Best 3 Szechuan Fried Rice Recipes

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Embark on a culinary journey to the vibrant flavors of Sichuan province with our Szechuan fried rice recipes. This iconic dish tantalizes taste buds with its harmonious blend of spicy, aromatic, and savory flavors. Our collection offers a variety of recipes tailored to different preferences, from classic Szechuan fried rice to vegetarian and seafood variations. Each recipe is carefully crafted to deliver an authentic Sichuan experience, using traditional ingredients and techniques. Whether you're a seasoned home cook or a novice in the kitchen, our detailed instructions and helpful tips will guide you in creating an unforgettable Szechuan fried rice that will transport your taste buds to the heart of Sichuan.

Here are our top 3 tried and tested recipes!

CHENGDU-STYLE SICHUAN FRIED RICE



Chengdu-Style Sichuan Fried Rice image

Chengdu-Style Sichuan Fried Rice is salty, toasted at the edges of every grain, and packed with salty, delicious bits of Jinhua ham, sui mi ya cai, and egg

Provided by Kaitlin

Categories     Rice

Time 1h5m

Number Of Ingredients 8

5 ounces Jinhua ham ((140g, or any standard salt cured ham sold at your Asian grocery store))
5 tablespoons oil
1 packet suimi ya cai ((2.8 oz./80g))
6 scallions ((chopped))
7 cups cooked jasmine rice
ΒΌ teaspoon white pepper
1 tablespoon Shaoxing wine
4 eggs ((beaten))

Steps:

  • 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 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!

Nutrition Facts : Calories 443 kcal, Carbohydrate 53 g, Protein 16 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 122 mg, Sodium 509 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SZECHUAN FRIED RICE



Szechuan Fried Rice image

Tasty slivers of pork shoulder and seasonings of ginger, garlic, soy sauce, and fiery Chinese chile paste add a Szechuan flair to fried rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 15

12 ounces lean pork shoulder, cut against the grain into 1/4-inch slices, then into 1-inch pieces
4 tablespoons low-sodium soy sauce, divided
1 teaspoon sugar
2 teaspoons cornstarch
2 tablespoons plus 2 teaspoons safflower oil
3 large eggs
Coarse salt
2 carrots, diced (3/4 cup)
1 small yellow onion, chopped (1 cup)
3 cloves garlic, minced (1 tablespoon)
1 tablespoon minced ginger (from a 2-inch piece)
1 to 2 tablespoons Chinese chile paste
4 cups cooked long-grain rice
3/4 cups frozen peas, thawed
Freshly ground white pepper, optional

Steps:

  • Marinate pork: Whisk together 1 tablespoon soy sauce, sugar, and cornstarch in a medium bowl until cornstarch is dissolved. Add pork and stir until coated; marinate 10 minutes.
  • Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs, 2 teaspoons water, and 1/8 teaspoon salt. Add egg mixture and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Transfer to a plate.
  • Add marinated pork to hot pan, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 2 minutes. Transfer to plate with eggs.
  • Add 2 tablespoons oil, carrots, and onion to pan; cook 1 to 2 minutes until browning and softened. Add garlic, ginger, and chile paste; cook stirring until fragrant, 1 minute. Add rice, peas, pork, eggs, and remaining 3 tablespoons soy sauce; cook stirring occasionally until heated through, 1 minute. Season with salt and white pepper.

SZECHUAN FRIED RICE



Szechuan Fried Rice image

Make and share this Szechuan Fried Rice recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     One Dish Meal

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 18

250 g long-grain basmati rice
1 carrot, washed, peeled and chopped
1/4 cup French beans, washed and finely chopped
1 medium green capsicum, washed, de-seeded and finely chopped
3 spring onions, washed and chopped
1 cup chicken, shredded
1/2 cup small shrimp, cooked
2 tablespoons soya sauce
1 tablespoon celery, washed, ends trimmed and chopped
1/2 tablespoon chili sauce
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1/2 tablespoon ajinomoto (Chinese salt) (optional)
1/4 teaspoon salt, to taste
1 onion, sliced
3 -5 drops oil
1 garlic, chopped
1/2 cup tinned mushrooms (washed, drained and chopped) (optional) or 1/2 cup fresh mushrooms, washed and chopped (optional)

Steps:

  • Put a tsp of oil in a vessel.
  • Fry the onion till transparent.
  • Add carrots, beans, capsicum, celery, spring onion and mushrooms, if desired.
  • Cook for a few minutes until they begin to turn brown.
  • Transfer to another vessel.
  • Now, fry the chicken and prawns.
  • Pour a little oil in the vessel.
  • Add chopped garlic.
  • When it turns brown, remove it and keep aside.
  • Once the oil is flavoured with garlic, put the rice in the same vessel of oil.
  • Fry it for 5 minutes.
  • Add all the vegetables, chicken and prawns.
  • Cook the rice in the chicken stock.
  • When the rice is cooked, add all the sauces.
  • Increase heat and fry for 5 minutes.
  • Stir and serve hot.
  • Hmm, dig in, what are you waiting for, eh?

Nutrition Facts : Calories 221.2, Fat 1.5, SaturatedFat 0.3, Sodium 495.3, Carbohydrate 45.9, Fiber 4.8, Sugar 2.9, Protein 6.6

Tips:

  • Use cold, leftover rice. This will help the rice stay separated and fluffy when you fry it.
  • Make sure your wok or frying pan is very hot before adding the rice. This will help to create a nice, crispy crust on the rice.
  • Don't overcrowd the pan. If you add too much rice to the pan, it will steam instead of fry.
  • Stir the rice constantly. This will help to prevent the rice from sticking to the pan and burning.
  • Add the vegetables and protein towards the end of cooking. This will help to prevent them from overcooking.
  • Season the rice to taste with soy sauce, rice vinegar, and sesame oil. You can also add other seasonings, such as garlic powder, ginger powder, or chili flakes.

Conclusion:

Szechuan fried rice is a delicious and easy-to-make dish that is perfect for a quick and easy meal. It is also a great way to use up leftover rice. With its bold flavors and colorful vegetables, Szechuan fried rice is sure to please everyone at your table.

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