This Spicy Chili Crisp Fried Rice is a great option when you’re super hungry but don’t have the energy to cook. It takes cold, boring rice and turns it into something actually delicious with hardly any effort — perfect for those 15 minute quick meals that save you any night. You don’t need to be a pro chef for this dish, just a hot pan and a few hungry people.
Ingredients
Yields: 2 Servings
- 3 Cups cooked white rice (Cold leftovers work best)
- 2 tablespoons vegetable oil
- 2 Large eggs, beaten
- 3 tablespoons Spicy Chili Crisp (I use Lao Gan Ma), plus extra for the top
- 2 Cloves garlic, chopped up
- 1 Cup frozen mixed veggies (Peas, Carrots, Corn), thawed out
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 Green onions, sliced
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Step-by-Step Instructions
Step 1: Heat a large pan or a deep skillet over medium to high heat with about half of the oil. Then pour in the eggs and stir them quickly. Once they look cooked, take them out and set them on a plate for a moment.
Step 2: Pour the rest of the oil into the same pan and add the garlic and veggie mix. Stir it around for a few minutes until it smells good and the veggies are warm.
Step 3: Turn the heat up to high and add the cold rice. Break up any clumps with your spoon and stir it well. (Tip: Let the rice sit for a minute so you get those crispy bits on the bottom)
Step 4: Drizzle the soy sauce, sesame oil, and the chili oil over the top to make it that official Spicy Chili Crisp Fried Rice. Mix it well so every grain of rice gets coated.
Step 5: Add the cooked eggs back to the green onions. Mix everything well one last time, then serve it hot — if you want to make it look great in a dome shape like the picture, just put the cooked rice in a small bowl and press it down well, place the serving plate on top, and then flip it over!
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Why you’ll love this recipe
I love this recipe because it stops me from ordering takeout again. It’s definitely one of the best leftover rice recipes because it clears out the fridge without making you feel like you’re eating “leftovers” plus, making it can be fun — hearing the sizzle in the pan is really satisfying. It’s spicy, quick, and hits the spot perfectly. Drop a comment below if you make it extra spicy!
Spicy Chili Crisp Fried Rice
This spicy crispy fried rice is the perfect meal you can make in 15 minutes – it turns leftover rice into a tasty, spicy, crispy dinner that beats takeout every time.
Ingredients
- 3 Cups cooked white rice (Cold leftovers work best)
- 2 tablespoons vegetable oil
- 2 Large eggs, beaten
- 3 tablespoons Spicy Chili Crisp (I use Lao Gan Ma), plus extra for the top
- 2 Cloves garlic, chopped up
- 1 Cup frozen mixed veggies (Peas, Carrots, Corn), thawed out
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 Green onions, sliced
Instructions
- Heat a large pan or a deep skillet over medium to high heat with about half of the oil. Then pour in the eggs and stir them quickly. Once they look cooked, take them out and set them on a plate for a moment.
- Pour the rest of the oil into the same pan and add the garlic and veggie mix. Stir it around for a few minutes until it smells good and the veggies are warm.
- Turn the heat up to high and add the cold rice. Break up any clumps with your spoon and stir it well. (Tip: Let the rice sit for a minute so you get those crispy bits on the bottom)
- Drizzle the soy sauce, sesame oil, and the chili oil over the top to make it that official Spicy Chili Crisp Fried Rice. Mix it well so every grain of rice gets coated.
- Add the cooked eggs back to the green onions. Mix everything well one last time, then serve it hot — if you want to make it look great in a dome shape like the picture, just put the cooked rice in a small bowl and press it down well, place the serving plate on top, and then flip it over!
Notes
- Cold rice from the day before is a must for this recipe. If you use fresh, hot rice, it’ll turn into mush.
- For storage, keep the leftovers in an airtight container in the fridge for up to 3 days.
- For reheating – to get the rice crispy again, heat it up in a pan with a little bit of oil instead of using the microwave.
Nutrition Information
Yield
2Serving Size
1Amount Per ServingCalories 580Total Fat 32gSaturated Fat 5gUnsaturated Fat 27gCholesterol 185mgCarbohydrates 78gFiber 4gSugar 3gProtein 16g