Garlic Chili Crisp Fried Rice (Printable)

Crispy garlic meets spicy chili crisp in this quick, satisfying fried rice topped with fresh scallions.

# What You’ll Need:

→ Rice

01 - 2 cups cooked jasmine rice, preferably day-old and cold

→ Aromatics & Vegetables

02 - 4 cloves garlic, thinly sliced
03 - 3 scallions, thinly sliced, white and green parts separated
04 - 1/2 cup diced red bell pepper
05 - 1/2 cup frozen peas

→ Sauces & Seasonings

06 - 2 tablespoons chili crisp with oil and solids
07 - 1 tablespoon soy sauce
08 - 1 teaspoon toasted sesame oil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon black pepper

→ Oil

11 - 2 tablespoons neutral oil such as canola or sunflower

# How-To Steps:

01 - Prepare all ingredients before starting. Dice vegetables, slice garlic and scallions, and ensure rice is cold and clump-free for best results.
02 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium heat. Add sliced garlic, stirring constantly until golden and crisp, approximately 1 to 2 minutes. Remove garlic chips with a slotted spoon and drain on paper towels.
03 - Increase heat to medium-high in the same pan. Add remaining tablespoon oil and white parts of scallions. Sauté for 30 seconds until fragrant.
04 - Add bell pepper and peas if using. Stir-fry for 2 minutes until just tender but still crisp.
05 - Add cold rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3 to 4 minutes until heated through and beginning to brown slightly.
06 - Pour in soy sauce, chili crisp with oil and solids, sesame oil, salt, and pepper. Toss everything thoroughly to evenly coat the rice.
07 - Stir in green parts of scallions and half the crispy garlic. Cook for 1 more minute. Taste and adjust seasoning if needed. Serve hot, topped with remaining crispy garlic and extra chili crisp if desired.

# Expert Advice:

01 -
  • The contrast between crispy garlic bits and tender rice creates texture in every single bite
  • Everything comes together in under 30 minutes, making it perfect for those I need dinner now nights
  • The chili crisp does all the heavy lifting, delivering deep heat and savory complexity without measuring ten different spices
02 -
  • Never use freshly cooked warm rice or your fried rice will turn into a sticky, disappointing mess
  • Have all ingredients prepped and beside the stove before you turn on the heat because once you start cooking, everything moves fast
  • Resist the urge to add more soy sauce, the chili crisp already contains salt and you can always add more later
03 -
  • Make a double batch of crispy garlic chips and store them in an airtight container for instant garnishes all week
  • If your rice still feels too sticky, add a teaspoon of oil and toss until the grains separate

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