Chili Crisp Fried Rice

Chili Crisp Fried Rice elevates day-old rice with the pantry staple that’s everywhere right now. Chili crisp adds complex heat, crunch, and umami in one spoonful – transforming basic fried rice into a crave-worthy meal.

Why This Recipe Works

Chili crisp has become the must-have condiment across food media, praised for its versatility and flavor depth. This fried rice showcases it perfectly – the oil from the crisp coats every grain of rice with spicy, garlicky, crunchy goodness.

Ingredients

• 3 cups day-old cooked rice, cold
• 2 tbsp chili crisp (plus more for serving)
• 2 tbsp neutral oil
• 3 eggs, beaten
• 1 cup frozen peas and carrots
• 3 green onions, sliced (white and green parts separated)
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Protein of choice: shrimp, chicken, tofu, or spam

Instructions

1. Heat 1 tbsp oil in a large wok or skillet over high heat. Scramble eggs until just set. Remove.
2. Add remaining oil. Sauté garlic and white parts of green onions 30 seconds.
3. Add protein if using raw. Cook through.
4. Add rice, breaking up clumps. Fry 2-3 minutes until heated through.
5. Stir in chili crisp, soy sauce, and sesame oil. Mix thoroughly.
6. Add peas, carrots, cooked eggs, and green parts of onions. Toss 1 minute.
7. Serve topped with extra chili crisp.

Pro Tips

• Cold, day-old rice fries best – fresh rice gets mushy
• Use high heat for that restaurant wok hei flavor
• Don’t skimp on the chili crisp – it’s the star
• Add a fried egg on top for extra richness