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
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering, about 1 minute.
Step 2
Crack eggs into the pan, scramble until just set, then push to the side of the skillet.
Step 3
Add rice, breaking up clumps, and stir-fry until the grains separate and edges look slightly crispy, ~3 minutes.
Step 4
Stir in peas, carrots, chicken (or shrimp), chili crisp, and soy sauce until evenly coated.
Step 5
Toss in most of the scallions and cook for 30 seconds until fragrant.
Step 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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