Updated: Apr 18
If you follow me on Instagram, it’s no secret that I have a serious Chile Crunch addiction. I recently discovered this flavor boosting condiment on a trip to Colorado and have been spooning it in and on everything ever since. The brand I love, simply called “Chile Crunch,” is loaded with chilis de arbol, crunchy garlic and onion flakes, and spices. It’s smoky, savory, slightly sweet, and subtly crispy.
I find it locally at Whole Foods, but you can also buy it online. This is more of a Mexican version, but there are many different iterations of this tasty condiment available, most of them Asian. You should be able to find some type of Chile Crunch at your local super market, but try an Asian market if you can’t. Be sure to grab more than one jar! I go through this stuff so fast. I’ve been putting it on EVERYTHING- it’s great on eggs, pizza, grilled meat, avocado toast, tacos... I even stirred a little into some Greek yogurt with a splash of lemon juice for a yummy dip. I make fried rice at least once a week and decided to add a dollop of Chile Crunch to the sauce recently. I’m never making it any other way! This Chile Crunch fried rice is my new gold standard. You can add as much or as little as you like- the condiment does add some kick, but the recipe makes a lot of rice so don’t be shy. A few teaspoons won’t be too overpowering. I also add more drizzled on top for good measure.
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. would all taste great (as a rule, about 5-6 cups of assorted veg works well here). 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. More tender ingredients get staggered in later on. Sometimes I do a veggie only fried rice, but I had rotisserie chicken on hand and threw it in for some added protein. 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. I really love the flavor and texture of brown rice, so that’s usually my go to. 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. 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.
prep time: 20 min. cook time: 10 min. serves: 4
2 tbsp avocado oil, plus more if needed
6 scallions, thinly sliced
1 jalapeño pepper, minced (optional)
1 cup julienned carrot
1 cup stemmed and sliced Shiitake mushrooms
2 cups shredded Napa cabbage
1 cup green beans, trimmed and cut into 2“ long pieces
2 eggs, lightly beaten
2 cups cooked brown or white rice, 1-2 days old
2 cups shredded cooked chicken
1 cup Thai or regular basil, cut into chiffonade
CHILE CRUNCH SAUCE
2 tbsp rice vinegar
3 tbsp tamari or soy sauce
1 tsp sesame oil
2 tsp Chile Crunch sauce (add more if you like)
1 large clove of garlic, grated
1-1” piece of ginger, grated
more Chile Crunch sauce, lime wedges, extra basil, extra scallions
Make the sauce by combining all of the ingredients in a small bowl or glass measuring cup and set aside. Heat the oil over medium high heat in a large non-stock skillet or wok. Add 3/4 of the scallions (reserve some for garnish), the jalapeño, carrots, and mushrooms and season with a little salt. Cook about 3 minutes, or until they are becoming tender and the beginning to brown. 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. Add in the rice, 3/4 of the basil, and chicken and stir to combine. 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). Mix the eggs into the rice then pack the mixture down into the skillet and let cooked undisturbed 2 minutes to form a crust. Pour the sauce over the rice and stir to coat, scraping up anything that has stuck onto the bottom of the pan. Portion the rice into bowls and garnish with more Chili Crunch, scallions, basil, and lime wedges on the side. Grab your chopsticks and chow down!