Fried rice is already a comfort food classic, but when you add chili crisp, it becomes next-level irresistible. This Chili Crisp Fried Rice is bold, spicy, and packed with umami goodness—perfect for a quick weeknight dinner or a satisfying lunch. Each bite is loaded with crispy rice, savory seasonings, and just the right amount of heat. Trust me, once you try it, you’ll never want plain fried rice again!
Why You’ll Love Chili Crisp Fried Rice
This dish isn’t just about tossing rice in a pan—it’s about building flavors and textures that make every bite unforgettable. Here’s why it’s a must-try:
Spicy & Flavor-Packed
Chili crisp adds the perfect balance of heat, crunch, and umami. It’s smoky, garlicky, and slightly sweet—all in one spoonful!
Quick & Easy
Ready in just 15 minutes, this recipe is faster than takeout. Perfect for busy weeknights when you want something delicious right now.
Great for Leftovers
Cold, day-old rice works best for fried rice, making this the perfect way to use up leftovers!
Customizable
Add protein, extra veggies, or adjust the spice level to make it your own. Whether you like it mild or extra fiery, this recipe adapts to your taste.
Crispy, Buttery Texture
The key to great fried rice? Letting it crisp up in the pan for that irresistible golden texture.
Ingredients in Chili Crisp Fried Rice
This dish comes together with simple ingredients that create huge flavors. Here’s what you’ll need:
Cooked Rice
Day-old rice is best for the perfect texture—dry and slightly firm, so it crisps up beautifully in the pan.
Chili Crisp
The game-changer! This condiment adds heat, crunch, and a deep umami flavor that takes fried rice to another level.
Soy Sauce
Adds savory depth and balances the spice. Use low-sodium if you prefer less salt.
Garlic & Green Onions
Aromatic and flavorful, these give the rice a fragrant, fresh bite.
Eggs
Scrambled into the rice for extra richness and protein.
Vegetables (Optional)
Feel free to toss in peas, carrots, bell peppers, or anything you have on hand.
Butter (or Oil)
A little butter adds richness and helps crisp up the rice for the best texture.
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Instructions
This dish comes together in just a few simple steps—let’s make some magic happen:
Prepare Your Ingredients
Chop the garlic and green onions, whisk the eggs, and have your chili crisp, soy sauce, and rice ready to go.
Scramble the Eggs
Heat a wok or large pan over medium heat. Add a bit of butter or oil, then pour in the whisked eggs. Scramble them until just set, then remove and set aside.
Sauté the Aromatics
In the same pan, add a bit more oil and toss in the garlic and white parts of the green onions. Cook for 30 seconds until fragrant.
Add the Rice & Crisp It Up
Turn the heat to high and add the cold rice. Spread it out and let it sit for a minute or two so it gets crispy. Stir, then repeat for extra crunch.
Season & Add Chili Crisp
Drizzle in the soy sauce and mix well. Then, spoon in the chili crisp and toss until every grain is coated in spicy, garlicky goodness.
Toss in the Eggs & Green Onions
Return the scrambled eggs to the pan and add the green onion tops. Stir everything together.
Serve & Enjoy
Taste and adjust seasoning if needed. Serve hot and enjoy that perfect blend of crispy, spicy, and savory flavors!
How to Serve Chili Crisp Fried Rice
This fried rice is delicious on its own, but here are a few ways to make it even better:
- Top with a Fried Egg – The runny yolk makes it even richer.
- Serve with Grilled Protein – Pair it with chicken, shrimp, or tofu for a complete meal.
- Add Extra Crunch – Sprinkle toasted sesame seeds or crushed peanuts on top.
- Pair with a Side – A simple cucumber salad or miso soup makes a great accompaniment.
Additional Tips
Want to make your fried rice even better? Keep these tips in mind:
- Use Day-Old Rice – Fresh rice is too soft and will get mushy. If you don’t have leftover rice, spread fresh rice on a baking sheet and refrigerate for 30 minutes.
- Let it Crisp – Don’t stir too often—letting the rice sit undisturbed helps it get that golden, crispy texture.
