Chili Crisp Fried Rice

Chili crisp fried rice — the 10-minute meal you’ll make on repeat. Classic fried rice supercharged with chili crisp. Spicy, garlicky, crunchy, and deeply savory. The only requirement: day-old rice.

Why You’ll Love This Chili Crisp Fried Rice

• 10 minutes, one pan — fastest path to dinner.
• Chili crisp does the heavy lifting — heat, crunch, garlic, umami in one ingredient.
• Uses day-old rice — finally, a reason to save leftovers.
• Pantry staples — everything else is probably in your kitchen.

Ingredients

• 3 cups day-old cooked rice, cold from fridge (non-negotiable — fresh rice turns mushy)
• 3 tbsp chili crisp (with solids)
• 2 eggs, beaten
• 3 green onions, sliced (white and green parts separated)
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsoy sauce
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 2 tbsp vegetable oil
• Salt to taste

Equipment

• Wok or large skillet
• Spatula

How to Make Chili Crisp Fried Rice

Step 1 — Prep rice

Break up cold rice with hands or fork. No clumps.

Step 2 — Scramble eggs (1 min)

Heat 1 tbsp oil in wok over HIGH until smoking. Add eggs, scramble quickly, break into small pieces. Push to side.

Step 3 — Fry rice (3 min)

Add remaining oil. Add white parts of green onions, stir-fry 30 sec. Add rice, spread in even layer. Let sit 30 sec for crispy bits, then toss.

Step 4 — Season (2 min)

Add chili crisp, soy sauce, rice vinegar. Toss until evenly coated and heated through.

Step 5 — Finish (1 min)

Add peas and carrots, toss 30 sec. Finish with sesame oil and green onion tops. Serve immediately.

Pro Tips

• Cold, day-old rice only. Fresh rice is too moist and turns to mush.
• HIGH heat. Fried rice needs a smoking-hot wok for the best texture.
• Let rice sit 30 sec before tossing — that’s how you get crispy bits.
• Chili crisp with solids. The crunchy bits are the best part.

Variations

• Protein: Add diced chicken, shrimp, or tofu.
• Extra veg: Bell peppers, corn, edamame.
• Extra spicy: More chili crisp + a drizzle of sriracha.
• Egg-free: Skip the eggs, add extra veggies.

Storage

Fridge: 3 days. Reheat in a hot skillet (not microwave) to restore texture.

What to Serve

Chili Crisp Mayo Sandwich, Brown Sugar Garlic Chicken, or Lemon Herb Salmon.

Nutrition

340 calories, 10g protein, 48g carbs, 14g fat per serving.

This is the fastest, most satisfying weeknight dinner. The chili crisp does all the work.