Spicy Sichuan Pepper Fried Rice

Ingredients

• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 small onion, diced 1 small onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1/2 cup frozen peas 1/2 cup frozen peas
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional for non-vegetarian version) 1 tablespoon oyster sauce (optional for non-vegetarian version)
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 6g (1g saturated)
• Carbohydrates: 45g (5g sugars)
• Protein: 5g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. 2.
   Add the crushed Sichuan peppercorns and stir-fry for 1 minute until fragrant.
3. 3.
   Add the diced onion and minced garlic to the wok and stir-fry until the onion becomes translucent.
4. 4.
   Add the diced bell pepper, carrot, and frozen peas to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
5. 5.
   Push the vegetables to one side of the wok and add the cooked jasmine rice to the other side. Break up any clumps of rice with a spatula and stir-fry for 2-3 minutes to heat the rice evenly.
6. 6.
   Combine the vegetables and rice in the wok and mix well.
7. 7.
   In a small bowl, whisk together the soy sauce, oyster sauce (if using), sugar, and a pinch of salt. Pour the sauce over the rice and vegetables, stirring continuously to coat everything evenly.
8. 8.
   Continue stir-frying for another 2-3 minutes until the rice is heated through and well-coated with the sauce.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot and enjoy!

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry skillet over medium heat for a few minutes before crushing them to release their aroma and flavor.
• Jasmine rice — Use day-old cooked rice for the best texture. Freshly cooked rice can become too sticky when stir-fried.

Tips & Tricks

• For an extra spicy kick, add a small amount of chili oil or crushed red pepper flakes.
• Customize the vegetables according to your preference or seasonal availability.
• Add a protein of your choice, such as tofu, shrimp, or chicken, to make it a complete meal.
• Use a well-seasoned wok or skillet to enhance the flavors of the dish.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Spicy Sichuan Pepper Fried Rice as a main course accompanied by a side of pickled vegetables or a simple cucumber salad. It pairs well with a refreshing glass of iced green tea.

Presentation advice

Garnish the dish with a sprinkle of crushed Sichuan peppercorns and a few fresh cilantro leaves to add a pop of color and enhance the visual appeal. Serve it in a vibrant Asian-inspired bowl or plate to showcase the beautiful combination of colorful vegetables.