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- 2 cups cooked jasmine rice - 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 - Salt and pepper to taste You can swap jasmine rice for basmati rice. Both have great texture. If you want a different flavor, use brown rice. Instead of chili crisp sauce, try sriracha or garlic chili sauce. For a vegan option, use tofu instead of eggs. You can also skip the soy sauce and use tamari for a gluten-free choice. Day-old jasmine rice is best for fried rice. It gets dry, which helps it fry well. Basmati rice works nicely too, offering a slightly nutty taste. Avoid sticky rice, as it clumps together. The goal is to have individual grains that fry up nicely. Start by cooking 2 cups of jasmine rice. Day-old rice works best because it feels firmer. Spread the rice on a baking sheet and let it cool. For the best texture, refrigerate the rice overnight. This step helps dry it out slightly, making it perfect for frying. In a large skillet, heat 1 teaspoon of sesame oil over medium heat. Crack in 2 large eggs and scramble gently. Cook the eggs until they are just set, about 1-2 minutes. Remove the eggs and place them in a bowl. Set them aside for later. In the same skillet, add 1 tablespoon of sesame oil and heat it. Once hot, toss in 1 small onion, finely chopped, and 2 minced garlic cloves. Sauté for about 2 minutes until they are soft and fragrant. Next, add 1 small diced carrot and 1/2 cup of frozen peas. Cook this mixture for another 2-3 minutes until the vegetables look bright and tender. Now, increase the heat and add the cold rice to the skillet. Use a spatula to break apart any rice clumps. Stir-fry the rice for about 2 minutes. This gives the rice a nice color and slight toast. Pour in 1 tablespoon of soy sauce and 2 tablespoons of chili crisp sauce. Mix well to coat the rice evenly. Add the scrambled eggs back into the pan, stirring gently. Taste and season with salt and pepper as needed. When the rice is ready, remove the pan from heat. Serve the fried rice in shallow bowls or plates. For a tasty finish, sprinkle sliced green onions on top. You can add a drizzle of extra chili crisp sauce for more flavor. Lime wedges on the side add a refreshing touch! To get the best texture, use day-old jasmine rice. Fresh rice is too soft and sticky. Spread cooked rice on a baking sheet to cool it. This helps dry it out a bit. The dryer the rice, the better it fries. When you heat the rice in the pan, break up any clumps gently. This helps each grain fry evenly and get a nice color. Chili crisp sauce is key for flavor and heat. You can add more or less depending on your taste. If you want a milder dish, start with one tablespoon. Add more chili crisp sauce later if you like it spicier. You can also mix in fresh chili or hot sauce for extra heat. Taste as you go to find your perfect spice level. Using the right tools makes cooking easier. A large skillet or wok works best for frying rice. A spatula helps mix ingredients without breaking the rice. A good knife and cutting board are also essential for chopping vegetables. If you have a rice cooker, it can make perfect rice every time. A storage container is useful for keeping leftover fried rice fresh. {{image_4}} You can make this dish without eggs. Just skip the eggs and add more veggies. Use tofu for protein. Tofu adds a nice texture and absorbs flavors well. You can also use chickpeas for extra protein. They are hearty and filling, too. If you want more protein, try adding chicken or shrimp. Cook the protein first and set it aside. Then add it back when you mix in the rice. Ground turkey is another great option. It cooks fast and blends well with the flavors. Using seasonal vegetables makes this dish even better. In the spring, add asparagus or snap peas. In the fall, try diced squash or sweet potatoes. These veggies add color and taste. You can mix and match based on what you like or what you have at home. To keep your fried rice fresh, store it in an airtight container. Let it cool to room temperature before sealing it. This helps prevent moisture buildup, which can make the rice soggy. Label the container with the date so you know when to use it. For the best taste, reheat fried rice in a pan over medium heat. Add a splash of water or a bit of oil to keep it moist. Stir regularly to heat evenly. You can also use a microwave but cover it with a damp paper towel to retain moisture. Fried rice can last up to four days in the fridge. Make sure to eat it within this time frame for safety and quality. If you notice any off smells or changes in texture, it’s best to discard it. You can use fresh rice, but it may not fry well. Day-old rice has less moisture. This helps it fry up crisp and fluffy. If you use fresh rice, cool it first to reduce moisture. Chili crisp is a spicy condiment made from chili oil, crispy garlic, and onions. You can find it in Asian markets or online. Look for brands like Lao Gan Ma for a popular option. To make chili crisp, heat oil and add chopped garlic, onions, and spices. Cook until golden. Stir in chili flakes and let it cool. Store it in a jar, and use it in many dishes. Yes, this recipe is great for meal prep. It keeps well in the fridge for a few days. Just reheat it in a pan or microwave. You can double the batch for easy lunches. Chili crisp egg fried rice goes well with stir-fried vegetables or grilled meats. You can also serve it with dumplings or a simple salad. The chili crisp adds a nice kick to any meal. This blog post covered all the key steps to make great fried rice. We talked about ingredients, cooking techniques, and tips for the best texture. You can even customize it with different proteins and veggies. Don't forget how to store and reheat your leftovers for great taste. Experiment with spice levels to find what you like best. With these ideas, you can make fried rice that is fun and tasty every time. Enjoy your cooking!

Minute Chili Crisp Egg Fried Rice

Satisfy your cravings with this delicious Minute Chili Crisp Egg Fried Rice recipe! Made with day-old jasmine rice, scrambled eggs, vibrant veggies, and a kick of chili crisp sauce, it’s easy to whip up in just 20 minutes. Perfect for a quick lunch or dinner, this dish is bursting with flavor and texture. Click through to explore the full recipe and bring a taste of comfort to your table tonight!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old for optimal texture)

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 prepared the jasmine rice yet, cook it according to the package instructions. Once cooked, spread it out on a baking sheet and let it cool. For the best results, refrigerate the rice overnight; this helps to dry it out slightly, which enhances its frying texture.

    Scramble the Eggs: In a large skillet or wok, heat 1 teaspoon of sesame oil over medium heat. Crack the eggs into the pan and scramble them gently. Cook until they are just set and still soft, about 1-2 minutes. Remove the scrambled eggs from the pan and set them aside in a bowl.

      Sauté Vegetables: In the same skillet, add the remaining tablespoon of sesame oil. Once hot, add the chopped onion and minced garlic, sautéing for about 2 minutes or until they become fragrant and translucent. Then, add the diced carrots and frozen peas to the pan, cooking for an additional 2-3 minutes until the vegetables are tender and vibrant.

        Combine the Ingredients: Increase the heat slightly and add the cold rice to the skillet. Gently break apart any clumps of rice with a spatula. Stir-fry the rice for about 2 minutes, allowing it to slightly toast and pick up color.

          Flavor It Up: Pour the soy sauce and chili crisp sauce over the rice mixture, stirring well to ensure even distribution of flavors. Fold the scrambled eggs back into the skillet, mixing everything gently but thoroughly. Taste and season with salt and pepper as desired.

            Serve: Remove the pan from heat and transfer the fried rice to serving plates. Garnish with sliced green onions on top for a fresh finish.

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

                Presentation Tips: Serve the fried rice in shallow bowls or plates, adding a drizzle of extra chili crisp sauce on top for an enticing finish. Consider placing lime wedges on the side for a refreshing citrus twist that complements the dish beautifully.