Inspired By The Sgvs Chengdu Taste Chengdu Fried Rice Chengdu Chao Fan Recipes

CHAOFAN (CHINESE FRIED RICE)

Steps:

• Mash the rice gently with your hands to break apart lumps and loosen each grain. Set aside.
• In a large pan or wok, heat butter or margarine over high heat until melted.
• Add garlic and saute until golden. Add the frozen mixed vegetables and cook for 2 minutes or until no longer frozen and liquid evaporates.
• Add the cooked rice, soy sauce, and oyster sauce and toss to mix. Cook for another minute, stirring from time to time.
• Move everything to the sides and make room in the middle. Add a tablespoon of oil or butter then add the beaten eggs and stir and cook until scrambled. Make sure there are no big lumps.
• Toss everything together several times to combine. Season with salt and pepper and stir. Cook for another minute or two without stirring.
• Then add green onions and sesame oil and stir one last time before removing from heat.
• Transfer to a serving plate.

CHENGDU-STYLE SICHUAN FRIED RICE

Steps:

• Place the jinhua ham in a heatproof bowl or plate. Heat up your choice of steaming device (e.g., an actual steamer pot, a wok with water and a metal rack, etc.), and steam the ham for 15 minutes.
• Remove from the steamer and cool. Chop up the ham and then mince it finely.
• Next, heat 5 tablespoons of oil in the the wok over high heat. Add the ham and stir fry until it's lightly crisped at the edges. Add the suimi ya cai and stir fry for 2 minutes until fragrant. Add the scallions and stir-fry until the scallions get lightly blistered.
• Add the rice to the wok and stir fry to distribute the ingredients evenly. Spread the rice out in one layer and let "fry" for 2 minutes. Add the white pepper and Shaoxing wine. Stir the rice to combine.
• Spread out again and let the rice fry for another 2 minutes. Stir to combine, and spread it out and let it fry again. Next, drizzle the beaten eggs over the rice. Stir fry the rice, allowing the egg to cook and distribute throughout. Serve!