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Sichuan Shrimp Fried Rice

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If you bought one of our blends like Japanese Seven Spice, Lemongrass-Ginger Seasoning, Sweet & Spicy Curry Powder – or you received a free jar of our Spicy Sichuan Seasoning – here’s a quick & easy shrimp fried rice recipe for you to have fun cooking up for a weeknight dinner.

Just sprinkle in a teaspoon or two of a blend to make it a Thai or Japanese or Malaysian, or in this case, a Sichuan-inspired dish.

I was looking for a bold flavor, so I used our Spicy Sichuan Seasoning to make a Sichuan Shrimp Fried Rice. This Sichuan Shrimp Fried Rice recipe incorporates shrimp, sweet peas, scallions, and leftover rice, along with a few Chinese cooking ingredients like soy sauce, rice wine, and toasted sesame oil. I also like to toss in freshly chopped garlic to cook with the shrimp for the extra aromatic flavor.

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A few tips when cooking the shrimp fried rice:

1. Whether you use fresh shrimp or frozen, you want to make sure to pat dry the shrimp, so it doesn’t get mushy the moment it hits the hot wok.

2. Since it is one of our stronger blends, you can go light with the Spicy Sichuan Seasoning at first, and then sprinkle more in at the table if you like the dish more flavorful.

3. It’s best to always cook the rice the day before and chill in the refrigerator, in order to firm and dry out the rice. If you make the dish using freshly cooked rice, you will end up with wet, mushy fried rice.

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With warmer days ahead, enjoy this Sichuan Shrimp Fried Rice with some cold beer or a glass of chilled wine!

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About Chef Lilian

Your favorite recipe author, faithful to every course. Mail me at chef@foodwellsaid.com

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