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Veggie Fried Rice with Spicy Chili Garlic Aioli and Crispy Shallots

Veggie Fried Rice with Spicy Chili Garlic Aioli and Crispy Shallots

An easy, veggie packed fried rice topped with an irresistible, creamy & spicy mayo and tasty, crispy shallots.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

For the shallots:

  • 2 shallots thinly sliced
  • Oil for frying

For the aioli:

  • 1/4 cup mayo
  • 1 Tbsp chili garlic sauce
  • 1 tsp sriracha
  • 1/2 tsp sugar

For the rice:

  • 3 Tbsp oil
  • 4 cups napa cabbage chopped
  • 1/2 white onion small diced
  • 1/2 red pepper diced
  • 1 carrot julienned
  • 2 celery diced
  • 2 cloves garlic minced
  • 2 Tbsp fresh ginger minced or grated
  • 4 cups cooked rice cooled*
  • 1/2 cup peas
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 2 scallions sliced

Instructions
 

  • Heat about 1/2” oil in a skillet over medium-low heat and add in the shallots.
  • Cook, stirring frequently, until golden brown and crisp, about 15 minutes.
  • Drain on paper towel, sprinkle with salt and set aside.
  • Whisk all aioli ingredients together in a bowl and set aside.
  • To make the rice, heat the oil in a wok or large skillet.
  • Add in the onion, carrot, red pepper, and celery. Stir fry 2-3 minutes.
  • Add in the cabbage and stir fry 2 minutes more.
  • Add in the garlic and ginger and stir fry 2 minutes more.
  • Add in the rice, peas, soy sauce and sesame oil. Stir fry until well combined and heated through.
  • Serve with the shallots, scallions and mayo.

Notes

*Cook the rice and refrigerate until ready to use. Earlier in the day or the day before is ideal.
Keyword Veggie Fried Rice with Spicy Chili Garlic Aioli and Crispy Shallots
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