- Adjust the Heat – Add more chili crisp if you love spice, or start with a small amount and build up.
- Use a Wok or Large Pan – A bigger surface area helps everything cook evenly.
FAQ Section
Q1: Can I use fresh rice instead of day-old rice?
A1: It’s best to use day-old rice, but if you only have fresh, spread it on a baking sheet and chill it for at least 30 minutes to dry it out.
Q2: How spicy is this dish?
A2: It depends on your chili crisp! Start with a small amount and add more to taste.
Q3: Can I add protein?
A3: Absolutely! Shrimp, chicken, tofu, or even bacon work great in this fried rice.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan for the best texture.
Q5: Can I freeze chili crisp fried rice?
A5: Yes! Let it cool completely, then freeze in a sealed bag for up to 2 months. Reheat in a pan with a little oil.
Q6: Can I make this in an air fryer?
A6: You can crisp up the cooked fried rice in an air fryer at 375°F (190°C) for 5-7 minutes.
Q7: Is chili crisp very oily?
A7: It does contain oil, but that’s part of its magic! If you want less oil, scoop mostly the crispy bits rather than the oil.
Q8: What if I don’t have chili crisp?
A8: You can mix chili flakes, garlic, and a little sesame oil for a similar flavor boost.
Q9: Can I use a different type of rice?
A9: Yes! Jasmine, basmati, or even brown rice work well. Just make sure it’s dry before cooking.
Q10: What’s the best way to reheat fried rice?
A10: Heat a pan with a little oil and stir-fry the rice for a few minutes until hot and crispy again.
Conclusion
This Chili Crisp Fried Rice is a total game-changer—crispy, spicy, and packed with flavor! Whether you’re making it as a quick meal or jazzing up your leftovers, it’s guaranteed to hit the spot. So grab that jar of chili crisp, fire up your pan, and get ready for your new favorite fried rice recipe!
Print
Chili Crisp Fried Rice
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Gluten Free
Description
This Chili Crisp Fried Rice is packed with bold flavors, featuring crispy bacon, tender chicken, and a spicy kick from chili crisp oil. Perfect for a quick, satisfying meal, this dish is a delicious fusion of heat and umami! Whether you’re craving healthy homemade recipes, quick dinner ideas, or healthy recipes easy, this fried rice is a must-try
Ingredients
- 3 strips bacon, cut into 1/2-inch slices
- 4 oz skinless boneless chicken breast or thighs, diced
- 1/2 cup onion, diced
- 1/2 cup carrot, diced or shredded
- 4 oz mushrooms, sliced
- 2 tablespoons garlic, chopped
- 1 tablespoon ginger, chopped
- 2 green onions, thinly sliced (divided into whites and greens)
- 2 eggs, lightly beaten
- 3 cups cooked rice
- 2 tablespoons soy sauce (gluten-free if needed)
- 1/2 tablespoon dark soy sauce (optional, gluten-free if needed)
- 1 tablespoon oyster sauce (gluten-free if needed)
- 2 teaspoons Shaoxing wine (or sake, cooking wine, or omit)
- 1 teaspoon brown sugar
- 2 tablespoons chili crisp oil
- 1 teaspoon red chili powder
- 1/2 cup peas
Instructions
- In a large skillet over medium-high heat, cook the bacon and chicken for 3-4 minutes, stirring occasionally.
- Add the onion, carrot, and mushrooms. Cook until tender, about 3-4 minutes.
- Stir in the garlic, ginger, and the whites of the green onions. Cook until fragrant, about 30 seconds.
- Push everything to the side of the pan, making space in the center. Pour in the eggs and scramble them for about 2 minutes. Mix them into the rest of the ingredients.
- Add the cooked rice along with soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, brown sugar, and chili crisp oil. Stir well and cook for 5 minutes.
- Stir in the chili powder, peas, and the greens of the green onions. Mix well and serve hot.
Notes
- For extra crunch, add toasted sesame seeds or chopped peanuts before serving.
- Adjust the spiciness by adding more or less chili crisp oil.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Try swapping chicken for shrimp or tofu for a different variation!
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 18 g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120 mg