Crispy Shallots Fried Rice

I mentioned not too long ago that Wednesday would be my day to sometimes just document a dish we loved that would not have an accompanying story to tell. This is one of those days. A day when I had leftover rice in the fridge, some frozen peas in the freezer and the pages of Food and Wine that magically opened to this recipe. While I will often fiddle with recipes I spy in my food magazines, we stayed pretty true to this recipe for fried rice with the exception of a tiny bit of chili flakes to intensify the flavor just a bit. It’s a great dish when you have leftover rice and though I had shallots in my veggie bin, I would do this in a heartbeat with regular onions too.

This sort of fits with my Wayback Wednesdays in a roundabout way too…mostly because I was reminded that some time way back when I would have just used a box of Rice-A-Roni. I can hear the song now too, ‘Rice-A-Roni, the San Francisco treat.’ There is your earworm for the day!


I made this on a day when I was going to a barbecue put on by neighbors that are Chinese. I did not take it with me opting instead to take my favorite lemon bars from a Nordstrom Cafe recipe. I also sort of figured they would make a much more authentic fried rice than I could ever come up with and I would bring shame on my family; I should not have worried. My biggest surprise was how adventurous they were; we had chicken legs and feet, Mexican dip, a Mexican quiche, barbecued squid and a peach cake they had covered with a favorite mocha frosting recipe of mine. A hodge podge for sure and a delicious one at that! Next time they get this rice; it might not be authentic but it sure was delish…isn’t that really all that matters?


This is simple, pretty and tasty; sort of a perfect dish in my book!

Crispy Shallots Fried Rice
Prep time
Cook time
Total time
  • 3 tablespoons peanut oil, plus more for frying
  • ¾ cup (about 3) shallots, thinly sliced, divided
  • ¼ teaspoon ground turmeric
  • 4½ cups cold cooked rice (I used basmati but regular should be fine too; see Notes)
  • Salt
  • 1 cup frozen petite peas, thawed
  • ¼ tsp red chili flakes
  • Lime wedges, for serving
  1. In a small skillet, heat ¼ inch of peanut oil until shimmering. Add ¼ cup of the sliced shallots and fry over moderately high heat, stirring occasionally, until golden brown and crisp, about 2 minutes.
  2. Using a slotted spoon, transfer the fried shallots to paper towels to drain.
  3. In a wok or large skillet, heat the 3 tablespoons of oil until shimmering.
  4. Add the turmeric and the remaining ½ cup of shallots and stir-fry over moderately high heat until the shallots are softened, about 5 minutes.
  5. Add the rice and 1 teaspoon of salt and stir-fry over high heat for 1 minute.
  6. Add the peas and stir-fry until the rice and peas are hot, 2 to 3 minutes. Stir in the fried shallots and chile flakes and season with salt.
  7. Transfer the rice to a bowl and serve with lime wedges.
If you don’t have leftover rice on hand, you’ll need to cook 1 & ½ cups of rice.


    • Creative Culinary says

      It would be nothing without it! Not only for taste but it gives it such a pretty color. GO Turmeric! :)

    • Creative Culinary says

      You made me chuckle…I certainly know a few bloggers that could remember that ‘less is more’ – I’ve seen some doozies lately when it seems necessary to include every trend but the kitchen sink into one dish! I’ve mentioned in another comment that we enjoy just a simple fried egg on top; that adds some protein and tastes amazing!

    • Creative Culinary says

      Thanks Lizzie and especially thanks for the sweet comment on the photos. I am so stuck with my current situation; small space, few props, either too much or too little light…but I loved these photos too and I don’t feel that way often!

  1. says

    Sounds like you have foodie neighbors. Which is wonderful. Last night I had to endure watching a neighbor use a fork to pick apart my roasted pumpkin and asparagus lasagna while exclaiming out loud “don’t mind me I’m just looking for the lasagna”. I think he was joking, but I wasn’t laughing. My point being is if someone serves you chicken feet, you politely give them a taste and leave the editorializing for private. Thanks for giving me a chance to get that off my chest. GREG
    sippitysup Most Recent Post: Turkey Drumsticks with Pumpkin Molasses Glaze for Practice Thanksgiving

    • Creative Culinary says

      I agree Greg…graciousness is a two way street not limited to the host. I’ve been in the shoes you were in and those folks never got asked back! What did my guests pick apart? A zucchini and cream cheese timbale…how innocuous can you get? :)

  2. says

    There is just something about this dish that makes me want it right now. It is simple but just the best combo of rice, peas and crispy shallots (I love fried shallots). I just love this for lunch. Thanks for reminding us that things don’t have to be crazy, over the top to be wonderful and good.

    • Creative Culinary says

      You are so welcome! I could eat this stuff every day and I say that after eating it every day for the past 5. :)

    • Creative Culinary says

      I served it with some pork chops with a bourbon and mushroom sauce (coming next Monday) but I would do simple grilled chicken or fish in a heartbeat. Or have it all by itself with a fried egg on top…that’s yummy too.

    • Creative Culinary says

      Funny but the last of it is going and I’m craving it again too. I had it with a fried egg on top for dinner the other day; that would be great for breakfast, lunch or dinner!

    • Creative Culinary says

      The turmeric added a nice flavor certainly but the color was the thing I loved the most; made all the difference in presentation.


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