Chili Oil Fried Rice. Delicious fried rice with a spicy kick and packed with umami.

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Chili Oil Fried Rice

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5 from 6 reviews


Units Scale
  • 23 tbsp (32 ml) chili crisp oil* (I used my miso chili oil)
  • 1 tsp (5 ml) vegetarian oyster sauce
  • 1/4 tsp msg
  • 1/8 tsp salt
  • pinch of pepper
  • 1 1/2 cup (330g) day old rice
  • 1/2 (90 g) block soft tofu
  • 1/4 tsp black salt
  • pinch of turmeric, optional
  • 2 (26 g) scallions, sliced
  • 1/2 cup (120 g) vegetables of choice


  1. Separate chili oil from flakes using a strainer. Set aside the crispy bits. Into a large bowl, add the strained chili oil, vegetarian oyster sauce, msg, salt, pepper and day old rice. Mix until rice is coated.
  2. Heat frying pan over medium high heat. Add tofu, turmeric and black salt and cook until slightly fried (about 1 minute). Transfer to a plate.
  3. Heat 1/2 tsp of oil over medium high and stir fry mushrooms until 80% cooked.
  4. Drizzle in 2 tsp of oil and add the rice and white part of scallions and cook for a few minutes until rice is heated. Add the tofu back in and toss together.
  5. Add the scallions and crispy bits of chili oil at the end, toss it all together. Taste and adjust seasoning to your liking. Then remove from heat.
  6. Serve immediately and enjoy!


  • *If you do not have chili oil on hand, you can make a small batch. Add 1/4 tsp sugar, 1 grated garlic, 1 tsp grated ginger, 1 tsp gochugaru, 1 tsp togarashi and 1 tsp red pepper flakes to a bowl. Heat 2 tbsp of oil to 180 C (or right before smoking) and pour over the mixture. Once sizzling has stopped, add in 1 tsp sesame seeds, 1 1/2 tsp miso paste, 2 tsp sesame oil and 1/4 tsp soy sauce. Stir to combine and use in the fried rice.

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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. Looooved this dish! Made a batch of the chilli oil to keep for the future too! Super quick and easy and SOOOOOO tasty! Only had it the other night and can’t wait to make it again 🤤 5 stars!⭐️

  2. Looooved this rice recipe! Made a bunch of the oil to keep and it’s my new favourite thing. Very easy and quick too! Only just had it for dinner and can’t wait to make it again 🙂 5 stars ⭐️

  3. I’m Asian so I love my rice. This recipe definitely hits the spot when it comes to flavor. I omitted the black salt, and it still turned out delish! Looking forward to more day old rice recipes!

  4. Super good and the absolute best when using quality chili oil! I used nutritional yeast instead of turmeric for the tofu after seeing Momofuku IG’s post on grilled cheese with chili oil and the flavor combo is really nice!

  5. I made this last night and it was SO delicious! I have a feeling that this will be a go-to meal in our household. Can’t wait to make it again!