Chengdu-Style Sichuan Fried Rice
Prep time
Cook time
Total time
Chengdu-Style Sichuan Fried Rice is salty, toasted at the edges of every grain, and packed with salty, delicious bits of Jinhua ham, sui mi ya cai, and egg
Recipe type: Rice
Cuisine: Chinese
Serves: 4
  • 5 ounces Jinhua ham or any standard salt cured ham sold at your Asian grocery store
  • 5 tablespoons oil
  • 1 packet of suimi ya cai (2.8 oz./80g)
  • 6 scallions, chopped
  • 7 cups cooked jasmine rice
  • ¼ teaspoon white pepper
  • 1 tablespoon Shaoxing wine
  • 4 eggs, beaten
  1. 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.
  2. Remove from the steamer and cool. Chop up the ham and then mince it finely.
  3. 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.
  4. 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.
  5. 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!
Recipe by The Woks of Life at