After work tonight:

Leftover rice fried with slivered almonds, leftover green beans, leftover
flaked roasted steelhead, the last egg in my house, a tiny bit of honey, a
generous sprinkling of Szechuan pepper, soy sauce, and a squeeze of fresh
lemon juice.

Before I started cooking, I used a tweezers and pin to pick through the
Szechuan peppercorns to make sure I didn't encounter any of those gritty
seeds. It took about ten minutes to remove all the seeds from the couple
tablespoons of flower pods I was using for the rice. (Is there a simpler way
to remove the seed from the flower pod? Or should I just throw the unopened
pods away?)

I used olive oil and cooked the almonds for a little while before adding the
rice, then I broke the egg directly into the rice and cooked for a while
before adding the rest of the stuff.

Even though it was far from authentic, I enjoyed it!

Bob