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.
Servings 4
Calories 189kcal
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.
Nutrition
Calories: 189kcal | Carbohydrates: 30g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 82mg | Sodium: 549mg | Potassium: 195mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1388IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg