30 Jan Chilli Crisp Fried RicePrint
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
- 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
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!