Crispy Fried Rice is simple and especially with a few added ingredients like shallots.
Course Pasta, Potatoes, Rice & Grains
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Servings 6- 8 Servings
Author Creative Culinary
3tablespoonspeanut oilplus more for frying
¾cupabout 3 shallots, thinly sliced, divided
4 ½cupscold cooked riceI used basmati but regular should be fine too; see Notes
1cupfrozen petite peasthawed
¼tspred chili flakes
Lime wedgesfor 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.