Szechuan Fried Rice
Easy and common Szechuan style fried rice
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups leftover rice
- 1/2 tablespoon doubanjiang
- 1/2 tablespoon light soy sauce
- 1/2 teaspoon black vinegar
- 2 green onions ( , finely chopped)
- 2 tablespoons diced carrots
- 1 tablespoon diced red onion
- 1 garlic clove ( , diced)
- 1 tablespoon vegetable cooking oil
- Salt if needed
Instructions
- 1
In a large pot, cook diced carrot in boiling water for around 2 to 3 minutes or until soft.
- 2
In a large pan, heat around 1/2 tablespoon vegetable cooking oil and fry the leftover rice until they are separated from each other. Transfer out and set aside.
- 3
Mix black vinegar with light soy sauce in a small bowl.
- 4
Heat up another 1 tablespoon cooking oil again, fry doubanjiang for around 30 seconds until the oil turns red. Add garlic, green onions and red onion dices to fry until soft. Add carrot dices. Mix well.
- 5
Return fried rice. Stir the sauce in. Taste to see whether you need to add any salt.
- 6
Do a quick fry to mix everything well and garnish some chopped green onion before serving.