Recipes Ingredients Meat & Poultry Pork Recipes Szechuan Fried Rice Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Mike Krautter Prep Time: 35 mins Total Time: 45 mins Servings: 6 Tasty slivers of pork shoulder and seasonings of ginger, garlic, soy sauce, and fiery Chinese chile paste add a Szechuan flair to fried rice. Ingredients 12 ounces lean pork shoulder, cut against the grain into ¼-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 (¾ 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 ¾ cups frozen peas, thawed Freshly ground white pepper, optional Directions 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. 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. 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. 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. Rate it Print