Chili Crisp Egg Fried Rice (Printable)

Day-old jasmine rice stir-fried with fluffy eggs, chili crisp, scallions, soy and sesame, a quick, spicy comfort main.

# What You Need:

→ Rice

01 - 4 cups cooked jasmine rice, preferably day-old and 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 - Sliced scallions and toasted sesame seeds, for garnish

# How to Make It:

01 - In a small bowl, whisk the eggs with the tablespoon of 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 egg mixture and gently scramble until just set but still moist; transfer the eggs to a plate and reserve.
03 - Add the remaining 1 tablespoon oil to the same pan. Add the white parts of the scallions and the minced garlic and sauté for about 1 minute until fragrant, taking care not to brown the garlic.
04 - Increase heat to high, add the chilled jasmine rice and break up any clumps with a spatula. Stir-fry the rice for 2 to 3 minutes until heated through and grains separate.
05 - Drizzle the soy sauce, oyster sauce and toasted sesame oil over the rice. Add the frozen peas if using and toss to combine, allowing the sauces to coat the rice evenly.
06 - Return the scrambled eggs to the pan along with the green parts of the scallions. Spoon in 3 tablespoons of chili crisp and gently fold everything together so the chili oil and crisp bits are distributed.
07 - Taste and adjust seasoning with additional soy sauce, salt or chili crisp as needed to achieve the desired saltiness and heat.
08 - Divide among bowls and finish with extra chili crisp, sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The spicy, crunchy chili crisp turns ordinary rice into something crave-worthy—don’t tell, but it’s borderline addictive.
  • It’s a one-pan wonder that rescues leftovers and delivers big flavor even on your busiest days.
02 -
  • Freshly cooked rice turns mushy and ruins texture—once, I hurried this step and paid the price with soggy clumps.
  • I discovered that adding the chili crisp at the end keeps the crunchy bits alive instead of wilting into the rice.
03 -
  • Let the wok or pan preheat well before adding anything—otherwise, the rice steams instead of fries.
  • Adding a splash of sesame oil right at the end makes everything smell like a restaurant.
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