Sichuan Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and allow it to cool completely. For best results, use rice that has been refrigerated overnight as it will have less moisture and prevent clumping during stir-frying.
2. Cook the eggs
   Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the beaten eggs and scramble until just set, about 30 seconds. Remove from the wok and set aside.
3. Stir-fry aromatics
   Return the wok to high heat and add the remaining 2 tablespoons of oil. Add the dried chilies, minced garlic, grated ginger, and white parts of the green onions. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
4. Add the protein
   Add the diced Chinese sausage (or bacon) to the wok and stir-fry for 1-2 minutes until it begins to release its fat and becomes slightly crispy around the edges.
5. Incorporate vegetables
   Add the frozen peas and carrots to the wok and stir-fry for another minute until they are heated through.
6. Stir-fry the rice
   Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, tossing frequently to ensure all grains are separated and coated with oil.
7. Season the dish
   Add the light soy sauce, dark soy sauce, sugar, Doubanjiang, ground Sichuan peppercorns, and scrambled eggs back to the wok. Toss everything together, ensuring the rice is evenly coated with the seasonings and has a uniform color.
8. Finish and serve
   Turn off the heat and stir in the green parts of the scallions. Taste and adjust seasoning if necessary. Transfer to a serving dish and garnish with additional green onions and Sichuan peppercorns if desired. Serve hot.