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Fried rice with chili crunch
Crispy, spicy and on the table in 15 minutes. The perfect after-work rice dish – faster than the bus home.
- 15 min
- medium hot
- easy
Ingredients
- 2 cups cooked rice (ideally from the day before, but we're flexible)
- 1 egg
- Mixed vegetables
- Chopped onion and garlic
- 1 tbsp oil
- Soy sauce
- Salt
- 1–2 tbsp chili crunch
Method
Sauté the onion and garlic in the oil until fragrant.
Crack the egg into the pan and scramble it straight away. Scrambled eggs deluxe.
Add the vegetables and stir-fry briefly on high heat.
Add the rice and break up the clumps. No mercy for rice lumps.
Add the chili crunch and mix well.
Season with soy sauce and salt.
Top with extra chili crunch. Courage is rewarded.
Tips
- Frozen vegetables save time and nerves.
- For more protein, fry chicken, prawns or tofu along with it.
Thermomix version
- Rice → turbo 1 sec (optional, to fluff).
- Add all ingredients → 6 min / 100 °C / reverse / speed 1.
