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To make Minute Chili Crisp Egg Fried Rice, you need a few key ingredients: - 2 cups cooked jasmine rice (preferably day-old) - 2 large eggs - 2 tablespoons chili crisp sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 small carrot, diced - 1/2 cup frozen peas - Salt and pepper to taste Day-old rice works best. It has a firmer texture, and it fries well. Fresh rice tends to be too sticky. The chili crisp sauce adds a spicy crunch that makes this dish special. Use good-quality soy sauce for extra flavor. Sesame oil gives the fried rice a nutty taste. For a pop of color and taste, consider these optional garnishes: - 2 green onions, sliced - Lime wedges Green onions add freshness. Lime wedges bring a zesty kick. You can drizzle extra chili crisp on top for more heat. I recommend using jasmine rice, but you can also try these: - Long-grain rice - Basmati rice - Brown rice Each type has its own taste and texture. Jasmine rice gives a fragrant aroma. Long-grain rice keeps grains separate. Brown rice offers a nutty flavor and is more nutritious. Choose what you like best! First, gather your ingredients. You will need: - 2 cups cooked jasmine rice (preferably day-old) - 2 large eggs - 2 tablespoons chili crisp sauce - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 small carrot, diced - 1/2 cup frozen peas - 2 green onions, sliced (for garnish) - Salt and pepper to taste Using day-old rice gives the best texture. Fresh rice can be too sticky. If you need to cook rice now, spread it out to cool quickly. Next, heat a teaspoon of sesame oil in a large skillet or wok over medium heat. Crack the eggs into the pan. Scramble them until just set. This step takes about a minute. Once cooked, remove the eggs from the pan and set them aside. In the same skillet, add the rest of the sesame oil. Toss in the chopped onion and minced garlic. Sauté for about 2 minutes until they smell nice. Then, add the diced carrots and frozen peas. Cook for another 2 to 3 minutes until the veggies soften. Now, add the cold rice to the skillet. Break up any clumps with a spatula. Stir-fry the rice for about 2 minutes. This step helps the rice get some color. Pour in the soy sauce and chili crisp sauce. Mix everything well to spread the flavors. Add the scrambled eggs back into the pan. Season with salt and pepper to taste. Remove the pan from heat and transfer the fried rice to serving plates. For a lovely touch, garnish with sliced green onions on top. You can drizzle some extra chili crisp sauce for more flavor. Serve with lime wedges on the side for a zesty kick! For fried rice, jasmine rice is best. It has a lovely aroma and soft texture. Day-old rice works best because it dries out. This helps the rice fry better and not clump. If you use fresh rice, let it cool first. Spread it on a tray to dry for a bit. Scrambled eggs add creaminess to the dish. Heat a bit of sesame oil in your pan. Crack the eggs in and stir gently. Cook until they are just set, not too dry. Remove them from the pan for now. This way, they stay soft and fluffy. Chili crisp adds a nice kick. Start with one tablespoon if you like mild heat. You can always add more later. Stir it well into the rice so it spreads evenly. If you want more spice, add a bit more at the end. Just remember to taste as you go! You can make this fried rice a full meal. Add veggies like bell peppers or broccoli for more color. You can also include proteins like chicken or shrimp. Tofu is a great choice for a veggie option. Just make sure to cook your add-ins before mixing them in. {{image_2}} You can make a tasty vegetarian version of this dish. Simply leave out the eggs. Instead, use tofu. Cut firm tofu into cubes and sauté until golden. Add it to the rice for protein. You can also add more veggies, like bell peppers or zucchini. This will give your fried rice more color and texture. For extra protein, try adding chicken or shrimp. If you choose chicken, use cooked, diced chicken breast. For shrimp, toss in peeled shrimp until they turn pink. To keep it vegetarian, stick with tofu. Each option brings its flavor and heartiness. Just remember to cook the protein first, then add it back in with the rice. While chili crisp is great, you can mix it up. Try hoisin sauce for sweetness or oyster sauce for umami. You can also use sriracha for more heat. These sauces can add different layers of flavor. Experiment to find what you like best. Each sauce can change the dish’s taste in a fun way. Leftover Minute Chili Crisp Egg Fried Rice is easy to store. First, let the rice cool to room temperature. Then, transfer it to an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Reheating fried rice can be tricky. To keep it fluffy, add a splash of water before microwaving. Cover the dish with a damp paper towel. This traps steam and helps the rice stay moist. Heat in short bursts, stirring often. If you use a skillet, add a little oil and stir-fry over medium heat. This brings back the crispy texture. You can freeze leftover fried rice, too. Portion it into freezer-safe bags or containers. Be sure to remove as much air as possible. Label the bags with the date. Frozen fried rice can last for up to three months. When you are ready to eat it, thaw it in the fridge overnight before reheating. You can use fresh rice, but it may not fry well. Day-old rice dries out a bit. This helps it hold its shape and texture. Fresh rice can be too soft and sticky. If you must use fresh rice, spread it out on a tray to cool. Let it sit for at least 30 minutes. Chili crisp is a spicy oil made with chili peppers and crunchy bits. It has a rich flavor with textures from garlic, onions, and spices. Regular chili sauce is smooth and often less complex. Chili crisp adds heat along with a crunch that makes dishes pop. It’s great for adding depth to fried rice. To reduce the spice, cut back on chili crisp sauce. You can also add more rice to balance the heat. Another option is to use a milder sauce, like sweet soy sauce. Adding extra veggies, such as carrots or peas, can also help tone down the spice. Yes, you can prep it in advance. Cook the rice and store it in the fridge. You can also chop the veggies ahead of time. When ready to eat, quickly stir-fry everything together. This keeps the flavors fresh and bright. Fried rice pairs well with many side dishes. You can serve it with spring rolls for crunch. A simple cucumber salad adds freshness. You might also enjoy it with grilled chicken or steamed dumplings. These sides complement the flavors of the fried rice nicely. In this post, I shared how to make Minute Chili Crisp Egg Fried Rice. We covered key ingredients, cooking steps, and tips for spice and texture. I included simple variations and storage advice. This dish is quick, tasty, and easy to customize. You can enjoy it as a meal or a side. I hope you try it and have fun in your kitchen!

