Sichuan Fried Rice
Serves 4
Ingredients
Method
Sauce
250 g Long Grain Rice (Cooked)
1 Carrot
1 Corn on the Cob
1 Pepper (Red)
3 Onions (Spring Onions Finely Sliced)
1 tsp Vegetable Oil
¼ tsp Sesame Seeds (White)
1 tbsp Gochujang Chilli Sauce
15 ml Soy Sauce (Light)
25 ml Rice Wine Vinegar
½ tbsp Rice Malt Syrup
In a small bowl mix the gochujang, soy sauce, rice wine vinegar and rice malt syrup and put to one side.
Rice Ingredients
Cut the carrot and pepper into small cubes and slice the kernels off the corn on the cob. Finely slice the spring onions.
Add the oil to a large wok or frying pan and when hot add the rice, carrots, peppers and corn kernels and stir fry for 4-5 minutes.then pour in the sauce and continue to cook stirring to combine for another 3-4 minutes.
Add most of the spring onions and reserve some for the garnish.
When ready to serve sprinkle with the sesame seeds and the reserved spring onions.