January was a whirlwind as far as blogging is concerned. But I did more lifestyle posts than food posts. Hopefully, this month will be different.

Sichuan Fried Rice is a recipe that is so quick and easy, I have wanted to blog about it for a while. But the photos did not turn out well and I was hoping to get some better shots before publishing the post. Well, that did not happen, so I am going ahead with I have for now.

Don’t be surprised by the white color of the rice. Sichuan fried rice is not to be confused with Schezwan fried rice, the Indo-Chinese fiery red version. My Chinese Fried Rice recipe is one of the most popular recipes on this blog. And hopefully, readers will like the Sichuan rice too.

I generally use a lot of veggies when making noodles or fried rice. It is my way of compensating for all the carbs, and a way to make the dish healthier. But this time, I am using just a few simple veggies like carrots, celery, green peppers and scallions. You can go ahead and add more, like mushrooms or water chestnuts, or even snow peas.

The star of this recipe is the Sichuan pepper. It tastes a lot like anise, and the flavor is stronger than the heat. So feel free to add crushed red pepper or some kind of chili sauce if you want your rice to be hot. The Sichuan peppers look a lot like black peppercorns, except they are reddish brown in color. They are pretty potent, so even a few are enough to make your fried rice really fragrant.

Other variations you can use are adding fresh ginger or garlic or both.

Sichuan Fried Rice recipe

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Try this simple recipe and let me know how it turned out. Did you know? You can get a free ebook with our top 20 recipes when you sign up to get email updates. Just enter your name below!