Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup diced carrots
- 1/2 cup diced bell peppers
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
Special Equipment Needed:
- Wok or large skillet
- Mortar and pestle (optional)
Step-by-Step Instructions:
1. Heat the wok or large skillet over high heat. Add the vegetable oil and swirl to coat the pan.
2. Add the Sichuan peppercorns to the pan and stir-fry for 30 seconds until fragrant.
3. Add the minced garlic and ginger to the pan and stir-fry for another 30 seconds.
4. Add the diced carrots and bell peppers to the pan and stir-fry for 2-3 minutes until slightly softened.
5. Add the frozen peas to the pan and stir-fry for another 2-3 minutes until heated through.
6. Add the cooked white rice to the pan and stir-fry for 2-3 minutes until heated through.
7. Add the soy sauce, oyster sauce, salt, and black pepper to the pan and stir-fry for another minute until well combined.
8. Remove the pan from the heat and stir in the thinly sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 8g
Carbohydrates: 34g
Protein: 5g
Sodium: 640mg
Fiber: 3g
Sugar: 4g
Substitutions for ingredients:
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Frozen peas can be substituted with fresh or canned peas.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
Variations:
- Add diced chicken, shrimp, or tofu to the fried rice for added protein.
- Use brown rice or quinoa instead of white rice for a healthier option.
- Add other vegetables such as broccoli, mushrooms, or corn to the fried rice.
Tips and Tricks:
- Use day-old rice for best results as it is drier and easier to stir-fry.
- Make sure to heat the pan and oil before adding any ingredients to prevent sticking.
- Use a mortar and pestle to crush the Sichuan peppercorns for maximum flavor.
Storage Instructions:
Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the fried rice in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the fried rice in a bowl or on a plate with chopsticks and a garnish of sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or sesame seeds.
Pairings:
Serve the fried rice with a side of stir-fried vegetables or a simple salad.
Suggested Side Dishes:
Stir-fried bok choy, roasted broccoli, or cucumber salad.
Troubleshooting Advice:
- If the fried rice is too dry, add a splash of chicken broth or water to moisten it.
- If the fried rice is too wet, stir-fry it for a few more minutes to evaporate any excess liquid.
Food Safety Advice:
- Make sure to cook the rice and vegetables to a safe temperature of 165°F.
- Store leftover fried rice in the refrigerator within 2 hours of cooking.
Food History:
Sichuan cuisine is known for its bold and spicy flavors, often featuring Sichuan peppercorns and chili peppers. Fried rice is a popular dish in Chinese cuisine, often served as a side dish or main course.
Flavor Profiles:
This Sichuan Pepper-Fried Rice is savory, slightly spicy, and aromatic from the Sichuan peppercorns, garlic, and ginger.
Serving Suggestions:
Serve this Sichuan Pepper-Fried Rice as a main course or side dish with other Chinese-inspired dishes such as Kung Pao chicken or hot and sour soup.
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Region: Chinese