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Chili Crisp Fried Rice Recipe

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4.3 from 50 reviews

Chili Crisp Fried Rice is a flavorful and vibrant stir-fry dish combining tender chicken, fresh vegetables, and the signature spicy crunch of chili crisp oil. Perfect for a quick and satisfying meal, this recipe balances savory, sweet, and spicy notes with a hint of aromatic garlic and ginger.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Protein

  • 4 ounces skinless boneless chicken breasts or thighs, cut into small pieces
  • 2 eggs, lightly mixed

Vegetables & Aromatics

  • 1/2 cup onion, diced
  • 1/2 cup carrot, diced or shredded
  • 4 ounces mushrooms, sliced
  • 2 tablespoons garlic, chopped
  • 1 tablespoon ginger, chopped
  • 2 green onions, thinly sliced and divided (lights and greens)
  • 1/2 cup peas

Sauces & Seasonings

  • 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

Instructions

  1. Prepare the Ingredients: Cut the chicken into small bite-sized pieces. Dice the onion and carrot, slice the mushrooms, chop the garlic and ginger, and thinly slice the green onions, separating the white and green parts. Lightly beat the eggs in a small bowl.
  2. Cook the Chicken: Heat a wok or large skillet over medium-high heat and add a bit of oil. Add the chicken pieces and stir-fry until they are cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the pan and set aside.
  3. Sauté Aromatics and Vegetables: In the same pan, add garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Then add the onions, carrots, mushrooms, and peas. Cook for 3-4 minutes until the vegetables begin to soften.
  4. Scramble the Eggs: Push the vegetables to the side of the pan. Pour the beaten eggs into the empty side and scramble them gently until just set. Mix the eggs with the vegetables afterward.
  5. Add the Rice and Sauces: Add the cooked rice to the pan, breaking up any clumps. Return the cooked chicken to the pan. Stir in the soy sauce, dark soy sauce (if using), oyster sauce, Shaoxing wine, brown sugar, chili crisp oil, and red chili powder. Stir-fry everything together for another 3-4 minutes to heat through and combine the flavors thoroughly.
  6. Finish with Green Onions: Stir in the green parts of the sliced green onions just before serving for a fresh, vibrant finish. Adjust seasoning if necessary, then remove from heat and serve immediately.

Notes

  • For a vegetarian version, omit chicken and oyster sauce and replace with tofu and a vegetarian stir-fry sauce.
  • Use day-old rice for best texture; freshly cooked rice can be too soft and sticky.
  • Adjust chili crisp oil and red chili powder to taste, depending on your spice preference.
  • Gluten-free soy sauce and oyster sauce are available for gluten-sensitive diets.
  • If you don’t have Shaoxing wine, substitute with sake or cooking sherry, or omit entirely.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/chili-crisp-fried-rice-recipe/