Crispy Mixed Fried Rice with Chili Oil
Vietnamese-style fried rice loaded with shrimp, chicken, and egg, topped with crispy fried noodles and a hit of chili oil. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 38g
Ingredients
- 3 cups cooked jasmine rice (day-old, chilled)
- ½ lb shrimp, peeled and deveined
- ½ lb chicken breast, diced small
- 2 whole eggs
- 3 cloves garlic, minced
- 3 tbsp soy sauce
- 2 tbsp chili oil with garlic
- 1 cup crispy fried noodles (chow mein or wonton strips)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat until smoking, about 90 seconds.
- 2
Add diced chicken and cook, stirring, until no pink remains, about 4 minutes.
- 3
Push chicken to the side. Add shrimp to the empty space and cook until pink, stirring occasionally, about 3 minutes.
- 4
Add minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
- 5
Crack eggs into the skillet, scramble quickly, breaking yolks, until just cooked through, about 2 minutes.
- 6
Add chilled rice and soy sauce. Stir constantly, breaking up clumps, for 3 minutes until rice is hot and coated.
- 7
Drizzle chili oil over the top and fold in gently. Transfer to a plate.
- 8
Top with crispy fried noodles and serve immediately while rice is still steaming.
Tools you’ll need
- large skillet or wok (12+ inches)
- wooden spoon or spatula
- measuring spoons
- measuring cups
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