Simple Chilli Crisp Fried Rice
A vibrant dish that combines simplicity and flavor, enhanced by chili crisp for a perfect balance of heat and richness.
Servings: 4 servings
Equipment
- Skillet or Wok
- Spatula
Ingredients
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.
- 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
- Gather all your ingredients and prepare them for cooking. Ensure your rice is cold and separated for optimal frying.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- Add minced garlic to the hot oil, stirring quickly to avoid burning. Cook for about 30 seconds until fragrant.
- Incorporate chopped green onions, reserving a small amount for garnish, and sauté for an additional minute.
- Add mixed vegetables and cook until just tender, about 3-4 minutes.
- Push vegetables to one side of the skillet. Add more oil if needed, then add cooked rice, breaking up clumps.
- Fry rice undisturbed for about 2-3 minutes until crispy on the bottom, then stir.
- Mix in sautéed vegetables and add chili crisp, stirring to coat the rice evenly.
- Season with salt and black pepper, tasting as you go.
- If using protein, fold it in now and heat through for another minute or two.
- Remove from heat and serve immediately, garnished with reserved green onions.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to three days.