Sichuan-style Spicy Fried Rice

Ingredients

While Nasi Goreng typically features a blend of sweet and savory flavors, Sichuan-style Spicy Fried Rice takes it up a notch with the addition of Sichuan peppercorns and spicy chili paste. These ingredients infuse the dish with the distinctive numbing and spicy flavors that are characteristic of Sichuan cuisine. The use of Sichuan peppercorns adds a unique tingling sensation to the palate, elevating the overall taste experience. We alse have the original recipe for Nasi goreng, so you can check it out.

• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 200g chicken breast, thinly sliced 200g chicken breast, thinly sliced
• 100g shrimp, peeled and deveined 100g shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 tablespoon Sichuan chili paste 1 tablespoon Sichuan chili paste
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 cup (75g) frozen peas 1/2 cup (75g) frozen peas
• 2 green onions, sliced 2 green onions, sliced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the minced garlic and ginger, and stir-fry for 1 minute until fragrant.
3. 3.
   Add the sliced chicken and shrimp, and cook until they are cooked through and slightly browned.
4. 4.
   Push the chicken and shrimp to one side of the wok and add the Sichuan chili paste and crushed Sichuan peppercorns to the other side. Stir-fry the chili paste and peppercorns for 30 seconds to release their flavors.
5. 5.
   Mix the chicken, shrimp, chili paste, and peppercorns together, and add the cooked jasmine rice. Stir-fry for 2-3 minutes to evenly coat the rice with the flavors.
6. 6.
   Add the soy sauce, oyster sauce, and sugar. Stir-fry for another minute.
7. 7.
   Add the frozen peas and sliced green onions, and continue stir-frying for 1-2 minutes until the peas are heated through.
8. 8.
   Season with salt to taste.
9. 9.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is thinly sliced to ensure quick and even cooking.
• Sichuan chili paste — Adjust the amount according to your spice tolerance. Start with a smaller amount and add more if desired.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before crushing them to enhance their aroma and flavor.
• Frozen peas — Thaw the peas before adding them to the dish to ensure they cook evenly.
• Jasmine rice — Use leftover cooked jasmine rice that has been chilled in the refrigerator overnight for the best texture.

Tips & Tricks

• For an extra kick of heat, add a few dried red chili peppers to the stir-fry.
• If you prefer a milder version, reduce the amount of Sichuan chili paste and peppercorns.
• Customize the protein by substituting chicken with beef, pork, or tofu.
• Add a fried egg on top of each serving for a delicious and protein-rich addition.
• Serve with a side of pickled vegetables to balance the spiciness.

Serving advice

Serve the Sichuan-style Spicy Fried Rice hot as a main course. Garnish with additional sliced green onions for a pop of freshness. Accompany it with a side of pickled vegetables to complement the flavors and provide a refreshing contrast to the spiciness.

Presentation advice

Present the Sichuan-style Spicy Fried Rice in a vibrant and colorful manner. Use a large serving platter or individual bowls to showcase the dish. Garnish with a sprinkle of crushed Sichuan peppercorns and a few whole dried red chili peppers for an eye-catching presentation.