Chili Crisp Fried Rice
Tender rice and sweet vegetables, kicked up with fiery, crunchy chili crisp. This is possibly the best fried rice you will ever make.
This fried rice is so easy and so delicious! And you need just 7 ingredients. That’s because much of the flavor comes from the chili crisp!
What’s chili crisp? Chili crisp is chili-infused oil spiked with tons of spicy chilies, fermented soybeans, and onion (brands vary, but that’s the gist). I love using Fly by Jing and often choose the brand’s different heat levels, depending on the dish. Chili crisp delivers heat, a toasted, nutty quality, plenty of umami, and a pleasant crunch. That’s why I added more on top.
Is this chili crisp fried rice spicy? Chili crisp varieties vary, and you can often find mild and spicy versions. That means, you make this dish as spicy as you want. And don’t forget, you can always serve extra chili crisp on the side. I suggest you give the chili crisp a little taste and then decide how much to add to the fried rice. I used 3 tablespoons, but you can certainly add more or less.
If you want to serve your fried rice shaped into a mold, it’s easy! Simply press the fried rice into your favorite bowl and flip!
I used frozen mixed vegetables, which made this super simple to prepare. Feel free to substitute fresh or frozen vegetables of choice. Next time, I think I’ll add mushrooms!
You can add protein to this chili crisp fried rice. Great additions would be cooked chicken, steak, pork, and shrimp.
Chili Crisp Fried Rice
Ingredients
- 2 teaspoons vegetable oil
- 2 large eggs, whisked
- 3 green onions, sliced or chopped, white and green parts separated
- 2 cups cooked rice, preferably chilled
- 1/2 cup frozen mixed vegetables
- 3 tablespoons chili crisp, plus more for serving
- 2 tablespoons soy sauce
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add the eggs and cook until cooked through and still moist. Transfer the eggs to a plate.
- Add the white part of the green onions to the same pan over medium-high heat and cook for 30 seconds. Add the rice and vegetables and cook for 1 minute, stirring constantly. Add the chili crisp and soy sauce and stir to coat. Cook for 1 to 2 minutes to heat through.
- Season to taste with salt and black pepper. If desired, serve with more chili crisp spooned over top.