Chili Crisp Fried Rice
Chili Crisp Fried Rice
Ingredients
- 4 cups cooked rice, day-old, cold
- 2 tablespoons vegetable oil
- 3 tablespoons Marion's Kitchen Garlic Chili Crisp, plus more for serving
- 2 tablespoons soy sauce
- 1/2 cup green onions, chopped
- 4 large eggs, fried, for topping (optional)
Instructions
- 1
Heat a large wok or a heavy-bottomed skillet over high heat until smoking lightly. Add 1 tablespoon of vegetable oil to the wok, swirling to coat the bottom.
⏱️ 1 min
- 2
Add the cold, day-old rice to the hot wok. Break up any clumps with your spatula. Allow the rice to cook undisturbed for 1-2 minutes to develop some crispy edges.
⏱️ 2 min
- 3
Add 2 tablespoons of Marion's Kitchen Garlic Chili Crisp and the soy sauce to the rice. Stir-fry vigorously, tossing and folding the rice with a spatula to ensure all ingredients are evenly distributed and the rice is heated through, about 3-4 minutes.
⏱️ 4 min
- 4
Add the chopped green onions to the fried rice. Continue to stir-fry for another 1 minute until the green onions are slightly softened but still retain some crunch.
⏱️ 1 min
- 5
If adding a fried egg, heat the remaining 1 tablespoon of vegetable oil in a separate small non-stick pan over medium-high heat. Crack the eggs into the pan and fry them to your desired doneness (runny yolk is recommended for fried rice).
⏱️ 2 min
- 6
Divide the fried rice among serving plates. Top each serving with a freshly fried egg, if using. Drizzle an additional 1 tablespoon of Marion's Kitchen Garlic Chili Crisp over each serving before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Crisp Fried Rice
- 4 cups cooked rice, day-old, cold
- 2 tablespoons vegetable oil
- 3 tablespoons Marion's Kitchen Garlic Chili Crisp, plus more for serving
- 2 tablespoons soy sauce
- 1/2 cup green onions, chopped
- 4 large eggs, fried, for topping (optional)
Instructions
- 1
Heat a large wok or a heavy-bottomed skillet over high heat until smoking lightly. Add 1 tablespoon of vegetable oil to the wok, swirling to coat the bottom.
⏱️ 1 min - 2
Add the cold, day-old rice to the hot wok. Break up any clumps with your spatula. Allow the rice to cook undisturbed for 1-2 minutes to develop some crispy edges.
⏱️ 2 min - 3
Add 2 tablespoons of Marion's Kitchen Garlic Chili Crisp and the soy sauce to the rice. Stir-fry vigorously, tossing and folding the rice with a spatula to ensure all ingredients are evenly distributed and the rice is heated through, about 3-4 minutes.
⏱️ 4 min - 4
Add the chopped green onions to the fried rice. Continue to stir-fry for another 1 minute until the green onions are slightly softened but still retain some crunch.
⏱️ 1 min - 5
If adding a fried egg, heat the remaining 1 tablespoon of vegetable oil in a separate small non-stick pan over medium-high heat. Crack the eggs into the pan and fry them to your desired doneness (runny yolk is recommended for fried rice).
⏱️ 2 min - 6
Divide the fried rice among serving plates. Top each serving with a freshly fried egg, if using. Drizzle an additional 1 tablespoon of Marion's Kitchen Garlic Chili Crisp over each serving before serving immediately.
⏱️ 1 min