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Sichuan Chilli Olive Fried Rice

Craving something bold, quick, and full of heat? With fiery Sichuan chilli oil, chili olives, and perfectly crisped rice, this easy lunch or dinner is a total flavour bomb, ready in under 20 minutes.

Total time 20-25 minutes
Servings 2-4 servings
Sichuan Chilli Olive Fried Rice

Ingredients

  1. 2 cups cooked and chilled rice (preferably day-old)
  2. 2 tbsp Sichuan chilli oil (plus more for drizzling)
  3. 1 garlic clove, minced
  4. ½ onion, finely chopped
  5. ½ cup mixed vegetables (e.g. carrot, peas, capsicum)
  6. 2 eggs, lightly beaten
  7. ¼ cup sliced Sichuan Chili olives
  8. 2 tbsp soy sauce
  9. 1 tsp sesame oil
  10. Salt and pepper, to taste
  11. Sliced spring onions, for garnish
  12. Optional: extra chilli oil or fresh chilli, for garnish

Instructions

  1. Heat Sichuan chilli olive oil in a large pan or wok over medium-high heat. Sauté garlic and onion until fragrant, about 1-2 minutes.
  2. Add mixed vegetables and cook for 2-3 minutes until just tender.
  3. Push veggies to the side and pour in the beaten eggs. Scramble gently, then mix through the vegetables.
  4. Add the cold rice and stir-fry, breaking up any clumps. Pour in soy sauce and sesame oil, then toss through the olives.
  5. Cook for another 2-3 minutes until everything is heated through and rice is slightly crisp.
  6. Serve hot, topped with spring onions and a drizzle of extra chilli oil if you like it spicy.

Featured Ingredients

Sichuan Chilli Olive Fried Rice

July 8, 2025 – Kiwi Artisan

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