Sichuan Beef and Pickled Greens Fried Rice
A bold, savory fried rice featuring tender beef and tangy pickled mustard greens, with a hint of heat from fresh green chilies. This dish transforms leftover rice into something extraordinary with minimal prep time.
Story
This fried rice comes together quickly when you have cold leftover rice on hand. The key is high heat and constant movement in the wok to achieve that coveted smoky flavor. The pickled greens add a wonderful tang that balances the rich beef perfectly.
Ingredients
cold cooked rice
3 cups
ground beef
200g
pickled mustard greens
100g
eggs
2
green chili peppers
2, sliced
onion
1/2 medium, diced
vegetable oil
3 tablespoons
light soy sauce
1 tablespoon
salt
to taste
Instructions
1
Prepare the ingredients
Take your cold rice and break up any clumps with your hands. Finely dice the beef, chop the pickled mustard greens into small pieces, and slice the green chilies. Dice the onion.
2
Blanch beef and greens
Bring a pot of water to boil. Add the ground beef and pickled mustard greens together. Let them cook for about 30 seconds to remove any excess saltiness from the pickles. Drain and set aside.
3
Scramble the eggs
Heat a wok or large skillet over high heat. Add 2 tablespoons of oil. Crack in the eggs and scramble them quickly until just set. Remove and set aside.
4
Fry the rice
Add the remaining oil to the wok. Add the cold rice and stir-fry for about 2 minutes, pressing and tossing to separate the grains. The rice should toast slightly.
5
Combine and finish
Add the blanched beef, pickled greens, green chilies, and onion to the wok. Toss everything together over high heat for 2-3 minutes. Add soy sauce and salt to taste. Return the scrambled eggs and give one final toss. Serve immediately while hot and fragrant.
