Instructions

1. Cook the jasmine rice according to package instructions. Once cooked, spread it out on a baking sheet to cool and prevent clumping.
2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add 1 cup of diced onion and sauté until translucent, about 3-4 minutes.
3. Add 1 cup of diced bell peppers and 1 cup of diced carrots to the skillet. Stir-fry for an additional 4-5 minutes until the vegetables are tender.
4. Incorporate 3 cloves of minced garlic and 1 tablespoon of grated ginger into the skillet, cooking for another minute until fragrant.
5. Push the vegetables to one side of the skillet and crack 2 large eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.
6. Add the cooled rice to the skillet, breaking up any clumps. Pour in 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of rice vinegar. Mix everything thoroughly until the rice is evenly coated.
7. Stir in 1/4 cup of Chile Crisp, incorporating it well into the fried rice to give it a spicy kick. Adjust the heat level by adding more if desired.
8. Finish by adding 1/4 cup of chopped green onions and 1/4 cup of chopped fresh cilantro. Toss everything together and cook for an additional 2-3 minutes to heat through.
9. Serve the Chile Crisp Fried Rice hot, garnished with additional cilantro or Chile Crisp on top for extra flavor.