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.

Fiery Sichuan Style Scrambled Eggs (四川辣炒鸡蛋)

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

  1. Heat the vegetable oil in a wok or skillet over medium heat.
  2. Add the Sichuan peppercorns and chili flakes, and stir-fry for 1-2 minutes until fragrant.
  3. Add the green onions and garlic, and stir-fry for another minute.
  4. Pour in the beaten eggs and stir-fry quickly to scramble them.
  5. Season with soy sauce, sugar, and salt, and continue to stir-fry for another minute.
  6. 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