Ingredients

• 2 cups cooked jasmine rice
• 2 tblspn vegetable oil
• 1 tspn sesame oil
• 1 cup mixed vegetables cut into strips (carrot, onion, zucchini, capsicum)
• 1 tblspn soy sauce
• 440g squid tubes or cleaned calamari
• 2 tblspn szechuan pepper
• 1 tblspn sea salt
• 1 cup plain flour
• 2 tblspn cornflour
• 1 cup vegetable oil or peanut oil
• 2 spring onions, sliced

Instructions

Slice squid/calamari tubes down one side, lay flat and score the inside with a knife in a cross pattern then cut into wide strips and set aside. Heat a fry pan, add the peppercorns and toast them until they start to sizzle and pop, remove them from the pan and set aside. Add the salt to the pan and cook on a high heat until it turns a grey colour, then remove from the heat and set aside to cool. Place salt and pepper into a mortar and pestle and grind to a fine powder. In a resealable plastic bag mix the salt, pepper, flour and corn flour. In a wok or fry pan heat the vegetable oil and sesame oil. Add the vegetables, stir fry quickly, add the rice and cook until rice is hot, add soy sauce, remove from wok or fry pan and set side. Pour vegetable oil or peanut oil into a wok or fry pan. Once the oil is hot place the squid into the bag and shake for an even coating of flour. Remove squid from the bag, shake excess flour and fry quickly until slightly browned. Serve with the vegetable rice and garnish with sliced spring onions.

Tips

Serve a fresh garden salad as a side dish.

Variations

Black pepper can be used instead of Szechuan pepper, however it is not as fragrant.
You can use SunRice Country Medley for this dish or for extra convenience use SunRice Jasmine Rice in 90 seconds.