Sichuan-Style Pea Sticky Rice

Combine sticky rice and regular rice in a ratio of approximately 1.5:1.

Dice the pork belly into small cubes. You can also substitute with Sichuan cured meat for a different flavor.

Wash the green peas and set them aside.

Prepare a can of braised pork belly to add for flavor and richness in the dish.

Heat a little rapeseed oil in a pan until moderately hot, then add the pork belly and stir-fry to render the fat.

Once the fat is rendered, add the green peas and stir-fry for one minute.

Next, add the contents of the can and continue stir-frying to evenly distribute the meat.

Add the washed rice to the pan and continue stir-frying to blend the meat, peas, and rice together. Season with soy sauce, MSG, Sichuan pepper oil, pepper powder, and Shaoxing wine.

Transfer the mixture to a rice cooker, add the appropriate amount of water, and stir well with chopsticks. Taste for saltiness, then cook for 1 hour and 30 minutes.

Once the cooking time is up, open the lid to reveal a mouthwatering aroma. The dish is slightly numbing, aromatic, and has a soft texture—absolutely delicious.

Serve it with sautéed celery with eggs and a cold salad of garden peas and Houttuynia cordata—an exceptionally satisfying meal!