Garlic Chili Scorched Rice

Garlic Chili Scorched Rice

If you love crispy rice, this garlic chili scorched rice is a must-try! It's perfect for breakfast, brunch, or 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!

This recipe stars U.S.-grown rice and comes to us from our friend @kaylacappiello in partnership with thefeedfeed and USA Rice.

  • Serving Size
    1 serving
  • Prep Time
    20 mins
  • Cook Time
    40 mins
  • Total Time
    60 mins

Ingredients

  • 3-4 Tbsp butter or oil of choice
  • 1 cup rice
  • 1 egg
  • 2 to 3 Tbsp garlic chili oil
  • 1 cup arugula
 

Directions

  • If using leftover rice, ensure it is at room temperature. If cooking fresh rice, follow package instructions to cook the rice. 
  • Heat a cast iron skillet over high heat. Add the butter or oil.
  • Once the butter or oil is melted and simmering, add the cooked rice, spreading it evenly across the bottom of the pan.
  • Reduce heat to medium and cook undisturbed until the bottom is golden brown and crispy. This may take 20-30 minutes. Monitor the rice closely and adjust the heat as needed to prevent burning.
  • While the rice is searing, heat another skillet over medium-high heat. Add a little oil or butter. Crack the egg into the skillet and cook until the white is set but the yolk is still runny.
  • Carefully flip the rice in the cast iron skillet so the crispy side is up.
  • Top with the over-easy egg, garlic chili oil, and arugula.
  • Serve immediately.