Szechuan Spicy Fried Rice

1.Toast the Szechuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant, shaking the pan frequently to avoid burning. Remove from heat and grind them finely using a mortar and pestle or spice grinder. Set aside.

2.Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set. Remove eggs from the wok and set aside.

3.Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for about 30 seconds until aromatic but not browned.

4.Add the diced red bell pepper and carrot to the wok. Stir-fry for 2-3 minutes until they begin to soften but still retain some crunch.

5.Add the chilled jasmine rice to the wok, breaking up any clumps with the back of a spatula. Stir-fry for 3-4 minutes to heat through and slightly toast the rice.

6.Return the scrambled eggs to the wok and add the thawed peas. Stir to combine all ingredients evenly.

7.Sprinkle the ground Szechuan peppercorns over the rice along with soy sauce, chili oil, sugar, and ground white pepper. Stir-fry for another 2 minutes, ensuring the rice is evenly coated and heated through.

8.Taste and season with salt as needed. Remove from heat and stir in the green parts of the scallions for freshness.

9.Serve hot, garnished with additional chili oil or chopped scallions if desired.