The Perfect Pair: Fly By Jing Sichuan Chili Crisp on Fried Rice

For those unfamiliar by traditional Sichuan cuisine, much of the fare is famous for the unique flavor of the Sichuan pepper corn. Fragrant and complex, it provides an unmistakeable tingle; a delightful numbing effect on the palette. Fly By Jing Sichuan Chili Crisp uses only the best, most celebrated Sichuan peppercorns in the world, fit for an emperor
There’s probably no more universal a dish than fried rice. Particularly in an Asian household, you’re never more than five minutes from a steaming hot bowl of fried rice. The key is to make it with day-old rice, when it’s had the chance to dry out a bit, only to be reconstituted by the flavors of the oil, meat, veggies, scrambled egg—really anything remotely savory. 
Fried rice is essentially resurrected leftovers, which is why Fly By Jing Sichuan Chili Crisp goes just perfectly with it. As a delicate topper or mixed right in, it transforms your bowl of regular fried rice into a celebratory, elegant meal. Fly By Jing Sichuan Chili Crisp is the perfect table condiment, and should always be within arms length. It pairs perfectly with fried rice like, oh I don’t know, chips and salsa. Once you’ve had it, you really can’t be bothered with fried rice made any other way. 

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