Chili Crisp Egg Fried Rice

$To make Chili Crisp Egg Fried Rice, you need these simple ingredients: - 2 cups cooked jasmine rice (preferably day-old) - 3 large eggs - 2 tablespoons chili crisp (store-bought or homemade) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup frozen peas and carrots mix - 3 green onions, sliced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste - 1 tablespoon vegetable oil for cooking Using day-old rice makes this dish better. The rice dries out and fries nicely. It creates a great texture and prevents clumping. You can use fresh rice, but the result will be different. Chili crisp adds heat and flavor. You can buy it or make your own. If you love spicy food, use more chili crisp. For milder flavors, add less. Onions and garlic bring a nice aroma. They form a solid base for the dish. Peas and carrots add color and sweetness. Green onions finish it off with a fresh crunch. Soy sauce and sesame oil give depth to the flavor. Be sure to taste and adjust with salt and pepper. Each ingredient plays a role in making this dish delightful. - Cooking the Vegetables Start by heating 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add 1 small chopped onion and sauté for about 2-3 minutes until it turns soft and clear. Add 2 minced garlic cloves and cook for another 30 seconds. This mix adds great flavor to your dish. - Scrambling the Eggs Push the onion and garlic to one side of the pan. Crack 3 large eggs into the empty space. Scramble the eggs gently until they are fully cooked. Then mix them with the onions and garlic. The eggs bring richness to the rice. - Combining Ingredients Next, add 1/2 cup of frozen peas and carrots to the skillet. Stir everything together and cook for about 2 minutes until the veggies are warm. This adds color and nutrition to your meal. - Adding Rice and Flavorings Now, add 2 cups of cold, cooked jasmine rice to the skillet. Break up any clumps with your spoon. Pour in 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Lastly, add 2 tablespoons of chili crisp. Stir everything well to coat the rice with the sauce and flavors. - Final Cooking Steps Season the rice with salt and pepper to taste. Continue cooking for about 3-4 minutes. This step makes the rice warm and slightly crispy. Just before you finish cooking, stir in 3 sliced green onions for a fresh crunch. - Plate and Garnish Serve the chili crisp egg fried rice hot on plates. You can sprinkle extra green onions on top for garnish. This simple touch makes the dish look great. - Accompaniments Pair this fried rice with a side of steamed vegetables or a light salad. It’s a complete meal on its own, but these sides can add even more flavor and nutrients. - Best Rice to Use I prefer using jasmine rice. It has great flavor and texture. Day-old rice works best. It is less sticky and fries better. - How to Achieve Perfectly Crispy Rice To get crispy rice, use high heat. Make sure the skillet is hot before adding rice. Spread the rice in a thin layer. Let it fry without stirring for a few minutes. This helps form that nice crust. - Adjusting Spice Levels You can adjust the spice by adding more or less chili crisp. If you want more heat, add extra chili crisp. For less heat, use less. - Additional Seasonings Try adding garlic powder or onion powder for more flavor. You can also sprinkle in some sesame seeds for a nice crunch. - Storing Leftovers Store any leftover rice in an airtight container. This keeps it fresh. Place it in the fridge for up to 3 days. - Reheating Methods To reheat, use a skillet over medium heat. Add a bit of oil to help prevent sticking. Stir often until heated through. You can also microwave it, but stir every 30 seconds for even heating. {{image_2}} You can make your chili crisp egg fried rice even better with protein add-ins. Here are three great options: - Chicken: Use leftover chicken or cook fresh chicken. Shred or chop it, then add it in after the rice. It adds a nice flavor and makes the dish filling. - Shrimp: Add cooked shrimp to your fried rice. Just toss them in with the peas and carrots for a quick cook. Shrimp brings a tasty seafood twist to the meal. - Tofu: For a vegetarian option, try tofu. Cube firm tofu and sauté it until golden. Mix it in with the eggs for a protein boost. If you want to keep it vegetarian, you can add more vegetables or plant-based options: - Additional Vegetables: Feel free to toss in more veggies like bell peppers, broccoli, or spinach. They add color and crunch. Just remember to cook them until tender. - Plant-Based Alternatives: Use plant-based proteins like tempeh or veggie meat. These options can mimic the texture of meat while keeping it vegetarian. Switch up the flavors by trying different chili crisps and sauces: - Different Types of Chili Crisp: There are many chili crisps available. Some are oilier, while others have more crunch. Experiment to find your favorite! - Alternative Sauces: Instead of soy sauce, try tamari for a gluten-free option or coconut aminos for a sweeter taste. Each sauce gives a new spin to the dish. This dish is so flexible. You can mix and match to find your perfect bowl of chili crisp egg fried rice! Store your leftover fried rice in airtight containers. This helps keep it fresh and tasty. Make sure to cool the rice down before sealing it up. You can also use plastic wrap to cover it tightly. This is a simple way to keep flavors locked in. How long does it last in the fridge? Leftover fried rice stays good for about 3 to 4 days in the fridge. Always check for any strange smells or colors before eating. If you notice anything odd, it's best to throw it away. Freezing fried rice is another option. It can last for up to 3 months in the freezer. To freeze, portion it into small containers or freezer bags. Be sure to squeeze out as much air as possible before sealing. When you're ready to eat, just thaw overnight in the fridge before reheating. Chili crisp is a spicy oil made with chili flakes and crunchy bits. It adds heat and texture to dishes. Many brands sell it, or you can make it at home. Use it to enhance flavors in soups, stir-fries, or even eggs. I love its rich flavor and the crunch it brings. Yes, you can use white rice instead of jasmine rice. Jasmine rice has a nice aroma and a soft texture. White rice works too, but it may lack that lovely fragrance. Make sure your rice is cooked and cooled before using it. Day-old rice is best for frying. To make this dish gluten-free, swap soy sauce for a gluten-free version. Look for brands that offer tamari or coconut aminos. Ensure your chili crisp is gluten-free too. Always check labels for hidden gluten. This way, you can enjoy the dish without worry! Yes, you can make a vegan version. Simply replace eggs with tofu or chickpea flour. Use firm tofu and scramble it to mimic eggs. You can also add extra veggies for flavor. The chili crisp will still give it that nice kick. Enjoy your vegan twist on this tasty meal! In this blog post, we explored how to make a tasty chili crisp egg fried rice. We covered the ingredients, step-by-step cooking instructions, and tips for the best results. You learned about storage, variations, and answers to common questions. Making this dish is simple and fun. Feel free to experiment with flavors and ingredients for your perfect meal. Enjoy every bite and share your delicious creations!$

