Szechuan Fried Rice

Tasty slivers of pork shoulder and seasonings of ginger, garlic, soy sauce, and fiery Chinese chile paste add a Szechuan flair to fried rice.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Mike Krautter


  • 12 ounces lean pork shoulder, cut against the grain into 1/4-inch slices, then into 1-inch pieces
  • 4 tablespoons low-sodium soy sauce, divided
  • 1 teaspoon sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons plus 2 teaspoons safflower oil
  • 3 large eggs
  • Coarse salt
  • 2 carrots, diced (3/4 cup)
  • 1 small yellow onion, chopped (1 cup)
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon minced ginger (from a 2-inch piece)
  • 1 to 2 tablespoons Chinese chile paste
  • 4 cups cooked long-grain rice
  • 3/4 cups frozen peas, thawed
  • Freshly ground white pepper, optional


  1. Marinate pork: Whisk together 1 tablespoon soy sauce, sugar, and cornstarch in a medium bowl until cornstarch is dissolved. Add pork and stir until coated; marinate 10 minutes.

  2. Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs, 2 teaspoons water, and 1/8 teaspoon salt. Add egg mixture and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Transfer to a plate.

  3. Add marinated pork to hot pan, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 2 minutes. Transfer to plate with eggs.

  4. Add 2 tablespoons oil, carrots, and onion to pan; cook 1 to 2 minutes until browning and softened. Add garlic, ginger, and chile paste; cook stirring until fragrant, 1 minute. Add rice, peas, pork, eggs, and remaining 3 tablespoons soy sauce; cook stirring occasionally until heated through, 1 minute. Season with salt and white pepper.


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