Description
This Simple Chilli Crisp Fried Rice delivers a flavorful, spicy twist on classic fried rice by incorporating crunchy chili crisp sauce. Perfect for a quick weeknight meal, it combines aromatic garlic, fresh green onions, mixed vegetables, and optional protein like chicken, shrimp, or tofu. Using day-old rice ensures a crispy texture, while stir-frying in a hot skillet brings everything together with delicious char and heat.
Ingredients
Scale
Main Ingredients
- 3 cups Cooked Rice (Ideally day-old for best texture)
- 3-4 tablespoons Chili Crisp (Adjust based on spice tolerance)
- 2 tablespoons Vegetable Oil (For frying)
- 2-3 cloves Garlic (Minced)
- 2-3 pieces Green Onions (Chopped, both white and green parts, reserve some for garnish)
- 1 cup Mixed Vegetables (Diced small – peas, carrots, bell peppers)
- to taste Salt
- to taste Black Pepper (Freshly ground)
- 1 cup Optional Protein (Cooked chicken, shrimp, or tofu, diced or shredded)
Instructions
- Prepare Ingredients: Gather all your ingredients and prepare them for cooking. Ensure your rice is cold and separated for optimal frying.
- Heat Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- Sauté Garlic: Add minced garlic to the hot oil, stirring quickly to avoid burning. Cook for about 30 seconds until fragrant.
- Add Green Onions: Incorporate chopped green onions, reserving a small amount for garnish, and sauté for an additional minute.
- Cook Vegetables: Add mixed vegetables and cook until just tender, about 3-4 minutes.
- Add Rice: Push vegetables to one side of the skillet. Add more oil if needed, then add cooked rice, breaking up clumps.
- Fry Rice: Fry rice undisturbed for about 2-3 minutes until crispy on the bottom, then stir.
- Combine Ingredients: Mix in sautéed vegetables and add chili crisp, stirring to coat the rice evenly.
- Season: Season with salt and black pepper, tasting as you go.
- Add Protein: If using protein, fold it in now and heat through for another minute or two.
- Serve: Remove from heat and serve immediately, garnished with reserved green onions.
Notes
- Using day-old cooked rice works best for texture as it is drier and less sticky, helping to create the crispy fried rice effect.
- Adjust the amount of chili crisp to suit your preferred spice level.
- The recipe is versatile; protein can be omitted for a vegetarian version or swapped with your choice such as tofu for a vegan option (ensure chili crisp is vegan if needed).
- Keep an eye on garlic while frying to avoid burning, which can add bitterness.
- Feel free to add additional vegetables or swap the vegetables listed as per your preference.
