This Sichuan fried rice is super easy to make and a great way to use up leftover rice. It uses only 10 ingredients and is made in 20 minutes. I love the slightly spicy fragrance of Sichuan pepper (also sometimes called Schezwan, Szechuan, or Szechwan pepper). It has a fantastic deep and warming flavour.
Fried rice is something I make quite frequently for lunch and I realised I’ve never actually shared a recipe for it. It’s very convenient and uses whatever leftover vegetables I have in the fridge. In this recipe I used carrots, corn, capsicum and spring onion. If it’s in season, then I recommend using fresh corn. However, you can also use a small can of corn kernels if you cannot get your hands on fresh corn. If you don’t have any of these vegetables on hand, you can use your favourite mix of stir-fry veggies, just aim for about two cups worth.
Going with the theme of convenience, the sauce contains a store bought Sichuan chilli douban sauce*. I use this sauce quite often when making stir-fry and think it’s simply delicious. Not “by the spoonful” delicious but it adds an enormous amount of flavour and depth to dishes with very little effort on my part.
If you’re looking for more quick and easy recipes, make sure to also check out these:
I hope you enjoy this sichuan fried rice. Please let me know how you go in the comments and don’t forget to tag me @nothangryanymore in your creations on Instagram. I love seeing them!
Sichuan Fried Rice
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- 250 g cooked rice (I like to use jasmine or basmati)
- 1 carrot
- 1 corn cob (or 1 small can of corn)
- 1 red capsicum
- 2 spring onion
- 1 tsp neutral oil (e.g. rice bran oil, sunflower oil, canola oil)
- 1/4 tsp sesame seeds
- 1 tbsp Sichuan Chilli Douban Sauce*
- 1 tbsp soy sauce
- 1.5 tbsp rice wine vinegar
- 1/2 tbsp rice malt syrup
- Mix all the sauce ingredients in a small bowl and set aside for later.
- Peel the carrot and cut it into small cubes. Cut the corn kernels off the corn and cut the red capsicum into small cubes.
- Thinly slice the spring onion.
- Heat up a wok or large fry pan and add the oil.
- Add the rice, chopped carrot, corn kernels and capsicum.
- Fry the rice and vegetables for 4 minutes. Then pour in the sauce and fry for another 4 minutes. Stir frequently to ensure nothing burns.
- Just before serving, toss in most of the sliced spring onion.
- To serve, the sprinkle sesame seeds and the leftover spring onions on top.
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