SAACOOR Sichuan Fried Rice

This is one of the easiest and most satisfying recipes you can make with Sichuan sauce. It is spicy, smoky, colorful, and perfect for using leftover rice. The key to great fried rice is using cooled rice so the grains stay separate and do not turn mushy.

Preparation Time - 15 minutes 

Cooking Time - 10 minutes

Serves - 2 to 3

Ingredients

3 cups cooked rice, cooled completely
2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 tablespoons chopped spring onion whites
1 small onion, sliced
1/2 cup chopped capsicum
1/4 cup chopped carrot
1/4 cup chopped cabbage
2 to 3 tablespoons SAACOOR Sichuan Sauce
1 teaspoon soy sauce
1/2 teaspoon vinegar
Salt to taste
1/4 teaspoon black pepper
2 tablespoons spring onion greens for garnish

Method

Heat a wok or a wide pan on high flame. This step is very important because authentic fried rice always requires high heat to develop a smoky flavor. Add oil and allow it to heat properly. You will know the oil is ready when it starts to shimmer slightly. Now add chopped garlic, ginger, and spring onion whites.
Sauté for a few seconds until aromatic. Be careful not to burn the garlic, as burnt garlic will give a bitter taste. Add sliced onion and cook on high flame for about 30 seconds. The onions should soften slightly but still retain a bit of crunch.
Next, add capsicum, carrot, and cabbage. Stir-fry the vegetables for 1 to 2 minutes on high flame. Do not overcook — slightly crunchy vegetables give the dish its signature texture and freshness. Now add SAACOOR Sichuan Sauce and mix it thoroughly with the vegetables.
Let it cook for around 30 seconds so the sauce coats everything evenly and develops its flavor. Add soy sauce, vinegar, salt, and black pepper. Mix quickly to combine all flavors. Add the cooled rice. Gently toss the rice so that every grain gets coated with the sauce. Use a lifting motion instead of stirring aggressively to avoid breaking the rice grains.
Cook on high flame for 2 to 3 minutes, tossing continuously. This step helps the rice absorb the flavors and gives it a slightly smoky finish.
Finish by adding spring onion greens and give a final toss.
Serve immediately while hot.