More-ish Chili Crisp Fried Rice
A spicy, savory, and satisfying meal you can whip up in minutes. Our More-ish Sauce Chili Crisp takes this classic fried rice to a whole new level—with crispy bits, bold umami, and just the right amount of heat.
Ingredients (Serves 2):
• 2 cups cooked rice (preferably day-old, cold)
• 2 tablespoons More-ish Sauce Chili Crisp (adjust to taste)
• 2 tablespoons soy sauce
• 2 eggs, beaten
• ½ cup frozen peas (no need to thaw)
• ½ small onion, diced
• 1 tablespoon oil (neutral, like avocado oil or for more heat add the oil from the chili crisp)
• Optional: ½ cup cooked meat of choice (chicken, pork, shrimp, or tofu)
• Optional garnish: chopped scallions, sesame seeds
Instructions:
1. Prep the rice: Break up any clumps in the cold rice with your hands or a fork so it’s loose and easy to fry.
2. Cook the eggs: Heat half the oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until just set. Remove from the pan and set aside.
3. Sauté the onions: Add the remaining oil to the same pan. Sauté the diced onions over medium heat for 2–3 minutes until soft and lightly golden.
4. Add the peas: Stir in the frozen peas and cook for another 1–2 minutes until heated through.
5. Fry the rice: Add the rice and stir-fry for 2–3 minutes, pressing down and flipping so it heats evenly and starts to get crispy.
6. Flavor it up: Add the scrambled eggs back in, pour in the soy sauce, and stir in More-ish Sauce Chili Crisp. Mix well so every grain is coated in flavor.
7. Optional meat: If using cooked meat or tofu, add it in now and stir until warmed through.
8. Garnish & serve: Top with chopped scallions or sesame seeds if desired, and enjoy hot!
🌶️ Pro tip: Craving extra crispy bits? Let the rice sit in the pan undisturbed for 30 seconds at a time before stirring.
