15-Min Chili Crisp Fried Rice
Khao pad prik gaeng stripped down: day-old rice, mixed protein, and a punchy chili-garlic hit that makes you want seconds. One skillet, no fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 458
- Protein
- 28g
Ingredients
- 3 cups cooked jasmine rice (preferably day-old, broken into grains)
- 1 cup rotisserie chicken or cooked shrimp (shredded or chopped)
- 2 tbsp chili crisp (like Lao Gan Ma or similar)
- 1.5 tbsp soy sauce
- ¾ cup frozen peas and carrots (or diced mixed vegetables)
- 2 whole eggs
- 2 whole scallions (thinly sliced)
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 1 minute.
- 2
Crack eggs into the pan, scramble until just set, then push to the side of the skillet.
- 3
Add rice, breaking up clumps, and stir-fry until the grains separate and edges look slightly crispy, ~3 minutes.
- 4
Stir in peas, carrots, chicken (or shrimp), chili crisp, and soy sauce until evenly coated.
- 5
Toss in most of the scallions and cook for 30 seconds until fragrant.
- 6
Divide into bowls and top with remaining scallions. Serve hot.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board and knife
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