![]() ![]() Portion the rice into bowls and garnish with more Chili Crunch, scallions, basil, and lime wedges on the side. Pour the sauce over the rice and stir to coat, scraping up anything that has stuck onto the bottom of the pan. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot. ![]() Mix the eggs into the rice then pack the mixture down into the skillet and let cooked undisturbed 2 minutes to form a crust. Chili crisp is an infused oil condiment that usually contains crunchy, flavorful bits of peppers, onions or scallions, garlic and other aromatics. Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Make a well and pour the eggs in, seasoning them with a pinch of salt and scrambling them until they are set (about 1 minute). Add in the rice, 3/4 of the basil, and chicken and stir to combine. Add a splash more oil if the mushrooms have absorbed most of it, toss in the cabbage and green beans, season with a pinch more salt, and cook another 3 minutes or so, until the cabbage has begun to wilt and slightly brown. Cook about 3 minutes, or until they are becoming tender and the beginning to brown. ![]() Add 3/4 of the scallions (reserve some for garnish), the jalapeño, carrots, and mushrooms and season with a little salt. The oil is full of deep umami flavours, crispy garlic, crunchy seeds and a little kick from Gochugaru and Pul Biber chili flakes. Heat the oil over medium high heat in a large non-stock skillet or wok. Make the sauce by combining all of the ingredients in a small bowl or glass measuring cup and set aside. Join the Chile Crunch cult with this easy and flavorful fried rice recipe! * if you can’t find chili crunch, you can sub in chili garlic sauce to taste. Good tip: order an extra side of rice next time you get take out and use it for fried rice a couple of days later. I really love the flavor and texture of brown rice, so that’s usually my go to. This recipe is delish with or without it! It’s important to use rice that is a day or two old- it holds up better in the sauce and forms more of a crust while cooking. My wife tried the chicken fajitas with guacamole rice and charro beans. Extra Spicy Chili Crunch is built on four different Mexican chilis for a complex blend of smoky, spicy, and floral notes. It came with mex rice and some amazing refried beans. Sometimes I do a veggie only fried rice, but I had rotisserie chicken on hand and threw it in for some added protein. Great little Mexican restaurant located in the heart of Rusk, TX. More tender ingredients get staggered in later on. Just remember that not everything will cook for the same amount of time- tougher veggies like mushrooms, onions, and carrots should be added toward the beginning. would all taste great (as a rule, about 5-6 cups of assorted veg works well here). This recipe is a great way to clean out your fridge- I use whatever veggies I have on hand- broccoli, peppers, snow peas, other cabbages, kale, bean sprouts, etc. ![]()
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