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BLACKLAND RECIPE

Garlic Shallot Fried Rice

Cold rice gets crisp-edged in a hot skillet with vegetables, scallions, and a savory splash of soy. BLACKLAND Garlic Shallot Chili Crisp is folded in near the end, bringing rich aromatics and shallot-forward texture to an easy weeknight dinner.
Total time
22 min
Servings
3 servings
Recipe heat
Mild
Recommended
BLACKLAND Garlic Shallot Chili Crisp
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ceramic bowl filled with Garlic Shallot Fried Rice, featuring bright green peas, diced carrots, and fluffy scrambled eggs. The dish is garnished with fresh sliced scallions and a glossy, savory drizzle of dark chili crisp.

Ingredients

  • 3 cups cold, properly refrigerated cooked long-grain rice
  • 2 tablespoons avocado oil or another neutral high-heat oil
  • 2 large eggs, lightly beaten
  • 1 cup frozen peas and carrots, thawed
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons BLACKLAND Garlic Shallot Chili Crisp, plus more to serve
  • 3 scallions, sliced
  • 1 teaspoon toasted sesame oil

Instructions

  1. Break up any clumps in the cold rice. Heat a large skillet or wok over medium-high heat.
  2. Add 1 tablespoon avocado oil or another neutral high-heat oil, then the eggs. Scramble until just set and transfer to a plate.
  3. Add the remaining oil and vegetables. Cook for 2 minutes, then add the rice and spread it across the pan. Let it cook undisturbed for 2 minutes before tossing.
  4. Add soy sauce and chili crisp. Toss until the rice is hot and evenly coated, 2 to 3 minutes. Fold in the eggs, scallions, and sesame oil.

Serving suggestions

Serve as a quick main or alongside roasted salmon, tofu, or simply dressed cucumbers.

Optional variations

Fold in diced leftover chicken, shrimp, or finely chopped kimchi. Brown rice works well, too, as long as it is cold and dry.