Guo Ba, a unique dish from Chongqing, China, is a beloved comfort food featuring crispy, golden rice crusts topped with a savory and spicy stew. Known as “scorched rice,” Guo Ba starts with a layer of fried rice that forms a crunchy base, paired with a rich topping of stir-fried meat, vegetables, and a fiery sauce infused with Sichuan flavors. This dish showcases the region’s love for texture and heat, often enjoyed as a hearty meal or snack. This step-by-step recipe brings the authentic taste of Chongqing’s culinary tradition to your kitchen, perfect for those who enjoy a crispy-spicy combination.
Ingredients (Serves 4)
For the Guo Ba (Crispy Rice Base):
- Cooked Rice: 2 cups (preferably day-old, short-grain rice)
- Vegetable Oil: 3 tbsp (for frying)
- Salt: 1/2 tsp
For the Topping:
- Pork (Belly or Shoulder): 1/2 lb (225g), thinly sliced
- Shiitake Mushrooms: 4-5, sliced (or any mushrooms, rehydrated if dried)
- Green Bell Pepper: 1, sliced
- Garlic: 3 cloves, minced
- Ginger: 1-inch piece, minced
- Chili Oil: 3 tbsp (store-bought or homemade)
- Soy Sauce: 2 tbsp (light soy sauce preferred)
- Dark Soy Sauce: 1 tbsp (for color and depth)
- Shaoxing Wine: 1 tbsp (or dry sherry substitute)
- Chicken Stock or Water: 1 cup
- Cornstarch: 1 tsp (mixed with 1 tbsp water, for thickening)
- Sichuan Peppercorns: 1/2 tsp, ground (for numbing spice)
- Sugar: 1 tsp (to balance flavors)
- Salt: 1/2 tsp (adjust to taste)
- Green Onions: 2, chopped (for garnish)
- Vegetable Oil: 2 tbsp (for stir-frying)
Equipment Needed
- Large non-stick skillet or wok (for frying rice)
- Medium skillet or wok (for topping)
- Mixing bowl
- Chopping board and sharp knife
- Measuring cups and spoons
- Spatula
- Small bowl (for cornstarch slurry)
Step-by-Step Instructions
Step 1: Prepare the Rice
Start with 2 cups of cooked rice, preferably day-old as it’s less sticky and fries better. If using freshly cooked rice, spread it on a plate and let it cool completely to dry out slightly. In a mixing bowl, toss the rice with 1/2 tsp salt to season it evenly. This step ensures the rice crisps up nicely when fried.
Step 2: Fry the Guo Ba
Heat 3 tbsp vegetable oil in a large non-stick skillet or wok over medium heat. Spread the seasoned rice evenly across the pan, pressing it down gently with a spatula to form a compact layer, about 1/4-inch thick. Cook for 8-10 minutes, without stirring, until the bottom turns golden brown and crispy. Carefully flip the rice layer (or break it into sections if easier) and cook the other side for 5-7 minutes until crispy. Remove from the pan and set aside on a plate. The rice should have a crunchy texture with a slightly chewy interior.
Step 3: Prepare the Topping
Heat 2 tbsp vegetable oil in a medium skillet or wok over medium-high heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant. Add the 1/2 lb thinly sliced pork and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Stir in 1 tbsp Shaoxing wine and cook for 1 minute to enhance the flavor.
Step 4: Add Vegetables and Seasonings
Add the sliced shiitake mushrooms and green bell pepper to the wok. Stir-fry for 3-4 minutes until the vegetables soften. Pour in 1 cup chicken stock or water, followed by 3 tbsp chili oil, 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1/2 tsp ground Sichuan peppercorns, 1 tsp sugar, and 1/2 tsp salt. Stir well to combine and bring to a simmer. Let it cook for 5 minutes to meld the flavors.
Step 5: Thicken the Sauce
Stir the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) into the wok. Cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy consistency that coats the ingredients. The topping should be spicy, savory, and slightly thickened, perfect for soaking into the crispy rice.
Step 6: Assemble the Dish
Place the crispy Guo Ba rice layer on a serving plate. Spoon the hot pork and vegetable topping evenly over the rice, ensuring the sauce seeps into the cracks for maximum flavor. Sprinkle with chopped green onions for a fresh finish.
Step 7: Serve and Enjoy
Serve Guo Ba immediately while the rice is still crispy and the topping is hot. Use a spoon or spatula to break off pieces and enjoy the contrast of the crunchy base with the tender, spicy topping. Pair it with a side of steamed greens or pickled vegetables to balance the heat. This dish is a delightful mix of textures and flavors.
Nutrition and Prep Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Nutritional Estimate (per serving, with pork): Approximately 400-450 calories, 15g protein, 45g carbohydrates, 18g fat, 2g fiber. Without pork, it drops to ~300-350 calories with 5g protein. This dish is carb-heavy from rice, with protein from pork and healthy fats from oils. The chili and Sichuan peppercorns may aid metabolism, but it’s moderate in sodium and fat—enjoy in moderation.
Tips for Success
- Rice Choice: Day-old rice works best for crispiness. If using fresh, dry it out by spreading it on a tray for an hour.
- Chili Oil: Homemade chili oil with Sichuan chilies adds authenticity—heat oil with chilies and peppercorns. Store-bought is a quick substitute.
- Spice Level: Adjust chili oil and Sichuan peppercorns to taste. The numbness is a signature flavor, so use sparingly if new to it.
- Vegetarian Option: Skip the pork, using mushrooms or tofu with extra vegetables for umami.
- Storage: Guo Ba is best fresh, but the topping can be refrigerated for 2-3 days. Reheat the topping and fry fresh rice for optimal crunch.
Why You’ll Love Guo Ba
Guo Ba captures the essence of Chongqing’s bold cuisine with its irresistible combination of crispy rice and spicy, savory topping. This dish highlights the region’s love for texture and heat, offering a hearty meal that’s both comforting and exciting. Whether you’re a fan of Sichuan flavors or exploring new dishes, Guo Ba brings the vibrant spirit of Chongqing’s streets to your table with every crunchy bite.
