Szechuan Fried Rice Recipe
This authentic Szechuan Fried Rice Recipe brings bold, spicy flavors to your kitchen. Traditional Szechuan cooking features numbing peppercorns and fiery chilies.
Equipment
- Large wok or heavy skillet
- Wooden spoon or wok spatula
- Rice cooker or medium saucepan
- Sharp chef's knife
- Cutting Board
- Small mixing bowls
- Measuring cups and spoons
Ingredients
- 3 cups day-old cooked jasmine rice
- 2 tablespoons vegetable oil
- 2 eggs lightly beaten
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup soy sauce
- 1 tablespoon Szechuan peppercorns ground
- 1 teaspoon chili oil
- 1/2 cup frozen peas
- 2 green onions chopped
- Salt to taste
Instructions
- Heat wok over high heat until smoking.
- Add oil and swirl to coat surface.
- Pour eggs and scramble until just set.
- Remove eggs and set aside temporarily.
- Add onion and stir-fry for one minute.
- Add garlic and ginger, cook thirty seconds.
- Add rice, breaking up any clumps gently.
- Stir-fry rice for three to four minutes.
- Add soy sauce and mix thoroughly.
- Sprinkle Szechuan peppercorns and chili oil evenly.
- Add peas and scrambled eggs back.
- Toss everything together for two minutes.
- Garnish with green onions before serving.
Notes
- Use day-old rice for best texture and separation.
- Keep wok extremely hot throughout entire cooking process.
- Toast Szechuan peppercorns before grinding for maximum flavor.
- Add soy sauce gradually to prevent rice sticking.
- Prep all ingredients before starting to cook quickly.