Chinese Chili Oil Crispy Garlic Rice
A fragrant, spicy rice dish with crispy fried garlic, whole dried chilies, and a drizzle of aromatic chili oil. The rice is infused with oil from deep-frying garlic slivers, creating a golden, slightly crispy texture with concentrated savory and heat notes. This restaurant-style side pairs well with stir-fries, roasted proteins, or braised dishes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 servings (about 3 cups cooked rice)
Steps
Before you start
- Use day-old or cold cooked rice (warm rice will clump); if using freshly cooked rice, spread it on a plate to cool for 20 minutes first
- Slice the garlic thinly and uniformly so it crisps evenly
- Preheat your wok or large skillet over medium-high heat
Fry the garlic slivers
- Heat the 4 tablespoons (60 ml) of vegetable oil in a wok or 12-inch (30 cm) skillet over medium-high heat.
- When the oil shimmers, add the sliced garlic slivers and stir constantly for 3–4 minutes until golden-brown and crispy, moving them to the edges frequently so they cook evenly.
- The garlic should be fragrant and turn a pale to medium amber color.
- Pour the garlic and oil through a slotted spoon into a small bowl, setting aside both the crispy garlic and the garlic-infused oil separately.
- Do not let it brown too dark or it will taste bitter.
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Ready when: Garlic slices are golden-brown and crispy, oil is fragrant
Tip: Watch the garlic closely—it continues to darken after you remove it from heat, so pull it out just before it reaches your desired color.
Toast the dried chilies
- Add the whole dried chilies to the same wok (or add a bit more oil if needed, about 1 tablespoon / 15 ml) over medium heat.
- Toast them for 1–2 minutes, stirring occasionally, until they darken slightly and release their aroma.
- They should become fragrant but not blackened.
- Remove the chilies to a plate.
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Ready when: Chilies darken slightly and smell fragrant
Tip: Toasting the chilies builds their flavor and releases the capsaicin oils, but be careful not to burn them or the rice will taste acrid.
Fry the cold rice
- Pour the reserved garlic-infused oil back into the wok and increase the heat to high.
- Add the cold rice, breaking up any clumps with the back of your spoon.
- Stir-fry for 4–5 minutes, tossing constantly, until the rice is heated through and some grains are lightly golden and slightly crispy on the outside.
- The rice should separate into individual grains and make a light chattering sound as you toss it.
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Ready when: Rice is hot throughout, grains are separate, some edges are lightly golden
Tip: Don't overcrowd the wok and don't stir too gently—you want high heat and vigorous tossing to achieve the crispy, restaurant-style texture. If your wok is too small, cook the rice in two batches.
Season and finish
- Add the soy sauce to the rice and toss for 30 seconds to coat evenly.
- Taste and adjust with salt and white pepper as needed.
- The rice should taste savory and balanced.
- Pour the chili oil (2 tablespoons / 30 ml) in a thin stream around the edge of the wok, tossing gently to distribute it throughout.
- Scatter the crispy garlic slivers over the top and add the toasted dried chilies back in, breaking them into halves as you add them if you prefer less visible heat.
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Ready when: All ingredients are evenly coated and combined
Tip: Add the chili oil at the very end so its fresh, fragrant flavor isn't lost to heat. You can adjust the amount to your preferred spice level.
Garnish and serve
- Transfer the rice to a serving platter or bowls and top with the reserved dark green scallion tops.
- Serve immediately while the rice is hot and the crispy garlic is still crunchy.
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Tip: Add the scallion greens just before serving so they stay fresh and bright; if they sit too long in the hot rice, they'll wilt and discolor.
Good to know
Tips
- Use day-old or chilled rice, not freshly cooked warm rice, which will steam and clump rather than crisp up nicely.
- The key to crispy rice is high heat and constant tossing—don't be timid with the flame or your stirring.
- Slice the garlic thinly and uniformly so all pieces cook at the same rate; thick slices may remain raw while thin ones burn.
- For a less spicy version, remove the seeds from the dried chilies before adding them, or omit them entirely and let the chili oil provide all the heat.
Make ahead
You can fry the garlic and toast the chilies up to 1 hour ahead. Store the crispy garlic in an airtight container at room temperature, and keep the chili oil and toasted chilies in separate containers. Reheat the garlic briefly in a dry skillet over medium heat for 1 minute to restore crispness, then proceed with the rice frying step.
Storage & reheating
Best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a wok or skillet over medium-high heat with a splash of oil, tossing frequently, until warmed through (about 3–4 minutes). The crispy garlic will soften, but the rice will remain flavorful. Do not freeze.
Substitutions
- chili oil, store-bought or homemade → Hot sesame oil (half the amount, about 1 tablespoon / 15 ml) or a mix of sesame oil and chili flakes. Sesame oil is more assertive; use sparingly so it doesn't overpower the garlic flavor.
- dried red chilies, whole → Chili flakes (about 1 teaspoon / 2 g) toasted lightly in the wok. Chili flakes will distribute throughout the rice rather than being visible pieces, so adjust to your preferred spice level.
- soy sauce → Tamari (gluten-free soy sauce) or coconut aminos. Use the same volume; tamari has a slightly deeper flavor while coconut aminos are milder and slightly sweeter.
- scallions (green onions) → Fresh cilantro leaves, chopped, or a combination of cilantro and scallions. Cilantro adds a bright, herbaceous note; add it fresh just before serving.
