Chili Crisp Fried Rice with Egg

$- 2 cups cooked jasmine rice - 2 large eggs - 3 tablespoons chili crisp oil - 1 cup mixed vegetables (peas, carrots, corn) - 2 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon soy sauce - 1 teaspoon sesame oil - Salt and pepper to taste - Fresh cilantro for garnish (optional) In this dish, the main ingredients shine through. The cooked jasmine rice works best if it's day-old. This rice is fluffy and has a great texture. The large eggs bring richness and flavor. Chili crisp oil gives it a spicy kick, making each bite exciting. For complementary ingredients, I like to use a mix of peas, carrots, and corn. These veggies add color and crunch. Green onions offer a fresh taste, and minced garlic brings a lovely aroma. Finally, seasonings are key. Soy sauce adds umami, while sesame oil gives depth. Salt and pepper balance the flavors. You can top your dish with fresh cilantro for a bright finish. This mix of ingredients makes chili crisp fried rice a quick and tasty meal. First, heat a large skillet or wok over medium heat. The heat should be just right. Add 3 tablespoons of chili crisp oil and let it shimmer. This oil brings a nice spice to your dish. Next, add 2 cloves of minced garlic. Sauté it for about 30 seconds. You want the garlic to smell great, but be careful not to let it burn. Then, stir in 1 cup of mixed vegetables like peas, carrots, and corn. Cook these for 2-3 minutes until they soften. Now, push the veggies to one side of the pan. Crack 2 large eggs into the empty space. Scramble them gently until they are fully cooked. Mixing the eggs with the veggies adds flavor. Once the eggs are cooked, combine them with the veggies. Add in 2 cups of cooked jasmine rice, breaking up any clumps. Next, drizzle 1 tablespoon of soy sauce and 1 teaspoon of sesame oil over the rice. Add salt and pepper to taste to make it just right. Stir everything together well. Cook for an extra 3-4 minutes. This helps the rice fry a little and get crispy. If you want more spice, add a bit more chili crisp oil at this stage. Finally, remove the skillet from heat. Stir in 2 chopped green onions for freshness. Serve the fried rice hot, and if you like, add fresh cilantro on top for a tasty garnish. Enjoy your meal! Using day-old rice is key for fried rice. It dries out a bit in the fridge, which helps it fry better. Fresh rice may clump or turn mushy. If you don’t have day-old rice, you can cook fresh rice and spread it on a tray to cool. This helps dry it out a bit, too. You can use jasmine rice or any long-grain rice. Brown rice adds more texture and nutrients, but it takes longer to cook. Chili crisp oil is your friend! Start with three tablespoons and taste as you go. You can always add more if you want more heat. If you love spice, try adding chili flakes or fresh chilies. Slicing fresh jalapeños or serranos gives a nice kick. Just remember to balance the heat with the other flavors in the dish. To get crispy fried rice, use high heat. This helps the rice fry instead of steam. Stir the rice less often as it cooks. Let it sit for a minute before stirring. This gives it a chance to crisp up. If your rice is soggy, it’s likely from too much moisture. Make sure to use dry, cold rice and keep the heat steady. {{image_2}} You can make this dish even more vibrant with vegetables. Try adding bell peppers or zucchini to your fried rice. These veggies bring a nice crunch and color. If you want more protein, consider adding tofu or tempeh. Both options absorb flavors well. They work great with chili crisp oil too. Want to make it a hearty meal? You can add protein like chicken, shrimp, or beef. Each option brings a unique taste. - Chicken: It pairs well with the chili crisp oil and adds a juicy texture. - Shrimp: This brings a sweet and savory flavor. Cook them until just pink for best results. - Beef: Use thin slices for quick cooking. It gives a rich, meaty taste. Boost your dish’s flavor with different sauces. Try hoisin or oyster sauce for a deeper taste. These sauces add a hint of sweetness and umami. You can also sprinkle in optional spices like ginger or five-spice powder. These spices add warmth and depth to your fried rice. Don't be afraid to experiment! To keep your chili crisp fried rice fresh, store it properly. Use an airtight container. This helps prevent moisture loss and keeps flavors intact. Make sure to cool the rice before placing it in the fridge. It can last for about 3 to 4 days in the refrigerator. Always check for any signs of spoilage before eating. Reheat your fried rice gently for the best texture. Use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir often to avoid sticking. You can also use a microwave, but cover the bowl to trap steam. Heat in short bursts and stir in between. This method helps keep the rice soft and not dry. Freezing chili crisp fried rice is a great way to save it for later. Let the rice cool completely before freezing. Use a freezer-safe container or bag. Squeeze out as much air as possible to prevent freezer burn. It can stay fresh for up to 2 months. When you're ready to eat it, thaw it overnight in the fridge. Reheat it in a skillet for the best results. Yes, you can use different types of rice. Here are some good options: - Brown rice for a nutty flavor - Basmati rice for a fragrant twist - Short-grain rice for a sticky texture All of these work well, but jasmine rice gives the best taste and texture. Making chili crisp is simple! You need a few basic ingredients: - Dried chili flakes for heat - Oil, like vegetable or sesame - Garlic for flavor - Optional: onion flakes and spices like salt Just heat the oil, add the other ingredients, and let it cook until fragrant. If you're allergic to some vegetables, here are safe alternatives: - Spinach or kale for greens - Bell peppers for sweetness - Zucchini or squash for a mild flavor Feel free to mix and match based on what you like! This dish has about 400-500 calories per serving. It depends on the amount of oil and egg used. Keep in mind your portion size to manage your intake. Absolutely! To make it vegan, you can: - Replace eggs with scrambled tofu or chickpea flour - Use vegetable oil instead of chili crisp oil - Skip the soy sauce if it contains fish sauce These swaps keep the flavor while making it plant-based and delicious! To sum up, this chili crisp fried rice is simple and delicious. You need cooked jasmine rice, eggs, and chili crisp oil. Add mixed veggies and seasonings for extra flavor. Remember to use cold, day-old rice for the best texture. Experiment with proteins and sauces to tailor the dish to your taste. Enjoying and sharing this meal can bring joy. With these tips, you can make a tasty and satisfying dish every time. Happy cooking!$

