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

Cook Time 10

Total Time 25

Servings - 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.