Sichuan Fried Rice with Ya Cai
A delicious and authentic rice and congee recipe for Sichuan Fried Rice with Ya Cai, prepared with traditional seasonings and techniques.
Ingredients
- • 3 tablespoons vegetable oil
- • 1/2 lb minced beef ((or other type of minced meat))
- • 4 tablespoons Sui Mi Ya Cai (Sichuan preserved mustard greens)
- • 1 tablespoon Shaoxing wine
- • 4 oz green beans (, sliced into 1/4” (6 mm) thin pieces on a bias)
- • 3 eggs (, beaten with a pinch of salt)
- • 3 cups cooked day-old jasmine rice
- • 4 spring onions (, thinly sliced, white and green parts divided)
- • 1 tablespoon light soy sauce
- • 1/4 teaspoon freshly ground Sichuan peppercorn
- • 1 teaspoon toasted sesame oil
Preparation Steps
Heat 1 tablespoon of oil in a wok over high heat until smoking. Add minced beef, spread with your spatula into a thin layer. Let cook without moving until the bottom is browned, 1 to 2 minutes. Then break the beef into small pieces.
Add the green beans. Cook and stir until the green bean just starts to soften, 2 to 3 minutes. Add Sui Mi Ya Cai, stir and cook for another 30 seconds. Pour in the Shaoxing wine to deglaze, scraping any brown bits off. Transfer everything to a plate.
Pour in the remaining 2 tablespoons of oil and the eggs. Cook until the bottom is just set and the top is almost cooked through but still a little runny. Add the jasmine rice. Cook and stir to break up the rice and coat the rice with eggs. Pour in the soy sauce and stir to mix well. Add the spring onions whites. Keep cooking, stirring occasionally, until the rice starts to crisp up, 2 to 3 minutes.
Add back the beef and green bean mixture. Cook and stir for another 1 to 2 minutes.
Turn off the heat, swirl in the sesame oil, add the spring onions greens and sprinkle with Sichuan peppercorn. Stir again to mix well. Taste the rice and adjust seasoning by adding another pinch of salt, if needed. Transfer to serving bowls and serve hot.