Sichuan Shrimp Fried Rice
Here's a classic spicy fried rice recipe. The heat of the hot sesame oil and red pepper flakes is enhanced by the tingling of the ground Sichuan peppercorns. 30 minutes or less.
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 3 tablespoons | 45 ml | vegetable oil, divided |
| 2 | large eggs, beaten | |
| 2 tablespoons | 30 ml | crushed and chopped fresh ginger |
| 3 | garlic cloves, crushed and chopped | |
| 1/2 teaspoon | 2.5 ml | kosher salt |
| 1 | medium onion, diced into 1/2-inch pieces | |
| 1/2 pound | 225 g | medium shrimp, peeled, deveined, and halved lengthwise |
| 1 cup | 240 ml | frozen peas, thawed |
| 2 cups | 480 ml | day-old cooked rice |
| 1 teaspoon | 5 ml | hot sesame oil |
| 1 teaspoon | 5 ml | red pepper flakes |
| 1 teaspoon | 5 ml | ground Sichuan peppercorns |
| 1 tablespoon | 15 ml | soy sauce |
| 1 bunch (6 to 8) | scallions, cut into 1/2-inch pieces |
Instructions
- In a wok or large cast iron skillet, heat 2 tablespoons of vegetable oil over high heat until it shimmers.
- In a medium bowl, whisk together the eggs, ginger, garlic, and salt. Pour the egg mixture into the wok and scramble for about 1 minute, until dry and firm. Transfer the scrambled eggs to a bowl.
- Add the remaining 1 tablespoon of oil to the wok and heat for 1 minute, or until it shimmers. Add the onion and stir-fry for 1 minute. Add the shrimp and stir-fry for 1 minute. Add the peas and stir-fry for 1 minute. Add the rice and stir-fry for 1 minute.
- Add the scrambled eggs, sesame oil, red pepper flakes, Sichuan peppercorns, and soy sauce and stir-fry for 1 minute.
- Garnish with the scallions and serve immediately.
HEAT CHECK: You can regulate the spiciness of this dish by adjusting the amount of hot sesame oil and red pepper flakes.