Sichuan Buzz Fried Rice

Leftover rice, a hot pan and ten minutes on the clock. Garlic, shiitake and that citrusy little buzz do the heavy lifting.

Serves: 3 to 4 · Prep: 10 min · Cook: 10 min · Total: 20 min

Ingredients

• 4 cups cold cooked white rice (day-old is best)
• 3 large eggs, beaten
• 3 Tbsp neutral oil, divided
• 1 cup frozen peas and carrots, thawed
• 4 green onions, sliced, whites and greens separated
• 1 Tbsp low-sodium soy sauce
• 2 tsp Sichuan Buzz Pepper
• 1 tsp toasted sesame oil

Steps

1. Break up any clumps in the cold rice with your hands.
2. Heat 1 Tbsp oil in a large skillet or wok over medium-high. Scramble the eggs until fully set, then move them to a plate.
3. Add the remaining 2 Tbsp oil, then the green onion whites and the peas and carrots. Stir-fry 1 minute.
4. Add the rice and spread it out. Let it sit 1 minute to toast, then stir-fry 3 to 4 minutes until hot and lightly crisp.
5. Add the soy sauce, Sichuan Buzz, eggs and green onion greens. Toss 1 minute, drizzle with sesame oil, taste and serve.

A word on salt

Sichuan Buzz brings salt, so this uses just 1 Tbsp of low-sodium soy. Taste before adding more.

Safe temps

Eggs: cook until fully set (USDA). Cool and refrigerate leftover rice within 2 hours.

Swap it

For a garlicky, no-tingle version, use Garlic Punch Pepper instead.

Photo: Fenghua on Unsplash