Chili Crisp Egg Fried Rice (Printable)

Spicy chili crisp laces fluffy egg and jasmine rice with scallions, soy, and sesame for a quick, craveable meal.

# What You'll Need:

→ Rice

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

→ 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 cloves garlic, 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), divided
13 - 3 tablespoons chili crisp, plus extra for serving
14 - Additional sliced scallions and toasted sesame seeds, for garnish

# How To Make It:

01 - In a small bowl, whisk together the eggs, milk or water, 1/4 teaspoon salt, and a few grinds of black pepper until blended.
02 - Heat 1 tablespoon of the neutral oil in a large wok or nonstick skillet over medium-high heat. Pour in the beaten eggs and gently scramble until just set but still tender; transfer to a plate and set aside.
03 - Add the remaining 1 tablespoon oil to the pan. Add the white parts of the scallions and the minced garlic and sauté for about 1 minute, until fragrant and translucent.
04 - Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes, ensuring the grains are heated through and separated.
05 - Drizzle in the soy sauce, oyster sauce, and toasted sesame oil. Add the frozen peas if using and toss thoroughly so the rice is evenly seasoned.
06 - Return the scrambled eggs to the pan, add the green parts of the scallions and 3 tablespoons of chili crisp. Stir-fry briefly to distribute the chili oil and crisped bits evenly throughout the rice.
07 - Taste and adjust seasoning as needed, adding more soy sauce, chili crisp, or black pepper to suit preference.
08 - Serve the fried rice hot, garnished with additional chili crisp, sliced scallions, and a sprinkle of toasted sesame seeds.

# Expert Tips:

01 -
  • The crispy chili bits are like a secret ingredient that makes every bite explode with flavor and heat.
  • Fluffy eggs, sweet scallions, and chewy rice tie everything together for the kind of comfort food you crave after a long day.
02 -
  • Once I tried using freshly cooked rice and ended up with a mushy mess—always chill the rice in advance!
  • Layering the chili crisp at the end (not the start) keeps the crispy bits crackling instead of soggy.
03 -
  • If your rice is clumpy after chilling, break it up with wet hands before it hits the pan.
  • A spoonful of butter stirred in at the end adds unexpected richness and makes everything glossy.
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