Chili Crisp Fried Rice

Chili Crisp Fried Rice

A simple and tasty fried rice with chili crisp oil!

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ingredients

• 3 strips bacon, cut into 1/2 inch slices*
• 4 ounces skinless boneless chicken breasts or thighs, cut into small pieces
• 1/2 cup onion, diced
• 1/2 cup carrot, diced or shredded
• 4 ounces mushrooms, sliced
• 2 tablespoons garlic, chopped
• 1 tablespoon ginger, chopped
• 2 green onions, thinly sliced and divided (lights and greens)
• 2 eggs, lightly mixed
• 3 cups cooked rice
• 2 tablespoon soy sauce (gluten-free for gluten-free)
• 1/2 tablespoon dark soy sauce (optional) (gluten-free for gluten-free)
• 1 tablespoon oyster sauce (gluten-free for gluten-free)
• 2 teaspoons Shaoxing wine (or sake, or cooking wine, or omit)
• 1 teaspoon brown sugar
• 2 tablespoons chili crisp oil
• 1 teaspoon red chili powder
• 1/2 cup peas

directions

1. Cook the bacon and chicken in a large skillet over medium-high heat, about 3-4 minutes, mixing.
2. Add the onion, carrot, and mushrooms and cook until tender, about 3-4 minutes, mixing.
3. Add the garlic, ginger and the lights of the green onions, and cook until fragrant, about half a minute, before pushing everything to the outside of the pan, creating a space in the middle.
4. Add the eggs to the middle of the pan and cook, scrambled style, about 2 minutes, before mixing everything in the pan.
5. Add the rice and the mixture of the soy sauce, dark soy sauce, oyster sauce, Shaoxing, sugar, and chili crisp oil and cook, mixing well, for 5 minutes.
6. Add the chili powder, peas and the greens of the green onions, mix and enjoy!

Nutrition Facts: Calories 323, Fat 18g (Saturated 4g, Trans 0), Cholesterol 115mg, Sodium 792mg, Carbs 44g (Fiber 3g, Sugars 4g), Protein 18g

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