Crispy Rice Skillet With Fried Eggs, Veggies, and Chili Crisp

Why You’ll Love This Recipe

• Perfect use for leftovers: Cold rice turns irresistibly crunchy in a skillet.
• One-pan dinner: Veggies and eggs cook right on top, so cleanup is easy.
• Big flavor, small effort: Soy sauce, sesame oil, and chili crisp make it taste like a treat.
• Flexible: Use any frozen veggies you like and adjust heat to your comfort level.

Grocery List

• Produce: garlic (2 cloves), scallions (optional)
• Dairy: 2 large eggs
• Pantry: cooked leftover rice (or cook ahead), neutral oil, soy sauce, toasted sesame oil, chili crisp, frozen mixed vegetables, toasted sesame seeds (optional)

Full Ingredients

For the crispy rice and veggies

• 3 cups (450 g) cooked rice, cold: preferably day-old jasmine or long-grain white rice (brown rice works too, but won’t get quite as crisp).
• 2 tablespoons neutral oil, divided: canola, avocado, grapeseed, or vegetable oil.
• 2 cloves garlic, minced
• 2 cups (300 g) frozen mixed vegetables (peas/carrots/corn or a “stir-fry blend”)

For seasoning

• 2 tablespoons soy sauce (use low-sodium if you prefer)
• 1 tablespoon water
• 1 teaspoon toasted sesame oil

For the eggs and finishing

• 2 large eggs
• 1 to 2 tablespoons chili crisp, to taste
• 2 tablespoons sliced scallions (optional, for freshness)
• 1 teaspoon toasted sesame seeds (optional, for extra crunch)

Step-by-Step Instructions

Step 1: Prep the rice and mix the seasoning

Break up 3 cups cold cooked rice with your hands or a fork so it’s mostly separate grains (a few clumps are fine). In a small bowl, stir together 2 tablespoons soy sauce and 1 tablespoon water. Keep the 1 teaspoon toasted sesame oil and chili crisp nearby for finishing.

Step 2: Preheat the skillet

Place a 10–12 inch skillet (cast iron, carbon steel, or nonstick) over medium-high heat for 2 minutes. You’re aiming for a hot pan—about 375–400°F at the surface if you check with an infrared thermometer.

Add 1 tablespoon neutral oil and swirl to coat the bottom.

Step 3: Crisp the rice until crunchy

Add the rice and spread it into an even layer. Use a spatula to press it down firmly so it makes good contact with the pan. Let it cook undisturbed for 6 minutes.

When the bottom is golden and crisp, flip and stir in large chunks (you want a mix of crispy bits and tender grains). Press down again and cook 2 to 3 minutes more, until you see lots of crunchy edges.

Step 4: Add garlic and toast briefly

Push the rice to the edges of the skillet to create a space in the center. Add the remaining 1 tablespoon neutral oil to the center, then add 2 minced garlic cloves. Stir the garlic in the oil for 30 seconds, just until fragrant (don’t let it brown deeply).

Step 5: Stir-fry the frozen veggies

Add 2 cups frozen mixed vegetables to the skillet and stir to combine with the rice. Cook, stirring occasionally, for 3 to 4 minutes until the veggies are hot and any watery steam has mostly cooked off.

Step 6: Season with soy sauce and make two egg wells

Pour the soy sauce mixture around the skillet (not all in one spot) and toss for 30 to 60 seconds until the rice is evenly coated and the liquid has mostly evaporated.

Use your spoon or spatula to create two wells in the rice, down to the pan surface. Crack 1 egg into each well.

Step 7: Fry the eggs, then finish and serve

Cover the skillet with a lid and cook the eggs over medium-high heat until the whites are set:

• 2 minutes for runny yolks
• 3 minutes for jammy yolks
• 4 minutes for mostly set yolks

Turn off the heat. Drizzle the whole skillet with 1 teaspoon toasted sesame oil. Spoon 1 to 2 tablespoons chili crisp over the rice and/or eggs. Finish with sliced scallions and toasted sesame seeds if using. Serve immediately while the rice is at peak crunch.

Pro Tips

• Cold rice is key: Fresh, hot rice steams and turns soft. Use rice that’s been chilled at least 8 hours, ideally overnight.
• Press and don’t fuss: The best crisp happens when the rice sits undisturbed against the pan for several minutes.
• Control sogginess: If your frozen veggies release a lot of water, cook them an extra 1 to 2 minutes before adding soy sauce.
• Don’t burn the garlic: Toast it briefly in the center, then mix it in quickly.
• Egg timing is flexible: If you like crispy-bottom eggs, uncover for the last 30 seconds and keep heat at medium-high.

Variations

• Kimchi crispy rice: Replace 1 cup of the frozen veggies with 1 cup (150 g) chopped kimchi (add it after the rice crisps, cook 2 minutes). Finish with sesame oil and a little extra chili crisp.
• Extra-protein version: Add 1 cup (150 g) shredded rotisserie chicken or 8 oz (225 g) firm tofu, cubed. Warm through after the veggies are hot.
• Veggie-forward: Add 2 packed cups (60 g) baby spinach at the end and stir just until wilted (about 30 seconds).

Storage & Make-Ahead

For the best crunch, this is happiest eaten right away. That said, leftovers keep well: cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over medium heat with 1 to 2 teaspoons oil, pressing the rice into the pan for 4 to 6 minutes to bring back some crispness. If possible, store leftover rice/veggies separately from eggs and cook fresh eggs when reheating.

Nutrition (per serving)

Approximate, based on 2 servings: Calories: 560; Protein: 16 g; Carbohydrates: 78 g; Fat: 21 g; Fiber: 6 g; Sodium: 980 mg.