If you love bold flavours and a bit of heat, then Chilli Crisp Fried Rice is about to become your new favourite. When it comes to comfort food, few dishes rival the simple satisfaction of fried rice. This recipe takes the well-loved classic and elevates it with homemade chilli crisp, tender chicken, succulent prawns, fluffy scrambled eggs and vibrant veggies. The result? A dish that’s deeply savoury, irresistibly spicy and full of texture.
Whether you’re a fried rice enthusiast or just looking for an exciting way to spice up your meals, this dish is guaranteed to impress. The balance of crunch, heat and umami makes every bite an experience. Plus, it’s quicker than ordering takeaway, making it a perfect weeknight meal.
Table of Contents
- Ingredient Breakdown
- The Chilli Crisp
- The Secret to Perfect Fried Rice
- How to Get Wok Hei
- Serving Suggestions
- Love This Chilli Crisp? You’ll Love These!
Ingredient Breakdown
- Chicken thigh fillets: Juicy and flavourful, perfect for absorbing marinades.
- Shaoxing wine: Adds depth while bringing authenticity to the chicken marinade.
- Corn flour: Helps tenderise the chicken and lock in moisture.
- Chilli crisp: The star ingredient, bringing spice, crunch and umami.
- Light soy sauce: Enhances savouriness without overwhelming the dish.
- Garlic and ginger paste: Aromatic and essential for authentic fried rice flavour.
- Sugar: Balances the heat while rounding out the taste.
- Fine green beans and peas: Add sweetness, crunch and freshness.
- Spring onions: Provide mild onion flavour and colour contrast.
- Eggs: Scrambled lightly for fluffy, golden bites throughout the rice.
- King prawns: Plump and juicy, offering a delightful contrast to the chicken.
- Cooked white basmati rice: The perfect base. Light, fluffy and non-sticky.
- Vegetable oil: Ensures high-heat cooking without overpowering flavours.
The Chilli Crisp
Chilli crisp isn’t just about heat; it’s a flavour powerhouse. It combines crispy fried aromatics like shallots, garlic and ginger with bold spices such as cinnamon and star anise. This creates a deeply fragrant oil infused with a rich umami punch. When stirred into fried rice, it coats every grain with a tantalising blend of spice and savouriness.
The key is balancing the heat. Using just enough to excite the palate without overwhelming the other ingredients. If you’re making your own chilli crisp, you can customise the spice level. If using a store-bought version like Lee Kum Kee’s Chiu Chow Chilli Oil, adjust the quantity accordingly to avoid overpowering the dish. The interplay of textures from crispy shallots, softened garlic and aromatic oil makes every spoonful of rice moreish and satisfying.
The Secret to Perfect Fried Rice
The key to a great plate of Chilli Crisp Fried Rice lies in preparation and technique. The first rule: always use cold, day-old rice. Freshly cooked rice tends to be too moist, which can lead to a clumpy, sticky mess. Chilled rice, on the other hand, fries beautifully, absorbing the flavours while maintaining the right texture.
Another essential tip? High heat and quick cooking. Stir-frying at the right temperature prevents ingredients from steaming and keeps everything crisp. The technique is just as important. Tossing the rice frequently ensures even cooking and prevents burning. A wok is ideal for this dish, as its high sides allow for easy stirring without losing ingredients. Using a non-stick pan is another good option if you don’t have a wok. The goal is to achieve a slightly toasted, golden-brown rice that bursts with flavour in every bite.
How to Get Wok Hei
One of the secrets to restaurant-quality Chilli Crisp Fried Rice is achieving wok hei, which translates to “breath of the wok.” This smoky, slightly charred flavour comes from cooking food at high temperatures in a well-seasoned wok. The intense heat sears ingredients quickly, giving them a distinct depth of flavour without overcooking them.
To achieve wok hei at home, start with a hot wok. Let it heat up until it begins to lightly smoke before adding oil. Work in small batches to avoid overcrowding the pan, as too many ingredients will lower the temperature and cause steaming rather than frying. Tossing the rice frequently is also key. It helps expose more grains to direct heat, creating that coveted toasty aroma. If you don’t have a wok, a heavy-based frying pan can work, but high heat is non-negotiable. Mastering wok hei takes practice, but once you do, it will take your fried rice to the next level.
Serving Suggestions
While Chilli Crisp Fried Rice is packed with bold flavours, pairing it with the right side dishes can elevate the meal even further. Since the dish has spice, heat, and umami in abundance, it pairs well with something cooling and refreshing. A crisp cucumber salad with a light vinegar dressing can provide a fresh contrast, while steamed greens like bok choy or Chinese broccoli help balance the richness.
If you’re looking for extra protein, a side of grilled tofu or lightly marinated chicken complements the dish without overpowering it. For those who love extra crunch, topping the rice with crushed peanuts or crispy shallots adds another layer of texture. Even a simple fried egg on top can enhance the dish, as the runny yolk adds a luxurious richness that tempers the spice. The key is to find a balance. Something fresh, something crunchy, and something to round out the bold flavours.
