Sichuan Style Egg Fried Rice

Separate the white and green parts of the Scallions. Finely mince the Garlic and Ginger. Roughly chop the Dried chilies. Beat the Eggs well in a small bowl.

Heat a wok over high heat until smoking. Add 15 grams of Vegetable oil, then pour in the beaten Eggs. Scramble the Eggs quickly until just set but still moist, then remove from the wok and set aside.

Add another 10 grams of Vegetable oil to the hot wok. Add the Sichuan peppercorns and Dried chilies. Stir-fry for 30 seconds until fragrant, then scoop out and discard the Sichuan peppercorns and Dried chilies, leaving the flavored oil.