Any fried rice, especially a bowl of delicious Sichuan fried rice, can work wonders for one’s mood. It contains starch, vegetables, and protein and is the ideal vehicle for your preferred hot sauce or chili oil.
About Sichuan Fried Rice
Chengdu-Style Sichuan fried rice is packed with salty and delicious bits of Jinhua ham, sui mi ya cai (a preserved Chinese vegetable), and scrambled eggs. It is a bit greasy, toasted at the edges of every grain, and has a distinct flavor. The green color and onion flavor are both contributed by generous amounts of scallions.
A super hot wok and a minimal list of ingredients are the keys to making authentic Sichuan fried rice. Scrambled raw egg poured over the rice’s top ensures that all ingredients are thoroughly combined after the ham and scallions have been crisped.
Additionally, there are only 8 components.
Ingredients:
- 5 oz. of Jinhua ham (or any standard salt cured ham)
- 5 tbsp. of oil
- 1 packet of suimi ya cai (2.8 oz.)
- 6 scallions (chopped)
- 7 cups of cooked jasmine rice
- ¼ tsp. of white pepper
- 1 tbsp. of Shaoxing wine
- 4 eggs (beaten)
Instructions:
- Make sure the dish you’re using to hold the jinhua ham is safe for the microwave. Steam the ham for 15 minutes in a hot steamer pot, wok with water and a metal rack, or any other steaming device of your choosing.
- Take out the steamer and let it cool. Cut the ham into small pieces and mince it.
- Aside from that, put 5 tablespoons of oil in the wok and heat it over high heat. The ham should be added and stir-fried until it begins to brown and become crispy. Stir-fry the suimi ya cai for 2 minutes or until it becomes fragrant. Stir-fry the scallions until they are slightly charred.
- Distribute the ingredients evenly by adding the rice to the wok and stirring-frying it. The rice should be spread out in a single layer and “fried” for two minutes. White pepper and Shaoxing wine should be added. Amend the rice by stirring it.
- Redistribute the rice and continue to fry for another 2 minutes. Mix everything, then scatter it out and fry it once more. The next step is to pour the beaten eggs over the rice slowly. Cook the egg in a pan and stir it into the rice for an instant breakfast. Serve!