Chili Crisp Fried Rice
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If you have leftover rice sitting in the fridge, this is the recipe to make with it! The rice gets nice and crispy in a hot skillet, while the eggs and veggies add extra flavor and texture. And, of course, chili crisp is the star here⭐️ It adds a little heat, tons of savory flavor, and those crispy bits of chili and garlic that make everything taste better.
I love this recipe because it’s super flexible, too. Use whatever veggies you have on hand, or keep it simple and let the chili crisp do all the work. It’s a quick and flavorful side dish that pairs well with stir-fries, grilled meats, roasted vegetables, or any meal that could use a little extra flavor.
Need a protein to pair with your fried rice? Try adding my Chili Crisp Salmon, Chili Crisp Beef, or Slow Cooker Chili Crisp Chicken.
Table Talk with Tawnie
After seeing how many of you loved my chili crisp salmon and chili crisp ground beef recipes, I had to keep the momentum going with this chili crisp fried rice recipe! This one comes together quickly, is a great way to utilize any leftover rice, and it’s packed with flavor. You’ll love this with a variety of proteins, and it’s just SO much better than takeout!
- U.S.-grown jasmine white rice: For this recipe, I used U.S.-grown jasmine rice. U.S.-grown rice is nutrient-rich and contributes more than 15 vitamins and minerals, including folic acid and other B vitamins, as well as iron and zinc. Rice is best if it’s cold, preferably a day-old.
- Eggs: Gives the fried rice those classic little bites of fluffy scrambled egg throughout. Make sure to lightly beat the eggs before scrambling.
- Veggies: I just used frozen peas and carrots for a quick shortcut that doesn’t require any chopping!
- Soy sauce: A splash of soy sauce adds salty, umami flavor. You can use regular or reduced-sodium, whichever you prefer.
- Chili crisp: Chili crisp adds heat, garlic, and savory depth all in one ingredient. I especially love the Momofuku brand, but any good chili crisp will work. You can also use a mild chili crisp for less heat.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the sauce
Whisk the sauce ingredients together.
Cook the eggs
Heat the wok and add 1 teaspoon of oil. Once hot, pour in the eggs and gently scramble just until softly set. Set aside.
Fry the rice and vegetables
Cook the onion, garlic, ginger, and green onions in oil until fragrant and lightly browned. Add the cold rice, breaking up any clumps, and cook until hot and lightly crisp; then stir in the peas and carrots and cook for another minute.
Add the sauce
Pour some of the chili crisp sauce around the edges of the hot skillet and toss everything together. Cook for another 1-2 minutes, then add the butter and stir.
Finish & serve!
Return the scrambled eggs to the skillet, add some of the green onion tops, and toss to combine. Serve immediately and ENJOY!!
Expert Tips
- Use cold, day-old rice: Chilled rice is drier and less sticky, which helps it fry up nicely instead of turning mushy. If you’re using freshly cooked rice, spread it on a baking sheet and refrigerate it until cooled.
- Get the skillet nice and hot: A hot pan is key to getting those crispy, toasted bits of rice and gives the ingredients that classic stir-fried flavor.
- Don’t stir the rice constantly: Let it sit undisturbed for 30–60 seconds at a time before tossing so it has a chance to crisp and brown.
- Pour the chili crisp sauce around the edges of the hot skillet: Rather than adding it directly to the center of the rice, drizzle it around the hot edges of the pan and let it sizzle for a few seconds before tossing everything together. This helps toast the chili crisp and brings out even more flavor.
- Break up the rice as you go: Use your spatula to gently break apart any large clumps before spreading the rice across the skillet.
- Taste before adding extra soy sauce: Chili crisp and soy sauce can both vary quite a bit in saltiness, so give the fried rice a taste at the end and adjust as needed.
Easy Chicken Fried Rice
This easy Chicken Fried Rice recipe is loaded with veggies and flavor. It’s totally better than takeout. This version of chicken fried rice is easy to make, tastes great, and is perfect for meal prep. Be sure to watch the recipe video too!
Variations / Substitutions
- Add more protein: Stir in diced cooked chicken, shrimp, pork, or tofu for a heartier meal.
