Fiery Chili Garlic Fried Rice with Pork

Explosive chili-garlic heat meets juicy ground pork and day-old rice in this irresistible Chinese fried rice. Scattered with scallions and crowned with a runny fried egg, every bite delivers smoky wok-char, tingling spice, and pure comfort in under 30 minutes.

Why You’ll Love This Recipe

This fiery chili garlic fried rice with pork is your new weeknight obsession—bold, budget-friendly, and lightning-fast. The magic happens in one screaming-hot wok: chilled rice separates into smoky, individual grains while ground pork crisps at the edges, soaking up a fiery sauce of chili crisp, fresh chilies, and heaps of garlic. It’s completely customizable—dial the heat up or down, toss in whatever veggies are languishing in your crisper, or swap proteins on a whim. Cleanup is minimal, satisfaction is maximum, and leftovers reheat like a dream (if you manage to have any). Whether you’re feeding spice addicts or introducing kids to “big flavors,” this dish turns humble ingredients into restaurant-worthy deliciousness that’ll have everyone fighting for the crunchy bottom bits.

Recipe Tips and Tricks

• Cold Rice Is Key → Day-old or chilled prevents mushiness.
• High Heat Wok → Carbon steel or cast iron for true wok hei.
• Prep Everything First → Mise en place keeps the fast pace.
• Crisp the Pork → Let it sit undisturbed for golden edges.
• Chili Crisp Oil → Use the flavorful oil, not just solids.
• Egg on Top → Fry separately for runny yolk perfection.
• Sauce Before Rice → Coats pork evenly without clumping.
• Toss, Don’t Stir → Lift and flip for even char.

Yield: 4 Servings

Fiery Chili Garlic Fried Rice with Pork

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Spicy chili-garlic pork fried rice with crispy edges and runny egg—bold Chinese flavors in minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 lb ground pork (80/20)
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 tbsp light soy sauce
• 2 tbsp neutral oil (for wok)
• 3 fresh Thai chilies or Fresno, sliced
• 3 tbsp chili crisp (with oil)
• 4 cups day-old jasmine rice, cold
• 4 large eggs
• 4 scallions, sliced (whites/greens separated)
• 6 cloves garlic, minced
• Optional: cilantro, extra chili crisp

Instructions

1. Prep Ingredients → Chill rice, slice chilies, mince garlic, separate scallions—have everything ready beside the stove.
2. Heat Wok → Get it smoking hot over high flame; add 1 tbsp neutral oil and swirl to coat.
3. Crisp Pork → Add ground pork in one layer; let sit 2 minutes undisturbed until edges brown, then break up.
4. Aroma Boost → Push pork aside; add garlic, chili slices, and scallion whites—stir-fry 30 seconds until fragrant.
5. Sauce It → Drizzle soy sauce and oyster sauce around wok edges; toss pork to coat in glossy umami.
6. Rice Time → Crumble cold rice into wok; toss vigorously to separate grains and coat with sauce.
7. Chili Crisp Magic → Spoon in chili crisp with plenty of oil; flip and toss for even fiery distribution.
8. Char Perfection → Spread rice in even layer; let sit 1 minute for crispy bottom, then toss again.
9. Finish Fresh → Drizzle sesame oil, scatter scallion greens; one final toss off heat.
10. Crown with Egg → Fry eggs sunny-side in separate pan; slide atop steaming rice and serve immediately.

Notes

• Day-old rice is non-negotiable—fresh rice turns gummy.
• Chili crisp oil carries flavor; don’t skimp on the red oil.
• Runny yolk is the built-in sauce—don’t overcook eggs.
• Adjust chilies to your heat tolerance; start mild and add more.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1186Total Fat 57gSaturated Fat 16gUnsaturated Fat 40gCholesterol 362mgSodium 1722mgCarbohydrates 96gFiber 4gSugar 5gProtein 71g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Ground Pork → 1 lb; 80/20 for flavor and crispness.
• Day-Old Rice → 4 cups jasmine; cold and dry is essential.
• Chili Crisp → 3 tbsp Lao Gan Ma or homemade; adjust heat.
• Fresh Chilies → Thai bird or Fresno; seeded for less fire.
• Garlic → 6 cloves minced; the bolder the better.
• Scallions → 4; whites for cooking, greens for garnish.
• Eggs → 4-6; fried sunny-side up with lacy edges.
• Soy Sauce → 2 tbsp light; tamari for gluten-free.
• Oyster Sauce → 1 tbsp; adds umami depth.
• Sesame Oil → 1 tsp finish; aromatic final drizzle.

Variations and Substitutions

• Protein Swap → Shrimp, chicken, tofu, or Chinese sausage.
• Vegetarian → Mushrooms + extra egg; skip oyster sauce.
• Mild Version → Reduce chilies; use mild chili crisp.
• Veggie Boost → Bell peppers, peas, carrots, or bok choy.
• Kimchi Twist → Swap half rice with chopped kimchi.
• Cauliflower Rice → Low-carb; cook 2 min less.
• Bacon Upgrade → Render bacon fat for smoking base.
• Gluten-Free → Tamari + GF oyster sauce alternative.

Storage Options

• Refrigerator → Airtight container up to 3 days.
• Freezer → Portion in bags (no egg); up to 2 months.
• Reheating → Microwave with damp towel or wok with splash water.

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