Sichuan Fried Rice

Name: Sichuan Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: Salt, to taste; 25 ml water; 1 tsp sesame oil; 2 tbsp vegetable, sunflower or rapeseed oil; 2 tbsp vegetable, sunflower or rapeseed oil; 1 large carrot, finely chopped into small cubes; 2 tbsp vegetable, sunflower or rapeseed oil; 2 spring onions, finely chopped and separated into green and white parts; 200 g fine green beans, finely chopped; 2 tbsp Sichuan chilli sauce (store-bought or homemade); ½ red bell pepper, finely diced (optional); 500 ml cold water; 150 g basmati rice (or 4 handfuls)

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Although the recipe below uses rice cooked from scratch, this is also a great way to use up leftover rice. If you have made my Sichuan Chilli Sauce, then this is a great recipe to include it – though you can of course use store-bought sauce.

Ingredients

150 g basmati rice (or 4 handfuls)
500 ml cold water

Asia
India
China
Supper
Lunch
Leftovers
Vegan
Gluten-free

Method

Begin by gently washing your rice, being careful not to break up the grains. To do this, place it in the pan you intend to cook it in and cover with cold water. Gently move the rice around the pan with your hand in a circular motion. Pour out the water and repeat.
Cover the rice with the 500ml of cold water. Bring to the boil and then simmer on a low heat for 1