Made with AI
Sichuan Hot Pepper Shrimp Fried Rice
Ingredients
- cooked brown rice2 cups
- tiny shrimp (canned, drained)8 oz
- sesame oil2 tablespoons
- celery1 cup
- carrots1 cup
- Sichuan chili bean paste2 tablespoons
- soy sauce1 tablespoon
- ground Sichuan peppercorns1 teaspoon
- eggs, beaten2 large
- green onions, sliced2 whole
Instructions
- 1
Heat 1 tablespoon of sesame oil in a large wok or skillet over medium-high heat.
- 2
Add the diced celery and carrots. Stir-fry for 2-3 minutes until they begin to soften.
- 3
Push the vegetables to the side of the pan. Add the beaten eggs to the empty space and scramble until just set.
- 4
Add the drained tiny shrimp to the pan and stir everything together.
- 5
Stir in the Sichuan chili bean paste and ground Sichuan peppercorns. Cook for 1 minute until fragrant.
- 6
Add the cooked brown rice and pour in the soy sauce and remaining 1 tablespoon of sesame oil. Stir-fry everything together for 2-3 minutes, ensuring the rice is evenly coated and heated through.
- 7
Add the sliced green onions and toss to combine.
- 8
Taste and adjust seasoning if needed. Serve hot.
