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Sichuan Fried Rice
Annick
This is super easy dish to make and a great way to use up leftover rice.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
8
minutes
mins
Total Time
18
minutes
mins
Course
Lunch, Main Course
Cuisine
Chinese, modern, vegan
Servings
2
people
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Ingredients
1x
2x
3x
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
Sauce
1
tbsp
Sichuan Chilli Douban Sauce*
1
tbsp
soy sauce
1.5
tbsp
rice wine vinegar
1/2
tbsp
rice malt syrup
Instructions
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.
Keyword
capsicum, carrots, corn, fried rice, rice, sichuan, spring onion, szechuan
Nutrition Facts
Sichuan Fried Rice
Amount Per Serving (300 g)
Calories
283
Calories from Fat 34
% Daily Value*
Fat
3.8g
6%
Saturated Fat 0.5g
3%
Trans Fat 0g
Polyunsaturated Fat 2.2g
Monounsaturated Fat 0.8g
Cholesterol
0mg
0%
Sodium
583mg
25%
Potassium
452mg
13%
Carbohydrates
56g
19%
Fiber 4.1g
17%
Sugar 10.1g
11%
Protein
6.7g
13%
Vitamin A
356IU
7%
Vitamin C
83.4mg
101%
Calcium
47.8mg
5%
Iron
2.6mg
14%
* Percent Daily Values are based on a 2000 calorie diet.
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