Spice up your dinner with this delicious Chili Crisp Fried Rice with Egg recipe! This quick and easy dish combines day-old jasmine rice, fresh veggies, and a kick of chili crisp oil for a perfect balance of flavors. Ideal for busy weeknights, this meal can be on your table in just 20 minutes. Ready to elevate your rice game? Click through to explore the full recipe and bring some heat to your kitchen!

Print Recipe Pin Recipe

Ingredients

2 cups cooked jasmine rice (preferably day-old)

2 large eggs

3 tablespoons chili crisp oil (or more to taste)

1 cup mixed vegetables (peas, carrots, corn)

2 green onions, chopped

2 cloves garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions

Heat a large skillet or wok over medium heat. Add 2 tablespoons of chili crisp oil and allow it to heat up until shimmering.

Add the minced garlic and sauté for about 30 seconds until fragrant, ensuring it doesn’t burn.

Stir in the mixed vegetables and cook for another 2-3 minutes until softened.

Push the vegetable mixture to one side of the pan. Crack the eggs into the empty side and scramble them gently until cooked through.

Once the eggs are cooked, combine them with the vegetables. Add the cooked jasmine rice to the skillet, breaking up any clumps.

Drizzle with soy sauce and sesame oil, and add salt and pepper to taste. Stir everything together, ensuring the rice is well coated with chili oil.

Cook for an additional 3-4 minutes, allowing the rice to fry a little and get crispy. Adjust the spice level by adding more chili crisp oil if desired.

Remove from heat and stir in the chopped green onions.

Serve hot, garnished with fresh cilantro if using.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 2-3