Garlic Chili Scorched Rice
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Recipe Intro From kaylacappiello
If you love crispy rice, this garlic chili scorched rice is a must-try! Made with U.S.-grown rice, it's perfect for breakfast, brunch, or even a quick dinner, it combines savory and spicy flavors with minimal effort. Made with just five simple ingredients, it’s naturally gluten-free and dairy-free, making it a versatile option for any diet. Enjoy bold flavors and a satisfying crunch in every bite!
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ingredients
- 3 to 4 tablespoons butter or oil (such as olive oil or avocado oil)
- 1 cup cooked rice, at room temperature
- 1 large egg
- 2 to 3 tablespoons garlic chili oil
- 1 cup fresh arugula
Method
Prepare the Rice
Step 1
If using leftover rice, let it come to room temperature.
Step 2
For freshly cooked rice, follow the package instructions and allow it to cool slightly before proceeding.
Crisp the Rice
Step 1
Heat a cast iron skillet over high heat. Add butter or oil and let it melt until it starts to shimmer.
Step 2
Spread the rice evenly across the skillet. Reduce heat to medium and let it cook undisturbed for 20–30 minutes, or until the bottom is golden brown and crispy. Keep an eye on the rice to prevent burning, adjusting the heat as needed.
Cook the Egg
Step 1
While the rice is cooking, heat a separate skillet over medium-high heat. Add a small amount of butter or oil.
Step 2
Crack the egg into the skillet and cook until the white is set but the yolk remains runny (about 3–4 minutes).
Assemble and Serve
Step 1
Flip the rice in the skillet so the crispy side faces up. Carefully transfer to a plate.
Step 2
Top the crispy rice with the fried egg, a drizzle of garlic chili oil, and fresh arugula.
Step 3
Serve immediately and enjoy!