Minute Chili Crisp Egg Fried Rice

Elevate your meal with this delicious Minute Chili Crisp Egg Fried Rice recipe! Perfect for using up day-old jasmine rice, this dish comes together in just 20 minutes. With scrambled eggs, crisp veggies, and a spicy kick from chili crisp sauce, it’s sure to become a favorite. Discover step-by-step instructions and serve it up for a quick and satisfying dinner. Click to explore the recipe and get cooking today!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

2 large eggs

2 tablespoons chili crisp sauce

1 tablespoon soy sauce

1 tablespoon sesame oil

1 small onion, finely chopped

2 cloves garlic, minced

1 small carrot, diced

1/2 cup frozen peas

2 green onions, sliced (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Ingredients: If you haven't already, cook the jasmine rice and let it cool, ideally keeping it overnight in the refrigerator to dry out slightly. This helps give better texture when frying.

    Scramble the Eggs: In a large skillet or wok, heat a teaspoon of sesame oil over medium heat. Crack the eggs into the pan and scramble until just set. Remove the eggs from the pan and set aside.

      Sauté Vegetables: In the same skillet, add the remaining sesame oil. Toss in the chopped onion and garlic, and sauté for about 2 minutes or until they're fragrant. Add the diced carrots and frozen peas; cook for another 2-3 minutes until the vegetables are tender.

        Combine the Ingredients: Add the cold rice to the skillet, breaking up any clumps. Stir-fry for about 2 minutes, allowing the rice to fry and gain some color.

          Flavor It Up: Pour in the soy sauce and chili crisp sauce, stirring to evenly distribute the flavors. Add the scrambled eggs back into the pan, mixing everything together. Season with salt and pepper to taste.

            Serve: Remove from heat, transfer to serving plates, and garnish with sliced green onions on top.

              - Prep Time: 10 mins | Total Time: 20 mins | Servings: 2

                Presentation Tips: Serve the fried rice in a shallow bowl or plate, and drizzle a little extra chili crisp sauce on top for added flavor and visual appeal. You can also serve with lime wedges on the side for a zesty kick.