Spice up your mealtime with this delicious Chili Crisp Egg Fried Rice recipe! Perfect for using up day-old jasmine rice, this fast and flavorful dish combines the heat of chili crisp with scrambled eggs, veggies, and a touch of soy sauce for an irresistible meal. Ready in just 20 minutes, it's perfect for busy nights. Click through to discover the full recipe and elevate your cooking today! #FriedRice #ChiliCrisp #QuickMeals #EasyRecipes

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Ingredients

2 cups cooked jasmine rice (preferably day-old)

3 large eggs

2 tablespoons chili crisp (store-bought or homemade)

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup frozen peas and carrots mix

3 green onions, sliced

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and pepper to taste

1 tablespoon vegetable oil for cooking

Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the finely chopped onion and sauté for 2-3 minutes until translucent.

Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.

Push the onions and garlic to the side of the pan, and crack the eggs into the center. Scramble the eggs gently until fully cooked, then mix with the onion and garlic.

Add the frozen peas and carrots to the skillet, stirring everything together and cook for another 2 minutes until heated through.

Add the cold rice, breaking up any clumps, and mix well with the egg mixture.

Drizzle the soy sauce and sesame oil over the rice, then add the chili crisp. Stir everything together to ensure the rice is evenly coated.

Season with salt and pepper to taste, and continue cooking for 3-4 minutes until the rice is heated through and slightly crispy.

Stir in the sliced green onions just before serving for a fresh crunch.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4