Spicy Sichuan Seafood Fried Rice
Flavorful and Spicy Sichuan Seafood Fried Rice Recipe
A quick and spicy meal that’s perfect when you’re craving something zesty! This Sichuan Seafood Fried Rice is packed with flavor and will satisfy your hunger.
Main Ingredients- 10 large cocktail shrimp
- 1/2 squid, cleaned and prepared
- 1/3 medium onion
- 1/5 medium carrot
- 1/6 head napa cabbage kimchi, well-fermented
- 2 bowls cooked rice, warm
For Stir-Frying- 4 Tbsp grapeseed oil
- 1/2 Tbsp sesame oil
- Pinch of toasted sesame seeds
Spicy Sauce Mixture- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 1/3 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp finely chopped Korean chili peppers (adjust to taste)
- 1 Tbsp cooking wine (mirin or cheongju)
- Pinch of black pepper
- 4 Tbsp grapeseed oil
- 1/2 Tbsp sesame oil
- Pinch of toasted sesame seeds
Spicy Sauce Mixture- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 1/3 Tbsp sugar
- 1/2 Tbsp minced garlic
- 2 Tbsp finely chopped Korean chili peppers (adjust to taste)
- 1 Tbsp cooking wine (mirin or cheongju)
- Pinch of black pepper
Cooking Instructions
Step 1
First, remove the outer skin from the squid. Score the inside of the squid in a diagonal pattern with a knife; this helps with texture. If you find scoring difficult, you can skip this step and simply cut the squid into bite-sized pieces. Cut into pieces about 2-3 cm in size.
Step 2
If using cocktail shrimp, ensure they are thawed and pat them dry with paper towels. If using raw, whole shrimp, peel them, remove the heads, and devein them by making a shallow cut along the back. Set the prepared squid and shrimp aside.
Step 3
In a small bowl, combine all the ingredients for the spicy sauce mixture: gochugaru, soy sauce, oyster sauce, sugar, minced garlic, chopped chili peppers, cooking wine, and black pepper. Mix them well. Preparing the sauce in advance ensures it distributes evenly when added to the fried rice.
Step 4
Peel and finely mince the onion. Dice the carrot into small, uniform pieces. Chop the kimchi into small pieces, removing excess liquid if necessary. If your kimchi is very sour, you might want to slightly increase the sugar in the sauce.
Step 5
Heat a wok or large skillet over medium-high heat and add the grapeseed oil. Once the oil is shimmering, add the prepared squid and shrimp. Stir-fry for about 1 minute until the seafood is just cooked through. This step helps to render the delicious juices from the seafood, adding depth to the fried rice and creating a chili oil base.
Step 6
Add the minced onion, carrot, and chopped kimchi to the pan with the seafood. Continue to stir-fry for another 2 minutes until the vegetables begin to soften. Now, add the warm cooked rice to the pan. Gently toss and stir the rice with the other ingredients using a spatula, taking care not to break the rice grains. Once everything is well combined and heated through, drizzle with sesame oil and sprinkle with toasted sesame seeds. Give it a final toss and your delicious Sichuan Seafood Fried Rice is ready to serve!
