Sichuan Minced Pork Fried Rice

Sichuan minced pork fried rice (ya cai chao fan) is one of my favorite fried rice dishes. This fried rice is a classic Sichuan style fried rice because it uses traditional pickled vegetable Ya Cai. The combination of Ya Cai and minced pork creates a heavenly fried rice experience! Are you ready to try? Let’s go! 

Top Tips of making Sichuan minced pork fried rice

1. Use less salt since the pickled vegetable (Ya Cai) is very salty. I typically add only 1/4 tsp salt to my fried rice.
2. Fry Ya Cai with minced pork. It is best to fry Ya Cai with pork for a while to get the flavor out. Sometimes Ya Cai can be even a little crispy.
3. Use less oil. Since cooking minced pork generates additional oil, reduce the oil you add to the pan initially.
4. Use soy sauce to add flavor! For this fried rice, a little soy sauce will make it much more flavorful! Be careful to not use too much soy sauce because it can salty up the dish pretty quickly.

Ingredients

Minced pork 150-200g

Yacai 3 tbsp

Pickled pepper (optional, if you like spicy, include it)

Ginger 1 small piece 

Egg 1

Green Chili Pepper 1 (I recommend pablano)

Garlic 1 clove 

Green onion 1

Cooked rice 1.5 cup 

Soy Sauce 1/2 tsp

Salt ¼ tsp

Instructions:

1. Prepare the ingredients: finely chop ginger, garlic, chili pepper and green onion 
2. Add oil to a hot pan, add in minced pork, stir frequently 
3. Add garlic, ginger and Ya Cai. Stir well with the pork.
   
4. When garlic and ginger are slightly brown, add in 1 beaten egg.
5. Add in rice and chopped green pepper. Add 1/2 tsp soy sauce.
6. Stir everything well so that there are no rice chunks left. Sprinkle ¼ tsp salt on the rice.
7. Top with green onion and mix well. 
8. Serve!