Description
Sizzling woks and bold flavors collide in this chili crisp fried rice, a delectable fusion of Asian-inspired comfort. Spicy, crispy, and utterly irresistible, you’ll crave this quick and easy dish that brings restaurant-quality excitement to your home kitchen.
Ingredients
Scale
Protein:
- 4 ounces (112 grams) skinless boneless chicken breast or thighs, diced
- 3 strips bacon, cut into 1/2-inch slices
- 2 eggs, lightly beaten
Vegetables and Aromatics:
- 3 cups cooked rice
- 1/2 cup onion, diced
- 1/2 cup carrot, diced or shredded
- 4 ounces (112 grams) mushrooms, sliced
- 2 tablespoons garlic, chopped
- 1 tablespoon ginger, chopped
- 2 green onions, thinly sliced (divided into whites and greens)
- 1/2 cup peas
Sauces and Seasonings:
- 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
- Heat a spacious skillet over medium-high temperature, rendering crispy bacon while simultaneously cooking diced chicken until golden and nearly cooked through.
- Incorporate chopped onions, julienned carrots, and sliced mushrooms into the skillet, sautéing until vegetables soften and release their aromatic essence.
- Introduce minced garlic, freshly grated ginger, and finely chopped white portions of green onions, allowing the ingredients to bloom and release their intense fragrance.
- Create a clearing in the skillet’s center, crack eggs directly into the space, and gently scramble until just set, then thoroughly integrate with the existing mixture.
- Fold in previously prepared rice, drizzling soy sauce varieties, oyster sauce, Shaoxing wine, and a touch of brown sugar, allowing each grain to become glossy and infused with complex flavors.
- Sprinkle chili powder across the surface, add vibrant green peas, and garnish with the verdant green onion tops, ensuring even distribution of ingredients.
- Allow the rice to develop a delicate crispy bottom, then transfer immediately to serving dishes while piping hot, maximizing the dish’s textural integrity and flavor profile.
Notes
- Maximize flavor by using day-old rice, which prevents the dish from becoming mushy and helps each grain crisp up beautifully.
- Customize protein options by swapping chicken with tofu, shrimp, or beef to match dietary preferences or pantry availability.
- Control spice levels by adjusting chili crisp and chili powder quantities, allowing everyone from heat-seekers to mild-lovers to enjoy the dish.
- Elevate texture by ensuring high heat when frying rice, creating those coveted golden-brown crispy edges that add delightful crunch and depth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 180 mg