International Cuisine > Chinese Cuisine > Noodle & Rice Dishes (Chinese) > Fried Rice Recipe (Various Types)

Spicy Sichuan Fried Rice

A fiery and flavorful Spicy Sichuan Fried Rice, infused with the numbing heat of Sichuan peppercorns and the umami of fermented black beans. This recipe is perfect for those who enjoy a bold and spicy Chinese dish.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 3 cups Cooked Rice (day-old preferred)
  • 1/2 cup Pork, diced
  • 1/2 cup Green beans, trimmed and chopped
  • 1/4 cup Red bell pepper, diced
  • 1/4 cup Onion, diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, minced
  • 1 teaspoon Sichuan peppercorns
  • 1 tablespoon Fermented black beans, rinsed and chopped
  • 2 tablespoons Soy sauce
  • 1 tablespoon Chili oil
  • 2 tablespoons Vegetable oil
  • 2 Eggs
  • to taste Salt
  • 1/2 teaspoon Sugar
  • 2 tablespoons Green onions, chopped (for garnish)

Prepare the Ingredients

Ensure all vegetables and pork are diced. Mince the garlic and ginger. Rinse and chop the fermented black beans. Have your cooked rice ready. Grind the Sichuan peppercorns if using whole ones.

Scramble the Eggs

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Crack the eggs into the wok and scramble until cooked through. Remove the eggs from the wok and set aside.

Stir-fry the Pork

Add the remaining tablespoon of vegetable oil to the wok. Add the diced pork and stir-fry until browned and cooked through, about 3-5 minutes. Remove the pork from the wok and set aside.

Sauté the Aromatics and Vegetables

Add the garlic, ginger, and Sichuan peppercorns to the wok and cook for 30 seconds until fragrant. Add the onion and red bell pepper and cook until softened, about 2 minutes. Add the green beans and fermented black beans and cook for another 2 minutes.

Add the Rice and Seasonings

Add the cooked rice to the wok. Stir-fry, breaking up any clumps, until the rice is heated through, about 3-5 minutes. Add the soy sauce, chili oil, salt, and sugar. Stir-fry until the rice is evenly coated with the sauce and spices, about 2-3 minutes.

Combine and Serve

Return the pork and scrambled eggs to the wok and stir to combine. Garnish with chopped green onions. Serve immediately.

Nutrition Facts Estimated per 100g of product

Note: These values are estimates and can vary based on specific ingredients and portion sizes.

  • Calories: 180-220 kcal
  • Protein: 6-8g
  • Fat: 8-10g
  • Carbohydrates: 20-25g

Other Important Considerations for Nutrition

  • This recipe is higher in sodium due to the soy sauce and fermented black beans. Adjust the amount to your preference.
  • The spice level can be adjusted by using more or less chili oil and Sichuan peppercorns.
  • Consider using leaner pork or chicken for a lower-fat option.

← Shumai: Steamed Pork and Shrimp Dumplings →

FAQ

  • Can I use pre-ground Sichuan peppercorns?

    Yes, you can use pre-ground Sichuan peppercorns, but freshly ground peppercorns will have a more intense flavor.
  • What if I can't find fermented black beans?

    If you can't find fermented black beans, you can omit them or substitute with a small amount of black bean sauce.
  • How can I make this recipe vegetarian?

    To make this recipe vegetarian, omit the pork and add diced tofu or tempeh instead. You can also add more vegetables like mushrooms or bok choy.