Chili Crisp Fried Rice with Crispy Eggs
Day-old rice tossed with curry paste, chicken, and shrimp, finished with a crispy egg on top and hit of chili crisp. Total weeknight energy.
- Total time
- 28 min
- Servings
- 2
- Calories
- 584
- Protein
- 32g
Ingredients
- 2 cups cooked day-old rice
- 2 tbsp red curry paste
- 6 oz chicken thigh, diced
- 6 oz shrimp, peeled and deveined
- 1 tbsp fish sauce
- ½ whole lime (juiced)
- 2 whole eggs
- 2 tbsp chili crisp
Instructions
- 1
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add diced chicken and cook, stirring, until no pink remains, ~4 minutes. Add shrimp and cook until opaque, ~2 minutes.
- 3
Stir in curry paste until fragrant, 30 seconds. Add rice, breaking up clumps, and toss constantly for 2 minutes.
- 4
Pour fish sauce and lime juice over the rice and toss to combine, ~30 seconds. Push mixture to the side of the pan.
- 5
Add 1 tbsp oil to the empty space, crack eggs into the pan, and fry until whites set but yolks still jiggle, 3–4 minutes.
- 6
Divide rice between bowls, top each with a fried egg, and drizzle generously with chili crisp. Serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- measuring spoons
- cutting board and knife
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