Spicy Szechuan Chicken Fried Rice

Ingredients

• Cooked Jasmine rice, day-old4 cups
• Boneless, skinless chicken thighs, diced1 cup
• Eggs2 large
• Frozen peas1/2 cup
• Green onions, chopped1/4 cup
• Garlic, minced3 cloves
• Ginger, minced1 teaspoon
• Chili bean paste (Doubanjiang)1-2 tablespoons
• Soy sauce2 tablespoons
• Shao Xing wine (or dry sherry)1 tablespoon
• Szechuan peppercorns, toasted and ground1/2 teaspoon
• Vegetable oil3 tablespoons
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Whisk eggs with salt and pepper. Heat 1 tablespoon of oil in a wok over medium-high heat. Scramble eggs until just set, then remove and set aside.

2. 2

   Add 1 tablespoon of oil to the wok. Add diced chicken and stir-fry until cooked. Add Shao Xing wine and cook for 30 seconds. Remove chicken and set aside.

3. 3

   Add the remaining 1 tablespoon of oil to the wok. Add garlic, ginger, and chili bean paste. Stir-fry for 1 minute until fragrant and the oil turns red.

4. 4

   Add the cooked rice to the wok, breaking up clumps. Stir-fry for 3-5 minutes until heated through.

5. 5

   Add the peas, cooked chicken, and scrambled eggs back to the wok. Stir-fry for 2 minutes to combine.

6. 6

   Stir in soy sauce and ground Szechuan peppercorns. Mix well. Season with salt and pepper if needed.

7. 7

   Stir in most of the green onions. Serve immediately, garnished with remaining green onions and optional cilantro.