Chili Crisp Fried Rice
This Chili Crisp Fried Rice is an easy, flavorful side dish that turns leftover rice into something seriously delicious. Crispy rice, scrambled eggs, veggies, and plenty of chili crisp come together in one skillet for a quick side with just the right amount of heat.
Servings 4 -6 servings
Calories 519kcal
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
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
Serving: 1serving | Calories: 519kcal | Carbohydrates: 65g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 131mg | Sodium: 991mg | Potassium: 277mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3685IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 2mg