Chinese: Fried Rice (Sichuan)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

Cantonese

Sichuan

Shanghai

Garlic-ginger sauce

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✔

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Green onions

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✔

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Ham

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✔

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Veggies: misc

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✔

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Veggies: preserved cabbage

✔

Veggies: bok choy

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Eggs

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Spicy chili crisp

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For the rice:

  • 1½ cups rice
  • 3 cups water
  • 1 teaspoon salt

For the stir fry:

  • ¼ cup olive oil
  • 1 bunch green onions, chopped (green and white parts separated)
  • 1 tablespoon Chinese Five Spices
  • ½ cup ham, diced
  • 3 cups chopped veggies (Sichuan mix: carrots, celery, sweet red peppers)
  • 3 tablespoon pickled cabbage
  • 2 tablespoon spicy chili crisp

Procedure:

  1. Combine rice, water and salt; cook in rice cooker per manufacturer’s instructions
  2. Saute white parts of green onion in wok (about 3 minutes)
  3. Add Chinese Five Spices, ham, and veggies, stir fry until soft
  4. Stir in pickled cabbage, spicy chili crisp, and “Garlic Ginger Sauce”; bring temperature back up
  5. Turn off heat, then add rice and mix gently
  6. Adjust the seasoning (if needed)
  7. Garnish with remaining green onions