Chili Crisp Veggie Fried Rice
Chili Crisp Veggie Fried Rice
Give leftover rice a flavorful upgrade with this Chili Crisp Veggie Fried Rice. Carrots, bell peppers, onions and peas come together with fluffy scrambled eggs and lightly browned rice, all coated in bold chili crisp skillet sauce. Finished with fresh scallions, it’s an easy, colorful meal that delivers plenty of flavor in every bite.
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12 - 15 min. prep time -
2 - 4 servings
Ingredients
2 cups Cooked Rice*
2 oz Diced Onions
2 oz Diced Red Bell Pepper
2 oz Diced Carrots
2 oz Frozen Peas
1 Egg
2 oz Oil (for cooking)
6 Tbs. Marie’s Chili Crisp Veggie Skillet Sauce
Sliced Scallions (for garnish)
Directions
Scramble one egg in large skillet with 1 tbsp. of oil over medium heat, remove and set aside. Add remaining oil, onions, peppers, and carrots. Lightly sauté until softened.
Add cooked rice and peas and cook until lightly brown.
Stir in Chili Crisp sauce and cook for 1-2 more minutes. Garnish with sliced scallions.
*If you do not have leftover rice, you can also use fresh rice, just cook according to package instructions and then follow recipe as noted above.
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