# Crispy Chilli Oil Fried Rice

**By Swapnali Gaikar** · 2026-09-30

Quick wok-tossed fried rice finished at the table with a generous spoon of Small Batch's Bean-Infused Crispy Chilli Oil.

## Ingredients

Ingredient

Amount

Cooked, cooled rice (day-old)

3 cups

Neutral oil

2 tbsp

Large eggs, beaten

2

Carrot, finely diced

0.5 cup

Spring onion, chopped

0.5 cup

Green peas

0.5 cup

Light soy sauce

2 tbsp

Small Batch Bean-Infused Crispy Chilli Oil, plus extra for serving

3 tbsp

Salt

0.5 tsp

## Method

1.  **Scramble the eggs:** Heat oil in a wok over high heat. Pour in eggs and scramble quickly. Remove and set aside.
2.  **Stir-fry the vegetables:** In the same wok, add carrot and peas; stir-fry 2 minutes until just tender.
3.  **Add the rice:** Add rice, breaking up clumps, and stir-fry 3–4 minutes until heated through and slightly crisp.
4.  **Season:** Return eggs to wok. Add soy sauce, salt, and spring onion. Toss together 1 minute.
5.  **Finish with chilli oil:** Stir Crispy Chilli Oil through off the heat. Serve with extra on the side to add at the table.

**Tip:** Day-old refrigerated rice fries up drier and crisper than freshly cooked rice.

**Tags:** All Recipes, Vegetarian

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> Source: [smallbatch.co.in](https://smallbatch.co.in/blogs/vegetarian/crispy-chilli-oil-fried-rice)