Chili Crisp Egg Fried Rice (Print)

Fluffy eggs, day-old jasmine rice and chili crisp tossed with scallions for a quick, spicy main.

# Ingredients:

→ Rice

01 - 4 cups cooked jasmine rice, chilled (preferably day‑old)

→ Eggs

02 - 3 large eggs
03 - 1 tablespoon milk or water
04 - 1/4 teaspoon fine salt
05 - Freshly ground black pepper, to taste

→ Aromatics & Vegetables

06 - 4 scallions, thinly sliced, white and green parts separated
07 - 2 garlic cloves, minced
08 - 1/2 cup frozen peas (optional)

→ Sauces & Seasonings

09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce or vegetarian oyster sauce
11 - 1 teaspoon toasted sesame oil

→ Oil & Garnish

12 - 2 tablespoons neutral oil (canola or peanut)
13 - 3 tablespoons chili crisp, plus extra for serving
14 - Additional sliced scallions, for garnish
15 - Toasted sesame seeds, for garnish

# Directions:

01 - In a small bowl, whisk together eggs, 1 tablespoon milk or water, 1/4 teaspoon salt and a few grinds of black pepper until combined.
02 - Heat 1 tablespoon neutral oil in a large wok or nonstick skillet over medium‑high heat, pour in beaten eggs, gently scramble until just set but still tender, then remove eggs to a bowl and reserve.
03 - Add the remaining 1 tablespoon neutral oil to the same pan, add the white parts of the scallions and minced garlic and sauté for about 1 minute until fragrant but not browned.
04 - Increase heat to medium‑high, add chilled jasmine rice and use a spatula to break up clumps; stir‑fry for 2–3 minutes until rice is warmed through and separated.
05 - Drizzle soy sauce, oyster sauce and toasted sesame oil evenly over the rice, add frozen peas if using, and toss until sauces coat the grains uniformly.
06 - Return the scrambled eggs to the pan, add the green parts of the scallions and 3 tablespoons chili crisp, then stir continuously to distribute the chili oil and crisp bits evenly throughout.
07 - Taste and adjust seasoning with additional soy sauce or chili crisp as needed, stirring briefly to meld flavors.
08 - Serve immediately, garnished with extra chili crisp, sliced scallions and toasted sesame seeds.

# Expert Tips:

01 -
  • You get that wildly satisfying contrast: the chewy rice, crispy chili bits, and pockets of fluffy egg keep every bite exciting.
  • It turns whatever’s left in the fridge into a dinner that tastes like a treat—no one needs to know how easy it actually is.
02 -
  • I once made the mistake of using freshly cooked rice—what a sticky mess it became; day-old rice truly is non-negotiable.
  • Swapping in a smoky chili crisp instead of the usual brand made all the difference in depth, so don’t be afraid to experiment.
03 -
  • Never be shy with the wok—let it get hot enough that you hear the sizzle on contact.
  • A small splash of water over the rice can help steam apart stubborn clumps without making things soggy.
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