Fiery Sichuan Style Scrambled Eggs (四川辣炒鸡蛋)
四川辣炒鸡蛋 (Fiery Sichuan Style Scrambled Eggs) is a classic Sichuan dish known for its fiery and flavorful taste. This dish is quick and easy to prepare, making it perfect for a spicy breakfast or a simple dinner.
Ingredients
- 4 eggs, beaten
- 2 tablespoons vegetable oil
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon chili flakes
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- Salt to taste
Instructions
- Heat the vegetable oil in a wok or skillet over medium heat.
- Add the Sichuan peppercorns and chili flakes, and stir-fry for 1-2 minutes until fragrant.
- Add the green onions and garlic, and stir-fry for another minute.
- Pour in the beaten eggs and stir-fry quickly to scramble them.
- Season with soy sauce, sugar, and salt, and continue to stir-fry for another minute.
- Transfer to a serving plate and garnish with additional green onions if desired.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 5 minutes
- Total time:
- 15 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 12g
- Fat
- 14g
- Carbohydrates
- 2g
Supplies
Wok or skillet Spatula
Tools
Cutting board Knife Bowl
Serving suggestions
Serve the Fiery Sichuan Style Scrambled Eggs with steamed rice or toasted bread for a satisfying meal.
Tips & tricks
For an extra kick of heat, you can add more chili flakes or Sichuan peppercorns according to your preference.
Cost
$5