Chili Crisp Fried Rice
Turn your leftover rice into something totally new and absolutely scrumptious — make this chili crisp fried rice! It's full of spicy, umami flavor, with tender veggies and a touch of crunch. This easy vegan dinner comes together in about 25 minutes!
Servings: 4
Calories: 541kcal
Ingredients
- ¼ cup chili crisp
- 3 tablespoons soy sauce
- 1 tablespoon organic brown sugar
- 1 teaspoon toasted sesame oil
- 2 tablespoons vegetable oil, divided
- 8 ounces shiitake mushrooms, stems removed and caps sliced
- 1 large baby bok choy (or 2 small) broken into individual leaves
- 2 scallions, white and green parts separated and chopped
- 1 tablespoon freshly grated ginger
- 2 garlic cloves, minced
- 3 cups cooked rice, chilled (preferably 1-2 days old)
- 1 cup frozen shelled edamame, thawed
- ½ cup roasted and salted peanuts, roughly chopped
Instructions
- Stir the chili crisp, soy sauce, brown sugar, and toasted sesame oil together in a small bowl. Set it aside.
- Heat 1 tablespoon of the oil over medium heat in a large wok. Once the oil is hot, add the mushrooms, arranging them in an even layer. Cook the mushrooms for about 8 minutes, flipping once or twice, until browned and tender. Remove them from the wok and transfer them to a plate.
- Add the remaining tablespoon of oil to the wok and turn up the heat to medium-high. Add the baby bok choy, and stir fry it for about 2 minutes, until it wilts.
- Push the baby bok choy to the side, then add the white parts of your scallions, along with the ginger and garlic. Sauté the mixture for about 30 seconds, until it becomes very fragrant.
- Add the rice to the wok, return the mushrooms to the wok, then pour the chili crisp mixture over the rice. Stir-fry everything for 3 to 5 minutes, until the rice starts to dry out and crisp up in spots.
- Stir in the edamame, then continue cooking the mixture for about 1 minute, just to heat up the edamame.
- Remove the wok from heat. Divide the fried rice onto plates and top each portion with the green parts of your scallions and peanuts. Serve.
Nutrition
Calories: 541kcal | Carbohydrates: 51g | Protein: 15g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Sodium: 860mg | Potassium: 585mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1317IU | Vitamin C: 14mg | Calcium: 105mg | Iron: 3mg