Name: Chili Crisp Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
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

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

Units Scale

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

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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