Fire up your senses with this aromatic Sichuan street-food feast! Fragrant rice wok-tossed over extreme heat with a bold paste of chili bean, garlic, ginger, and a splash of rice vinegar. Folded through with silky scrambled egg, tender chicken, plump prawns, and succulent squid, then laced with crushed Sichuan peppercorns for that authentic citrusy, tongue-tingling buzz. Finished with a burst of fresh spring onions.