Chili Crisp Chicken Fried Rice
Hot-and-fast nasi goreng built on pre-cooked rice and rotisserie chicken. One skillet, bold chili crisp, umami soy — done in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 3 cups cooked jasmine or long-grain rice
- 1.5 cups rotisserie chicken, shredded
- 3 tbsp chili crisp (e.g., Lao Gan Ma)
- 2 tbsp soy sauce
- 1 cup frozen peas and carrots
- 3 stalks scallions, sliced
- 2 large eggs, beaten
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 60 seconds.
- 2
Pour in beaten eggs, scramble until just set, then push to the side of the pan.
- 3
Add rice in batches, breaking up clumps with your spoon. Stir-fry 2 minutes until heated through.
- 4
Stir in peas, carrots, chicken, chili crisp, and soy sauce. Toss until combined, about 1 minute.
- 5
Fold in scallions. Taste and add more soy sauce or chili crisp if you want it spicier.
- 6
Serve hot, straight from the skillet.
Tools you’ll need
- 12-inch or larger nonstick skillet or wok
- wooden spoon or spatula
- small bowl for beating eggs
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