Szechuan Fried Rice
Szechuan Fried Rice is a fiery and flavor-packed dish that brings the bold tastes of Chinese cuisine straight to your table. Made with perfectly stir-fried day-old rice, crunchy vegetables, scrambled eggs, and a savory medley of soy sauce, Szechuan chili sauce, and oyster sauce, this recipe is infused with the unmistakable heat of crushed Szechuan peppercorns and dried red chilies. Aromatic garlic, ginger, and sesame oil add depth to every bite, while crisp bell peppers, carrots, and green beans provide vibrant color and texture. Ready in just 30 minutes, this quick and easy recipe is ideal for weeknight dinners or as a crowd-pleasing dish for gatherings. Serve piping hot and garnished with fresh spring onions for an authentic, spicy indulgence that’s perfect for spice lovers.
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Recipe Information
Ingredients
- 4 cups Cooked rice (day-old, cold)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1 teaspoon Szechuan peppercorns (crushed)
- 2 teaspoons Dried red chilies (crushed)
- 3 tablespoons Soy sauce
- 2 tablespoons Szechuan chili sauce
- 1 tablespoon Oyster sauce
- 1 medium Carrot (finely diced)
- 1 medium Bell pepper (finely diced)
- 1 cup Green beans (chopped)
- 3 stalks Spring onions (sliced, greens and whites separated)
- 2 large Eggs
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Instructions
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Crack in the eggs, scramble them quickly, and cook until just set. Remove the eggs from the wok and set aside.
Add the remaining vegetable oil and sesame oil to the wok. Heat until shimmering.
Add the minced garlic, ginger, crushed Szechuan peppercorns, and dried red chilies. Stir-fry for 30 seconds until fragrant.
Add the diced carrot, bell pepper, chopped green beans, and the white parts of the spring onions. Stir-fry the vegetables for 2–3 minutes until crisp-tender.
Lower the heat slightly and add the cooked rice to the wok, breaking up any clumps with a spatula.
Drizzle the soy sauce, Szechuan chili sauce, and oyster sauce over the rice. Toss everything together until the rice is evenly coated in the sauces.
Return the scrambled eggs to the wok, breaking them into smaller pieces as you stir them into the rice.
Season with salt and white pepper. Adjust the seasoning to taste if needed.
Sprinkle the green parts of the spring onions over the rice and stir briefly to combine.
Serve immediately, garnished with additional spring onions if desired.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.2 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
