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- 2 cups cooked jasmine rice - 3 large eggs - 4 tablespoons chili crisp - 1 cup assorted vegetables (carrots, peas, bell peppers) - 2 green onions, sliced - Fresh cilantro for garnish - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste In this dish, I focus on using simple, fresh ingredients. The cooked jasmine rice gives a nice texture. You want to use day-old rice if possible. It makes the fried rice less sticky. Eggs add a rich flavor and protein. Scramble them softly for the best taste. The chili crisp brings a burst of heat and crunch. You can buy it at the store or make your own. For the vegetables, I like to use a mix. Carrots, peas, and bell peppers work well. They add color and nutrients. Green onions give a fresh bite, while cilantro adds a nice touch on top. Seasoning is key for flavor. Soy sauce adds saltiness, and sesame oil adds depth. Adjust salt and pepper to your taste. This mix of ingredients makes the dish simple yet tasty. Using day-old rice is key for this dish. The grains stay separate and firm. Fresh rice can be sticky, which makes cooking harder. If you only have fresh rice, spread it out on a tray. Let it cool for about 15 minutes. This helps it dry out a bit. To make soft scrambled eggs, heat 1 tablespoon of sesame oil in a large pan. Crack the eggs into the pan and stir them continuously. This keeps the texture creamy and soft. Remove them from the pan when they are still slightly runny. They will continue to cook after you take them out. Use medium-high heat to sauté your veggies. Add another tablespoon of sesame oil to the pan. Toss in your assorted vegetables. Stir-fry them for about 3 to 4 minutes. You want them to be tender but still crisp. Use a mix of carrots, peas, and bell peppers for fun color and flavor. To make your own chili crisp, start with oil. Heat it in a pan. Add garlic, onions, and dried chili flakes. Cook until fragrant. This mix adds a great kick. You can also use store-bought versions for ease. If you want to skip soy sauce, try coconut aminos. It has a similar taste but is soy-free. For sesame oil, use olive oil for a lighter flavor. It works well and keeps it simple. High heat is key when stir-frying. It helps to keep the rice from getting mushy. A hot pan gives you that nice, crispy texture. Use a wok if you have one. It allows for better heat distribution. When cooking, use a wooden spatula or turner. This helps prevent sticking and gives you better control. Always keep everything moving in the pan for even cooking. Plating your dish can make it more exciting. Use a deep bowl for a cozy look. Add a sprinkle of green onions on top for color. Fresh cilantro adds a nice touch too. For side dishes, serve with a light salad. A cucumber salad pairs well. If you like drinks, try iced tea or lemonade. They balance the warmth of the fried rice perfectly. {{image_2}} You can switch up the protein in Minute Chili Crisp Egg Fried Rice. Chicken, shrimp, or tofu work well. - Chicken: Use about 1 cup of diced chicken. Cook it first in the pan until golden. - Shrimp: Add 1 cup of peeled shrimp. They cook fast, so just stir-fry for 2-3 minutes. - Tofu: For a vegan choice, use 1 cup of firm tofu. Cube it and fry until crispy. Cooking times will vary by protein. Chicken needs about 7-10 minutes. Shrimp cooks in 2-3 minutes, while tofu takes about 5-7 minutes. Adjust your cooking times to keep everything tender and tasty. If you want to make this dish vegetarian or vegan, it's easy. You can replace eggs with tofu scramble. - Tofu Scramble: Use 1 cup of crumbled firm tofu. Cook it like eggs, adding spices like turmeric for color. - Vegan Chili Crisp: Some brands contain shrimp. Look for plant-based versions for a vegan option. These swaps keep the dish delicious while meeting your dietary needs. You can adjust the spice level in your Minute Chili Crisp Egg Fried Rice. If you love heat, keep the chili crisp as is. - To tone down heat: Reduce the chili crisp to 2 tablespoons. You can also add more vegetables for balance. - Milder Ingredients: Use sweet soy sauce instead of regular soy sauce. This adds sweetness without heat. These changes let you enjoy this dish at your preferred spice level. Feel free to experiment! To keep your Minute Chili Crisp Egg Fried Rice fresh, place it in an airtight container. Let it cool for about 30 minutes before sealing. Store it in the fridge for up to three days. This keeps the flavors intact and prevents spoilage. Using glass containers helps you see what’s inside. They also do not absorb odors. When you're ready to enjoy your leftovers, heat them gently. You can use a skillet or a microwave. If using a skillet, add a splash of water or oil. This helps keep the rice moist. Stir it often to avoid burning. For the microwave, cover the bowl with a lid or a damp paper towel. Heat in short bursts, stirring in between, until warmed through. This method keeps the texture nice and fluffy. If you want to save your fried rice for later, freezing is a great option. First, spread the rice on a baking sheet in a thin layer. This helps it freeze evenly. After a few hours, transfer it to a freezer bag. Make sure to remove as much air as possible before sealing. For best taste, use it within three months. To cook, thaw it overnight in the fridge. Then, heat it in a skillet with a splash of oil. This will revive the flavor and texture. You can use fresh rice, but day-old rice is best. Day-old rice is drier and less sticky. This helps the rice fry better. Fresh rice can clump and make your dish soggy. If you have fresh rice, cool it on a tray to dry it out a bit. Chili crisp is a spicy oil with crunchy bits. It adds flavor and texture to dishes. You can find it at Asian markets or online. Popular brands include Lao Gan Ma and Fly By Jing. You can also make your own at home with chili flakes, garlic, and oil. To make this meal fast, prep your ingredients first. Use day-old rice and have it ready. Scramble the eggs quickly in a hot pan. Stir-fry the veggies until just soft. Combine everything in the pan and stir-fry for a few minutes. This will keep your meal quick and tasty! In this blog post, we explored how to make delicious egg fried rice. We covered main ingredients like cooked jasmine rice, eggs, and chili crisp. You learned how to prep your rice, scramble the eggs, and sauté vegetables for the best flavor. Remember, you can customize this dish with different proteins or spice levels. Store leftovers properly and try reheating for the best taste. Use these tips to make your meal exciting and enjoyable every time. Happy cooking!

