Sichuan Fried Rice
Sichuan fried rice is one of the most well-known Chinese fried rice dishes, originating from the spicy cuisine of Sichuan province. The dish's distinctive flavor comes from Sichuan peppercorns, which create a mildly numbing sensation on the tongue while enhancing the intensity of the chili's heat. Sichuan cuisine is famous for its bold flavors, and this rice dish is a perfect example of how spices can work together harmoniously. It's a quick and tasty one-pan meal that's recommended for all lovers of spicy food!
Ingredients for this recipe
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Preparation Steps
1
Rinse the jasmine rice thoroughly in cold water, then cook it in 400 ml of water. Once cooked, let it cool completely, preferably storing it in the refrigerator overnight for a firmer texture.
2
Finely chop the onion, garlic, ginger, and chili pepper. Slice the bell pepper into thin strips.
3
In a large skillet or wok, heat the sesame oil over medium heat. Add the onion and sauté until translucent.
4
Add the Sichuan peppercorns, garlic, ginger, and chili pepper, and sauté for another 30 seconds to release their flavors.
5
Add the bell pepper and stir-fry for 2-3 minutes, until slightly softened but still crisp.
6
Move the vegetables to the side of the pan and crack two eggs into the center. Scramble the eggs until they are cooked through.
7
Add the cooked and cooled rice, then stir-fry over high heat, ensuring all grains are evenly toasted.
8
Pour in the soy sauce and oyster sauce, then sprinkle with chili flakes and black pepper. Mix well and stir-fry for another 2-3 minutes.
9
Chop the green onion and sprinkle it over the finished Sichuan fried rice. Serve immediately.
