Heat a deep fat fryer or heavy-based pan of oil to 190°C.
Toss the beef strips with 2 tablespoons of vegetable oil.
Crush Sichuan peppercorns and mix in a bowl with citrus zest, rice flour, and the beef.
Deep-fry the beef in batches for two minutes then drain on kitchen paper.
Boil sugar, rice wine, and vinegar in a hot wok until combined.
Add chillies, ginger, lemongrass, and lime leaves and simmer until the sauce is thick and glossy.
Toss the fried beef into the sauce to coat thoroughly.
Heat a wok with oil and wipe away the excess.
Whisk eggs with soy sauce and pour into the wok to form a large thin omelette.
Place cold rice in the center and fold the omelette edges over to cover.
Once heated through, roll the omelette out and cut into four pieces.
Serve the chilli beef on plates with the rice omelette in bowls.