Love This Chilli Crisp? You’ll Love These!
If you love this Chilli Crisp Fried Rice, and are a big fan of chilli oils in general, here are some other recipes for you to try:
- Masala Chilli Crisp: this Indian-inspired chilli crisp is loaded with curry leaves, Kashmiri chilli, cumin seeds, mustard seeds and more.
- Peanut Chilli Crisp: This Japanese-inspired crispy chilli and peanut oil is a must-try for those who love a bit of crunch with their spice. Use it to add a deliciously bold twist to your noodles, stir-fries, or even a simple bowl of steamed rice.
- Coconut Lemongrass Chilli Crisp: For a taste of the tropics, this chilli crisp combines the creamy sweetness of coconut with the fresh zest of lemongrass, all spiced up with a hint of chilli heat. It’s a versatile condiment that pairs wonderfully with seafood dishes, Asian-inspired salads, or as a flavour boost to your marinades.
- Chipotle Chilli Crunch: Smoky, spicy, and irresistibly crunchy, this Mexican-inspired chilli crunch brings the deep, earthy flavours of chipotle peppers into the mix. It’s ideal for adding a smoky dimension to tacos, burgers, or even a hearty bowl of chilli. The crunch adds a delightful texture that will make any meal exciting.
See how I make all of these spicy, addictive Chilli Crisps over on my Instagram!
Chilli Crisp Fried Rice
Fried rice with a kick!
Ditch the takeaway and whip up this tasty fried rice with chicken, prawns, eggs, veggies and homemade chilli crisp. It’s an absolute flavour bomb of a dish! The chili crisp is packed with chillies, shallots, garlic, ginger, star anise, cinnamon and other aromatics. These bold flavours adds huge depth of flavour to the rice. If you like fried rice and you like your food with a bit of a kick then you NEED to try this!
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 1x
- Category: Rice and Risotto
Ingredients
- 1 tbsp Shaoxing wine (Chinese cooking wine)
- 1 tsp corn flour (cornstarch)
- 320 g chicken thigh fillets (boneless and skinless), cut into thin strips
- 4 tbsps chilli crisp
- 2 tbsps light soy sauce
- 2 tsps garlic paste
- 2 tsps ginger paste
- 2 tsps sugar
- 200 g fine green beans
- 200 g frozen peas, thawed and drained
- 4 spring onions
- 4 eggs
- 165 g raw king prawns, deveined
- 800 g cooked white basmati rice
- vegetable oil
Instructions
To make this recipe as instructed, you’ll need to first make my Chilli Crisp – click here for the recipe. If you don’t have the time to make your own chilli crisp, I recommend using Lee Kum Kee’s Chiu Chow Chilli Oil. If you use it, halve the amount the recipe calls for, as theirs is much spicier than mine.
Prepping your ingredients
- Once you start the cooking process, the fried rice comes together very quickly, so it’s important to have all your ingredients prepped and ready to go.
- Combine the Shaoxing wine and corn flour in a bowl. Add the sliced chicken thigh fillets, season with salt and toss to coat. Set aside and let marinate while you prep the remaining ingredients.
- Add the sauce ingredients to a separate bowl and mix until well-combined. Set aside.
- Bring water to a boil over high heat in a small saucepan. Slice the green beans into small, pea-sized pieces. Boil the green beans for 2 minutes, then rinse under cold water and drain well. Transfer the drained green beans to a bowl. Add the thawed peas to the green beans. Set aside.
- Finally, 1) slice the spring onions and transfer them to a bowl. 2) Beat the eggs with a pinch of salt in a separate bowl. 3) Season the prawns with salt and toss to coat.
Making the fried rice
- Now that your stir-fry station is ready, it’s time to get cooking! Heat 1 tbsp vegetable oil in a large, non-stick frying pan, sauté pan or wok over medium-high heat until just smoking.
- Add the chicken thigh strips and cook, tossing frequently, until 80% cooked, around 3 minutes. Transfer the chicken strips to a large bowl.
- Add ½ tbsp vegetable oil to the same pan and heat over medium-high heat until just smoking. Add the prawns and cook, tossing frequently, until just opaque, around 1 minute. Transfer the prawns to the bowl with the chicken.
- Add ½ tbsp vegetable oil to the same pan and heat over medium-high heat until just smoking. Add the eggs and scramble until just set, using a wooden spoon or spatula to break up large pieces into small chunks. Transfer the eggs to the bowl with the chicken and prawns.
- Add 1 tbsp vegetable oil to the same pan and heat over medium-high heat until just smoking. Add the spring onions and cook, tossing frequently, for 1 minute. Then, add the peas and green beans cook, tossing frequently, for 2 minutes.
- Return the chicken, prawns and egg to the pan. Add the sauce and toss to coat. Cook for 2 minutes, tossing frequently.
- Add the rice and toss until everything is well-combined. Cook, tossing frequently, until the rice is heated through. Adjust seasoning, to taste, then serve and enjoy!
