Fried rice is one of the easiest ways to turn cold rice, eggs, and a few vegetables into dinner. Prepared chile crisp brings garlic, shallots, mushrooms, spices, heat, and crunch, so the rest of the ingredient list can stay simple.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
Ingredients
For the chile crisp
- 4 tablespoons Shawhan Farms Global Inspirations Szechuan Chile Crisp Starter
- 3 tablespoons neutral oil
For the fried rice
- 4 cups cold cooked long grain rice
- 2 large eggs, lightly beaten
- 2 teaspoons neutral oil, plus more only if needed
- 2 cups frozen peas and carrots, thawed and thoroughly drained
- 3 scallions, thinly sliced, white and green parts separated
- 2 tablespoons soy sauce, plus more to taste
- 2 to 3 tablespoons prepared Szechuan chile crisp
- 1 teaspoon toasted sesame oil, optional
Prepare the Chile Crisp
- Heat 3 tablespoons neutral oil to 375°F, then remove the pan from the heat.
- Stir in our Szechuan chile crisp starter and let it stand for 15 minutes, or until cool. Stir again before using.
Starting with a dry mix gives you more control over the finished texture than a ready-made jar. Keep the 4:3 starter-to-oil ratio for plenty of crisp texture, or add a little more oil when you want a looser drizzle. You can also begin with a modest spoonful in the fried rice, then add more at the table for anyone who wants extra heat and Szechuan peppercorn tingle.
Our starter combines Szechuan peppercorns, star anise, garlic, shallots, shiitake mushrooms, chia seeds, and spices, giving the finished crisp layers of flavor and plenty of texture.
Make the Fried Rice
- Place the frozen peas and carrots in a strainer and rinse briefly under cold water to thaw. Drain well, then pat them dry. Break up any clumps in the cold rice and have the remaining ingredients ready before heating the skillet.
- Heat a large skillet or wok over medium high heat. Add the eggs and cook, stirring gently, until just set. Transfer them to a plate.
- Add 2 teaspoons neutral oil to the skillet. Add the drained vegetables and the white parts of the scallions, then cook for 2 to 3 minutes, until hot and any remaining moisture has evaporated.
- Add the rice and spread it across the skillet. Let it cook undisturbed for about 1 minute, then stir and continue cooking for 3 to 4 minutes, until the rice is hot and lightly browned in places. Add a little more oil only if the rice begins to stick.
- Drizzle the soy sauce around the edge of the skillet, then stir in 2 tablespoons prepared Szechuan chile crisp. Return the eggs to the skillet and toss until evenly combined.
- Taste and add more soy sauce or another spoonful of prepared chile crisp as needed. Finish with the green scallion tops and toasted sesame oil, if using.
Tips and Variations
Cold rice gives fried rice a better texture. Rice cooked the day before is ideal because it has had time to dry slightly. To use freshly cooked rice, spread it on a sheet pan and refrigerate until thoroughly chilled.
Frozen or canned vegetables both work. Frozen peas and carrots are affordable and require no chopping, but thawing and drying them first keeps the skillet hot and prevents excess moisture. Rinsed and well-drained canned peas, carrots, corn, or mixed vegetables are another budget-friendly option; add them only long enough to heat through.
Add cooked protein for a heartier meal. Stir in diced chicken, pork, shrimp, or tofu after the vegetables are hot, giving it just enough time to warm through.
Add the chile crisp near the end. Stirring it in after the rice has browned keeps the garlic, shallots, mushrooms, and spices from spending too long over high heat and preserves more of the crisp texture.
Keep the heat adjustable. Start with 2 tablespoons prepared Szechuan chile crisp in the skillet, then offer more at the table so everyone can choose the amount of heat and tingle they prefer.
Store the extra chile crisp. Transfer the remaining prepared crisp to a clean, covered jar and refrigerate it. Stir before spooning it over eggs, noodles, dumplings, roasted vegetables, rice bowls, grilled meats, sandwiches, or quick dipping sauces.
Cold rice, well-drained vegetables, and eggs keep this dinner affordable and uncomplicated, while the chile crisp gives it enough flavor to make another batch worth planning.
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