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1
In a medium saucepan, combine the rice with 1 1/2 cups of water and bring to a boil.
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2
Cover, reduce the heat to low and cook until all of the liquid is absorbed and the rice is tender, about 20 minutes.
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3
Remove the pan from the heat and let stand covered for 10 minutes.
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4
Fluff the rice with a fork and spread out on a baking sheet in an even layer to cool completely.
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5
Meanwhile, in a small skillet, toast the Sichuan peppercorns over moderately low heat, stirring, until fragrant, 2 minutes.
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6
Let cool, then finely grind in a spice grinder.
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7
In a large nonstick skillet, cook the bacon over moderate heat, stirring occasionally, until golden and crisp, about 5 minutes.
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8
Using a slotted spoon, transfer to a paper towellined plate to drain.
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9
Reserve 5 tablespoons of the bacon fat (if you dont have enough, use canola oil to get to 5 tablespoons); discard any remaining fat.
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10
Wipe out the skillet.
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11
Heat 1 tablespoon of the reserved bacon fat in the skillet.
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12
Add the eggs, season with salt and cook over moderate heat, stirring constantly, until scrambled, about 30 seconds.
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13
Scrape the eggs into a small bowl.
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14
Add 2 tablespoons of the bacon fat to the skillet along with the ginger and 1/2 cup of scallions and cook until softened, 1 minute.
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15
Stir in the snow peas and tofu and cook until the snow peas are crisp-tender, about 2 minutes.
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16
Add the remaining 2 tablespoons of bacon fat along with the 1 1/2 teaspoons of chile sauce, the ground Sichuan peppercorns and the vinegar.
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17
Add the rice and cook, stirring, until combined and the rice is hot, about 2 minutes.
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18
Stir in the bacon, eggs and sesame oil and season with salt and pepper.
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19
Transfer the rice to a bowl, garnish with scallions and serve with chile sauce.