Minute Chili Crisp Egg Fried Rice

Savor the delightful flavors of Minute Chili Crisp Egg Fried Rice, a quick and satisfying meal ready in just 20 minutes! Using day-old jasmine rice, scrambled eggs, and a burst of veggies, this recipe is perfect for busy weeknights. Add a kick with chili crisp for an unforgettable taste! Explore this easy-to-follow recipe and bring delicious home-cooked flavor to your table—click through now to discover the full details!
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Ingredients
  

2 cups cooked jasmine rice (preferably day-old)

3 large eggs

4 tablespoons chili crisp (store-bought or homemade)

1 cup assorted vegetables (carrots, peas, bell peppers, diced)

2 green onions, sliced

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and pepper to taste

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the rice: If you’re using freshly cooked rice, spread it out on a tray to cool and dry slightly. Day-old rice works best as it’s less sticky.

    Scramble the eggs: In a large pan or wok, heat 1 tablespoon of sesame oil over medium heat. Crack the eggs into the pan, stirring continuously until softly scrambled. Remove from the pan and set aside.

      Sauté the vegetables: In the same pan, add another tablespoon of sesame oil. Add the assorted vegetables and stir-fry for about 3-4 minutes until softened.

        Combine rice and eggs: Add the cooled rice to the pan with vegetables. Stir well to combine. Add the scrambled eggs back into the mixture.

          Season: Drizzle the soy sauce and chili crisp over the rice mixture. Stir-fry everything together for an additional 3-5 minutes until heated through. Taste and season with salt and pepper as desired.

            Finish and serve: Toss in the sliced green onions just before serving for freshness. Garnish with cilantro if desired. Serve hot.

              Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4