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Crispy Shallots Fried Rice in Wok in Red Bowl with Lime Garnish

Crispy Shallots Fried Rice

Crispy Fried Rice is simple and especially with a few added ingredients like shallots.
Course Pasta, Potatoes, Rice & Grains
Cuisine Asian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 - 8 Servings
Calories 180kcal
Author Creative Culinary


  • 3 tablespoons peanut oil plus more for frying
  • ¾ cup about 3 shallots, thinly sliced, divided
  • ¼ teaspoon ground turmeric
  • 4 ½ cups cold cooked rice I used basmati but regular should be fine too; see Notes
  • Salt
  • 1 cup frozen petite peas thawed
  • ¼ tsp red chili flakes
  • Lime wedges for serving


  • In a small skillet, heat 1/4 inch of peanut oil until shimmering. Add 1/4 cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes.
  • Using a slotted spoon, transfer the fried shallots to paper towels to drain.
  • In a wok or large skillet, heat the 3 tablespoons of oil until shimmering.
  • Add the turmeric and the remaining 1/2 cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes.
  • Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute.
  • Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and chile flakes and season with salt.
  • Transfer the rice to a bowl and serve with lime wedges.


If you don’t have leftover rice on hand, you’ll need to cook 1 & 1/2 cups of rice.


Serving: 1 | Calories: 180kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 74mg | Fiber: 2g | Sugar: 1g