Sichuan-style Fried Rice

The spiciness of the doubanjiang and the meat miso flavored with tianmianjiang and XO sauce go really well together!

Ingredients: 1 serving

Cooked white rice
200 g
Vegetable oil
1 tablespoon
1 tablespoon
White part of a Japanese leek
8 cm
Soy sauce
1 teaspoon
Green onions
Meat Miso
Ground pork
60 g
20 g
1/2 tablespoon
XO sauce
1/2 teaspoon
Vegetable oil
1/2 tablespoon
Shaoxing wine
1/2 tablespoon
Ginger (minced)
1 teaspoon


1. Since the leaves of the takana burn easily, we will only be using the stems. Finely chop into 5 mm squares and squeeze out the excess moisture.
2. Make the meat miso. Completely cook the ground meat until the grease becomes clear. Add all of the ingredients and once cooked, remove from the pan and set aside to allow the flavors to blend.
3. Mince the white part of the Japanese leek and finely chop the green onion. Place the rice on a dish and heat up in the microwave.
4. Warm up a wok and add the vegetable oil. Cook the doubanjiang, being careful not to let it burn. Once it becomes fragrant, add the beaten egg and quickly mix it in. Keep the heat on high!
5. Immediately add the rice and use the back of a ladle to lightly push on the rice as you break it apart.
6. When the rice has broken apart, add the meat miso and the leek. Continue cooking.
7. Pour in the 1 teaspoon of soy sauce directly onto the pan's surface. Add the green onion and quickly agitate the pan to mix everything up. It's done.

Story Behind this Recipe

I made this because I had some at a Chinese Restaurant and it was delicious.