YES 😄 crispy fried rice is all about texture + heat. Here’s how to get those golden, crackly bits without turning it into mush.
Crispy Fried Rice
Ingredients
- 2–3 cups cold, day-old cooked rice (very important)
- 2 tbsp oil (vegetable, peanut, or sesame + veg oil)
- 2 cloves garlic, finely chopped
- 1 small onion or shallot, diced
- 1–2 eggs
- 2–3 tbsp soy sauce (or to taste)
- ½ tsp white or black pepper
- Salt if needed
Optional add-ins
- Green onions
- Frozen peas/carrots
- Leftover chicken, pork, shrimp
- Chili oil or fresh chili 🌶️
Instructions
- Prep the rice
Break up cold rice with your hands. No clumps = more crisp. - Hot pan, hot oil
Use a wide pan or wok. Heat until oil shimmers. - Crisp the rice (key step)
Add rice and spread it out.
Do not stir for 1–2 minutes. Let it fry and crackle.
Flip and repeat. You want golden spots. - Add aromatics
Push rice aside. Add garlic & onion. Stir until fragrant. - Eggs in
Push rice aside again. Add eggs, scramble slightly, then mix in. - Season
Drizzle soy sauce around the edge of the pan (not directly on rice).
Add pepper. Toss quickly. - Final crisp
Let it sit another 30–60 seconds without stirring. Kill heat.
Pro tips for max crisp
- Less rice = more crunch (don’t overcrowd)
- Use carbon steel or cast iron if you have it
- A tiny splash of oil around the edges helps browning
- Finish with green onions or chili oil
Variations
- Egg fried rice only (pure crispy rice vibes)
- Kimchi fried rice (naturally crispy + tangy)
- Garlic butter crispy rice (dangerously good)
Want a street-style version, Chinese restaurant style, or no-soy crispy rice?
