Easily make this addictively spicy Mala fried rice with ground pork and eggs, using ginger and garlic paste, and chopped scallions. The key is to thoroughly infuse the cooked ground pork with flavor, then stir-fry the eggs and rice until fragrant. The spiciness of the doubanjiang and the numbing aroma of Sichuan peppercorns will stimulate your appetite.
Ingredients
Main Ingredients (1 serving)
- Ground Pork 50g
- Cooked Rice 250-300g
- Eggs 2
- Scallions (finely chopped) 1 tsp
- Ginger (finely chopped) 1 tsp
- Garlic (finely chopped) 1 tsp
Seasonings
- Taihakugomaabura (White Sesame Oil) 1 tsp
- Doubanjiang (Chili Bean Paste) 1 tsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Water 2 tbsp
- Sesame Oil 1 tsp
- Sichuan Peppercorns (to taste)
Steps
- Crack and whisk 2 eggs.
- Add 1 tsp Taihakugomaabura (White Sesame Oil) to a frying pan.
- Add 50g Ground Pork and stir-fry over medium heat.
- Once the pork changes color, add 1 tsp finely chopped scallions, 1 tsp finely chopped ginger, and 1 tsp finely chopped garlic and stir-fry.
- Add 1 tsp Doubanjiang (Chili Bean Paste) and stir-fry until fragrant.
- Add 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, and 2 tbsp Water and reduce the liquid. (Key Tip!) Infuse the ground pork with rich flavor.
- Add the beaten eggs and stir-fry.
- When the eggs are half-cooked, add 250-300g cooked rice and stir-fry.
- Spread the rice and eggs onto the sides of the pan and stir-fry, allowing them to scorch slightly until they make a sizzling sound. (Key Tip!) The scorched parts are the key to the fragrant flavor.
- Turn off the heat and drizzle with 1 tsp Sesame Oil.
- Plate the fried rice and sprinkle with Sichuan Peppercorns (to taste).
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