Many Fried Rice Recipes
Over the years, we’ve posted many fried rice recipes:
Shrimp Fried RiceSupreme Soy Sauce Fried RiceGinger Garlic Shrimp Fried RiceClassic Beef Fried RiceClassic Chicken Fried RiceYoung Chow Fried RiceEgg Fried RiceCrab Fried RiceBacon and Egg Fried RiceThai Basil Shrimp Fried RiceClassic Pork Fried RiceScallop Fried Rice with Crispy Garlic and XO Sauce Kimchi Fried RiceCantonese Chicken and Salted Fish Fried RiceVegetable Fried Rice…and Banquet Fried Rice
ALLLLL THE FRIED RICE. However, I would humbly argue that this Chengdu-Style Sichuan Fried Rice is my personal favorite pick-me-up.
What is Sichuan Fried Rice?
Chengdu-Style Sichuan Fried Rice is salty, a little greasy, toasted at the edges of every grain, and packed with salty and delicious bits of Jinhua ham, sui mi ya cai (a Chinese preserved vegetable), and life-affirming scrambled egg, of course. A healthy amount of scallions adds that necessary green element and onion-y flavor. The secret to a good Sichuan Fried Rice is its minimalist approach to the ingredients and a super hot wok. The ham and scallions get perfectly crisped along with the rice, and pouring scrambled raw egg over the top of the whole thing makes sure it’s perfectly, evenly incorporated. Plus, it only has 8 ingredients! Just add chili oil or a heaping spoonful of our garlicky chiu chow sauce, and everything will be A-okay.
Sichuan Fried Rice: Recipe Instructions
Place the Jinhua ham in a heatproof bowl or plate. Heat up your choice of steaming device (e.g., an actual steamer pot, a wok with water and a metal rack, etc.), and steam the ham for 15 minutes. Remove from the steamer and cool. Chop up the ham and then mince it finely. Next, heat 5 tablespoons of oil in the the wok over high heat. Add the ham and stir fry until it’s lightly crisped at the edges. Add the suimi ya cai and stir fry for 2 minutes until fragrant. Add the scallions and stir-fry until the scallions get lightly blistered. Add the cooked jasmine rice to the wok and stir fry to distribute the ingredients evenly. Spread the rice out in one layer and let “fry” for 2 minutes. Add the white pepper and Shaoxing wine. Stir the rice to combine. Spread out again and let the rice fry for another 2 minutes. Stir to combine, and spread it out and let it fry again. Next, drizzle the beaten eggs over the rice. Stir fry the rice, allowing the egg to cook and distribute throughout. Serve!