- Switch up the vegetables: Use whatever you have on hand, like broccoli, bell peppers, corn, edamame, mushrooms, or finely chopped cabbage.
- Chili crisp: Use your favorite brand and adjust the amount based on how spicy you like your food. You can also use a mild version for less spice! If you only have regular, you can reduce the amount of chili crisp and add more after cooking, if preferred.
- Use brown rice: Brown rice works well in place of white rice, especially when it’s cold and leftover from another meal.
Storage / Freezing
- Refrigerator: Allow the rice to cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Flatten bags for easier thawing.
- Reheating: Leftovers reheat beautifully; just add a splash of broth when reheating.
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Chili Crisp Fried Rice
Ingredients
- 5 cups cold cooked U.S.-grown jasmine rice (preferably day-old)
- 2 Tbsp. avocado oil or other neutral high-heat oil (divided)
- 3 large eggs (lightly beaten)
- 1/2 small yellow onion (finely diced)
- 3-4 cloves garlic (minced)
- 1 tsp. fresh ginger (finely grated)
- 1 cup frozen peas and carrots
- 3-4 green onions (thinly sliced, whites and greens separated)
- 1 Tbsp. unsalted butter
Chili Crisp Sauce
- 1/4 cup soy sauce
- 1 Tbsp. oyster sauce
- 2 Tbsp. chili crisp (plus more for serving (use less for less spicy))
- 1 tsp. toasted sesame oil
- 1 tsp. rice vinegar
- 1 tsp. brown sugar or honey
- 1/4 tsp. white pepper or black pepper
For Serving
- Additional chili crisp
- Sliced green onions
- Sesame seeds (optional)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Make the sauce: Whisk the soy sauce, oyster sauce, chili crisp, sesame oil, rice vinegar, brown sugar, and pepper together in a small bowl. Taste and adjust, adding a touch more of anything as desired. Set aside.1/4 cup soy sauce, 1 Tbsp. oyster sauce, 2 Tbsp. chili crisp, 1 tsp. toasted sesame oil, 1 tsp. brown sugar or honey, 1/4 tsp. white pepper or black pepper, 1 tsp. rice vinegar
- Cook the eggs: Heat a large wok or skillet over medium-high to high heat. Add 1 teaspoon of the oil. Once hot, pour in the eggs and gently scramble just until softly set. Transfer to a plate and set aside.2 Tbsp. avocado oil or other neutral high-heat oil, 3 large eggs
- Cook the aromatics: Increase the heat to high. Add the remaining oil along with the diced yellow onion. Cook for 2-3 minutes Start Timer, stirring occasionally, until the onion begins to soften and lightly brown. Add the garlic, ginger, and white parts of the green onions. Stir-fry for about 30 seconds, just until fragrant.1/2 small yellow onion, 3-4 cloves garlic, 1 tsp. fresh ginger, 3-4 green onions
- Fry the rice: Add the cold rice and break up any large clumps with a wooden spoon or spatula. Spread the rice across the skillet and let it cook undisturbed for 30-60 seconds at a time before tossing. Continue cooking for 3-4 minutes Start Timer until the rice is hot and you have some lightly crisp, toasted pieces. Add the peas and carrots and toss for about 1 minute5 cups cold cooked U.S.-grown jasmine rice, 1 cup frozen peas and carrots
- Add the sauce: Pour some of the chili crisp sauce around the edges of the hot skillet rather than directly onto the center of the rice. Immediately toss everything together until the rice is evenly coated. Cook for another 1-2 minutes Start Timer. Then add the butter and stir. Add more sauce as desired or reserve the rest for serving on top.1 Tbsp. unsalted butter
- Finish: Return the scrambled eggs to the skillet and add some of the green onion tops. Toss gently, taste, and add more chili crisp or soy sauce as desired.
- Serve: Serve immediately with additional chili crisp, green onions, and sesame seeds on top.Additional chili crisp, Sliced green onions, Sesame seeds
Notes
- Refrigerator: Allow the rice to cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Flatten bags for easier thawing.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
