Numbing Pepper Rice
15m prep 20m cook 35m ready
A Szechuan-style fried rice with vegetables and a numbing kick from Sichuan peppercorns. This Indo-Chinese dish is perfect as a main course for lunch or dinner.
Ingredients
- fresh ginger peeled
- 3 clove garlic peeled
- 1 red chilli stalk removed
- 29.6 ml vegetable oil
- 4.93 ml Sichuan peppercorns crushed to a powder
- 1 red bell pepper deseeded and roughly chopped
- 3 spring onions/scallions finely sliced, greens and whites kept separate
- 100 g baby corn roughly chopped
- 100 g green beans finely chopped
- 1 carrot peeled and finely chopped
- 1 kg pre-cooked basmati rice
- salt
- 14.8 ml white wine vinegar
- 73.9 ml tomato ketchup
- 29.6 ml soy sauce
- 29.6 ml chilli sauce
- 2.46 ml sugar
Nutrition (per serving, estimated)
Estimated based off 10 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 209 mg
- Iron: 2.46 mg
- Magnesium: 42.7 mg
- Phosphorus: 196 mg
- Potassium: 684 mg
- Zinc: 1.47 mg
Let's Cook
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Step 1.
Add the ginger, garlic and chilli to a food processor and blitz until finely chopped.
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Step 2.
In a bowl, combine the white wine vinegar, tomato ketchup, soy sauce, chilli sauce, sugar, and 2 tbsp water. Mix until combined.
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Step 3.
Heat the vegetable oil in a large wide-based pan with a lid over medium heat. When hot, add the ginger/garlic/chilli paste along with the crushed Sichuan pepper and cook for 2–3 minutes, stirring, until fragrant.
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Step 4.
Add the red bell pepper, spring onion whites, baby corn, green beans, and carrot to the pan along with a splash of water and season with salt. Cover with the lid and cook for 8–10 minutes, stirring occasionally, until the vegetables are softened but still have a little bite.
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Step 5.
Add the pre-cooked basmati rice to the pan and use a wooden spoon to break up any large clumps. Pour in the sauce and stir to combine. If the pan looks dry, add a splash more water.
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Step 6.
Serve the rice garnished with the reserved spring onion greens.
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