Name: Spicy Sichuan-Style Crispy Rice with Chicken and Peppers
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 cups cooked white rice (preferably day-old); 1 large boneless, skinless chicken breast (about 200g), thinly sliced; 1 tbsp cornstarch; 2 tbsp vegetable oil, divided; 1 tsp Sichuan peppercorns; 6 dried red chilies, halved and seeds removed (optional for milder heat); 1 tbsp doubanjiang (fermented chili bean paste); 1 bell pepper, sliced; 2 scallions, sliced, whites and greens separated; 2 tsp soy sauce; 1 tsp toasted sesame oil

Spicy Sichuan-Style Crispy Rice with Chicken and Peppers

GrilledPepper4036

Transform your leftover rice into an irresistible Sichuan-inspired dinner featuring the signature 'ma la' flavor—numbing from Sichuan peppercorns and fiery from chilies. The magic lies in creating a crispy rice base, inspired by 'guo ba,' which adds texture and soaks up a bold sauce built on doubanjiang, a fermented chili bean paste. Chicken is quickly velveted for tenderness, while bell peppers and scallions provide color and crunch. This quick, vibrant dish balances heat, aromatics, and umami with a satisfying crackle in every bite—a brilliant way to make leftovers exciting again.

Ingredients

Instructions

Pat the rice dry with paper towels to remove excess moisture. In a nonstick or cast iron skillet, heat 1 tbsp oil over medium-high heat. Press the rice into an even layer and cook undisturbed 4-5 minutes until a golden, crispy crust forms. Flip in sections, crisp the other side 2-3 minutes. Remove and set aside on a plate.
Toss chicken slices with cornstarch and a pinch of salt. In the same pan, add remaining 1 tbsp oil. Add Sichuan peppercorns and dried chilies; stir-fry 1 minute until fragrant. Add doubanjiang and cook 30 seconds.
Add chicken to the pan. Stir-fry until just cooked through, 2-3 minutes. Add sliced bell pepper and scallion whites, stir-fry 1-2 minutes until crisp-tender.
Return crispy rice to the pan, breaking into chunks. Drizzle with soy sauce and toss to combine. Stir in scallion greens and sesame oil. Serve immediately for best texture.