Szechuan Fried Rice (Spicy, 15 Minutes)
Prep
5 min
Cook
10 min
Total
15 min
Serves
4
Szechuan fried rice is the leftover-rice upgrade with a kick — smoky, savory, and tingly with málà heat. It's 15 minutes, uses up whatever's in the fridge, and beats takeout. The flavor is one mala seasoning.
This uses Szechuan Crack, made with real Szechuan peppercorns.
Why it's a weeknight staple
- 15 minutes, clears out the fridge.
- One seasoning = the mala. Numbing, spicy, savory.
- Day-old rice = perfect texture.
Crack Spice Recipe
Szechuan Fried Rice
Ingredients
Method
- Scramble eggs. Heat 1 Tbsp oil; scramble eggs, remove.
- Sauté. Add remaining oil; cook onion 2 min, then garlic and veg 2 min.
- Bloom. Add Szechuan Crack; stir 30 seconds.
- Fry the rice. Add cold rice; toss and press into the pan to crisp, 4–5 min.
- Finish. Add soy sauce and eggs back in; toss. Top with green onion and sesame.
Total time: 15 minutes. Serves 4.
Pro tips
- Cold, day-old rice fries up separate; fresh rice goes mushy.
- High heat, don't over-stir so it crisps.
- Start with 1 tsp seasoning — the numbing builds.
Add-ins
- Protein — leftover chicken, shrimp, pork, or crispy tofu.
- More veg — bell pepper, corn, edamame.
- Extra heat — a drizzle of chili oil.
FAQ
No day-old rice? Spread fresh rice on a tray and chill 20–30 min.
Too spicy? Less seasoning, add a touch more soy and a pinch of sugar.
Vegan? Skip the eggs or use tofu.
Leftover rice with a kick: Szechuan Crack turns cold rice into spicy mala gold. 15 minutes.