Sichuan Fried Rice
An easy yet flavorful sichuan fried rice is packed with goodness. A great week-day meal is all in one pot.
Yield
2 servingsPrep
10 minCook
24 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoons |
vegetable oil
divided |
|
| 1 | cup |
tofu
cut into 1/2-inch cubes |
|
| 2 | large |
eggs
well beatened |
|
| 2 | cloves |
garlic
mince or finely chopped |
|
| ½ | inch |
ginger
freshly minced |
*
|
| 3 | each |
scallions, spring or green onions
sliced, divided |
|
| 4 | each |
mushrooms, shiitake
sliced, or any mushrooms |
*
|
| 1 | each |
carrots
cubed |
|
| 1 | each |
sweet bell peppers
diced, green, red and /or any color |
|
| 1 | small |
zucchini
diced |
*
|
| 1 | each |
celery
sliced |
|
| 3 | cup |
rice
cooked |
|
| Sichuan sauce | |||
| 1 | teaspoon |
sesame oil
|
|
| ½ | tablespoon |
hot chili pepper oil
sichuan, or to taste |
*
|
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
oyster sauce
or to taste, or vegetarian oyster sauce |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
vegetable oil
divided |
|
| 237 | ml |
tofu
cut into 1/2-inch cubes |
|
| 2 | large |
eggs
well beatened |
|
| 2 | cloves |
garlic
mince or finely chopped |
|
| 0.5 | inch |
ginger
freshly minced |
*
|
| 3 | each |
scallions, spring or green onions
sliced, divided |
|
| 4 | each |
mushrooms, shiitake
sliced, or any mushrooms |
*
|
| 1 | each |
carrots
cubed |
|
| 1 | each |
sweet bell peppers
diced, green, red and /or any color |
|
| 1 | small |
zucchini
diced |
*
|
| 1 | each |
celery
sliced |
|
| 7.1E+2 | ml |
rice
cooked |
|
| Sichuan sauce: | |||
| 5 | ml |
sesame oil
|
|
| 7.5 | ml |
hot chili pepper oil
sichuan, or to taste |
*
|
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
oyster sauce
or to taste, or vegetarian oyster sauce |
|
| 15 | ml |
rice vinegar
or to taste |
|
Directions
In a large nonstick skillet, heat 1 tablespoon vegetable oil over medium to medium-high heat.
Add tofu cubes, stirring once a few minutes, and cook until all sides become golden and brown, about 8 minutes. You may need lower the heat when it's close to the end.
Transfer browned tofu cubes onto a plate. Set aside.
Meanwhile in a small bowl, mix together sauce ingredients until well combined. Set aside.
Add ½ tablespoon oil in same skillet over medium heat, cook eggs for 2 to 3 minutes, until eggs are set.
Break eggs into small pieces with spatula, transfer onto the same plate with tofu.
Add remaining oil into skillet over medium-high heat.
Add garlic, ginger and ⅔ scallions, stirring constantly, and cook for about 1 minutes, until very fragrant.
Add mushrooms, stirring often, and cook until some liquid has been evaporated and mushrooms are browned, about 4 minutes.
Stir in carrots, bell peppers, zucchini, and celeries until mix well.
Cook until vegetables are tender, about 5 minutes.
Add rice into skillet, and stir well.
Return cooked tofu cubes and eggs into skillet, and stir well.
Pour sauce over fried rice, and stir until well combined and coated.
Cook for another 2 minutes until heated through.
Season with more sauce ingredients if needed.
Remove from heat and serve warm with remaining scallions sprinkled on top.
