutes. The fat will render out, adding incredible flavor. Remove the crispy sausage and set aside, leaving the rendered fat in the wok. This is flavor country!
⏱️ 3 min - 4
Add the remaining 1 tablespoon of peanut oil to the wok. Immediately add the minced garlic, ginger, sliced bird's eye chilies, and the white parts of the green onions. Stir-fry for about 30 seconds until incredibly fragrant – don't let it burn! Now, toss in your diced red bell pepper and stir-fry for another minute until slightly tender-crisp. We want that crunch!
⏱️ 2 min - 5
It's rice time! Add your cold, day-old jasmine rice to the wok. Break up any clumps with your spatula. Stir-fry continuously, tossing the rice to ensure every grain gets coated and heated through. This is where the 'wok hei' comes alive! Keep that heat high, keep that wok moving!
⏱️ 4 min - 6
Now for the flavor bomb! Push the rice to one side of the wok. Add the light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, white pepper, granulated sugar, chicken powder, and a little bit of MSG (Yum Yum!) directly into the hot spot of the wok. Let it sizzle for a few seconds to develop, then quickly toss it all together with the rice, ensuring even distribution. Add back the scrambled eggs and crispy Szechuan sausage. Mix it all up, baby!
⏱️ 3 min - 7
Finally, toss in the green parts of the sliced green onions. Give it one last powerful stir-fry for about 30 seconds. Taste and adjust seasoning if needed – maybe a touch more soy or a pinch more 'Yum Yum'. Bang! That's how you make fried rice!
⏱️ 1 min - 8
Serve immediately in traditional blue/white ceramic bowls. Garnish generously with fresh chopped cilantro and a serious drizzle of crispy chili oil for that extra kick and visual appeal. This, my friends, is Fiery Szechuan Sausage Fried Rice, all fire! Enjoy!