Garlic Chili Crunch Fried Rice (Printable)

Bold fried rice infused with garlic and chili crunch, topped with golden crispy shallots for perfect texture.

# What You’ll Need:

→ Rice Base

01 - 4 cups cooked jasmine rice, preferably day-old and cold

→ Aromatics

02 - 3 tablespoons vegetable oil
03 - 5 cloves garlic, finely minced
04 - 2 shallots, thinly sliced

→ Sauce & Seasoning

05 - 2-3 tablespoons chili crunch
06 - 2 tablespoons soy sauce
07 - 1 tablespoon toasted sesame oil
08 - 1 teaspoon sugar
09 - 1/2 teaspoon white pepper

→ Vegetables

10 - 1 cup frozen peas and carrots mix, thawed
11 - 2 green onions, sliced, plus extra for garnish

→ Toppings

12 - 1/2 cup crispy fried shallots
13 - Chili flakes, optional

# How-To Steps:

01 - Prepare all ingredients before starting. If making homemade crispy shallots, fry sliced shallots in hot oil until golden brown and drain on paper towels.
02 - Heat 2 tablespoons vegetable oil in a large wok or nonstick skillet over medium heat. Add minced garlic and sliced shallots; sauté until fragrant and lightly golden, about 1-2 minutes.
03 - Add thawed peas and carrots to the wok. Stir-fry for 2 minutes until just tender.
04 - Increase heat to high. Add cold rice, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until rice is evenly heated throughout.
05 - Drizzle chili crunch, soy sauce, sesame oil, sugar, and white pepper over the rice. Toss thoroughly to coat evenly with all seasonings.
06 - Stir in sliced green onions and cook for another minute. Taste and adjust seasoning as desired.
07 - Transfer fried rice to serving plates. Top generously with crispy fried shallots and additional green onions. Sprinkle with chili flakes if extra heat is desired. Serve immediately.

# Expert Advice:

01 -
  • The texture contrast between fluffy rice and that first bite of crispy shallot is completely unfair to your self control
  • You can adjust the heat level while keeping all those deep savory flavors intact
  • It comes together in under 20 minutes once your ingredients are prepped
02 -
  • Never wash your wok with soap after making fried rice. Hot water and a stiff brush are all you need to preserve that seasoning you're building up.
  • If your rice is sticking, your wok wasn't hot enough or you didn't use enough oil. Don't be afraid of oil here it's not supposed to be low fat.
  • The step where you make a well in the center for the seasonings is not optional. It lets the chili crunch and spices heat up and release their oils before you toss them through the rice.
03 -
  • Keep your wok or skillet moving constantly once the rice hits the pan. Stationary rice burns and sticks.
  • If you're doubling this recipe, make it in two batches. Overcrowding the pan drops the temperature and you end up with steamed rice instead of fried rice.

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