CHILLI CRISP FRIED RICE
One thing about me Im going to eat rice ,so why not get creative and make some chili crisp fried rice brought to you by @flybyjing Sichuan chili crisp . This flavor profile was soo flavorful and filled with rich aromatic goodness. it definitely did not disappoint.
Traditional fried rice is use with short grain rice but I used some long grain basmati rice and it was a great choice. Each rice grain was caressed with Sichuan chili crisp and intense flavors of garlic 🧄 cayenne and red pepper flakes with that deep umami flavor with each spoonful.
If you haven’t tried @flybyjing Sichuan chili crisp you should definitely start incorporating it In your meals .
Here’s how I made this Sichuan chili crisp fried rice
Ingredient
@flybyjing Sichuan chili crisp
1 bag mixed vegetables
2-5 cups of cooked white rice
4 large eggs
2tsp olive oil
2tsp onion powder
2tsp garlic powder
2tsp complete seasoning
2tsp of paprika
Dark soy sauce (until desired color is achieved)
Light soy sauce (until desired color is achieved)
Salt (to taste )
Method
In a frying pan add @flybyjing Sichuan chili crisp with the 2tsp olive oil. Then add the eggs ( beat them in soy sauce ) then fry until all the eggs have coagulated . Then add in mixed vegetables and sauté with eggs . Then to that add the powdered seasoning ; 2tsp onion powder ,2tsp garlic powder ,2tsp complete seasoning .2tsp of paprika . And mixed until well combined .
Add day old white rice to mixture and pour in soy sauce (until the desired color is achieved) mix then add an exuberant amount of @flybyjing Sichuan chili crisp and mix that in .
Taste and adjust the food to your liking .
Serve hot and enjoy with your favorite side
Tag your fav chili crunch bestie in the comments.
#friedrice #friedricerecipe #chilicrisp #flybyjingsichuanchilicrisp #justtellycooking #friedrice #ricedish #ricebowl #chinesefood #vietnamesefood
You know that feeling when you crave really good fried rice, but sometimes takeout just doesn't hit the spot? My homemade Chili Crisp Fried Rice, especially with that incredible Fly By Jing Sichuan Chili Crisp, is my secret to an 'improved' takeout experience right in my own kitchen. It's all about getting those glossy, perfectly coated grains with an explosion of spicy, umami flavor. Everyone wants fried rice with individual, glossy grains, not a clumpy mess! My top tip, which I can't stress enough, is using *day-old cooked white rice*. Freshly cooked rice has too much moisture and will steam instead of fry, leading to mush. I usually cook my rice the night before and let it cool completely in the fridge. When it comes to cooking, make sure your pan is super hot before adding anything, and don't overcrowd it. This allows each grain to get that beautiful, slightly crispy texture and soak up all the delicious chili crisp oil without getting soggy. The beauty of this recipe truly lies in the Fly By Jing Sichuan Chili Crisp. It's not just about heat; it's about that complex, aromatic depth – the 'Sichuan' signature. The combination of garlic, cayenne, and red pepper flakes creates a fantastic base, but the chili crisp elevates it with its distinct umami and textural crunch. If you love things extra spicy, don't be shy with that 'exuberant amount' of chili crisp at the end! For an even richer, more authentic 'eating chili with rice' experience, I sometimes add a tiny dash of sesame oil or even a sprinkle of toasted sesame seeds right before serving for added aroma and texture. If you haven't jumped on the Fly By Jing bandwagon yet, you're missing out! Their Sichuan Chili Crisp is a game-changer. It’s not just for fried rice; I use it to transform so many everyday meals. A spoonful over scrambled eggs, mixed into noodles, drizzled on avocado toast, or even stirred into a quick soup – it adds an instant burst of flavor that makes everything feel gourmet. It’s a pantry staple for me, and once you try it in this fried rice, you'll understand why it's so versatile and beloved. To ensure your chili crisp fried rice is always a hit, remember to taste and adjust the seasoning as you go. Salt levels can vary, and you want that perfect balance. Don't be afraid to add more soy sauce for color and depth, or a pinch more salt. My final tip? Serve it immediately! Fried rice is best enjoyed hot and fresh. This recipe is so satisfying; it truly makes you feel like a pro chef, turning simple ingredients into a dish that's miles better than any store-bought version.
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