Spicy Egg Fried Rice Recipe

Introduction

Spicy Egg Fried Rice is a quick and flavorful dish that combines fluffy rice with a zesty kick from red chili and savory sauces. Perfect for a weeknight dinner, this recipe brings together simple ingredients to create a satisfying meal full of vibrant colors and textures.

Ingredients

• 250 g jasmine rice or basmati rice (or 750 g cooked and cooled rice)
• 1 tbsp butter
• 4 eggs (beaten)
• 1 tbsp vegetable oil or peanut oil
• 1 medium carrot (small diced)
• 200 g frozen peas
• 4 spring onions (sliced)
• 3 cloves garlic (finely chopped)
• 1 red chili (sliced)
• 1 tbsp sesame oil
• ½ tsp salt
• ½ tsp freshly ground black pepper or white pepper
• 2 tbsp all purpose soy sauce
• 1 tbsp sweet chili sauce
• 1 tbsp oyster sauce
• ½ tbsp mirin
• Chopped chives, sliced spring onion, or red chilies for garnish

Instructions

1. Step 1: Wash the rice under running cold water until the water runs clear to remove excess starch.
2. Step 2: Place the rice in a pan with plenty of cold water, bring to a boil, and cook for 8 to 10 minutes until tender but still firm.
3. Step 3: Drain the rice using a fine sieve, rinse under cold water to cool, and let it drain for 5 minutes.
4. Step 4: Spread the rice on a tray and chill it in the fridge for one hour or in the freezer for 20 minutes to dry it out thoroughly.
5. Step 5: Fluff up the chilled rice and break apart any clumps with a fork or lightly dampened fingertips.
6. Step 6: Heat a large wok on high heat and add the butter; when it begins to brown slightly, pour in the beaten eggs and scramble quickly. Remove the eggs and set aside.
7. Step 7: Lower the heat to medium and add the vegetable or peanut oil, then stir fry the diced carrots for 2 minutes.
8. Step 8: Add the frozen peas, garlic, sliced spring onions, and red chili; stir fry for another minute to combine flavors.
9. Step 9: Increase the heat back to high and add half of the rice, stir frying for 1 minute before adding the remaining rice and frying for another 2 minutes.
10. Step 10: Pour in the sesame oil, salt, pepper, soy sauce, sweet chili sauce, oyster sauce, and mirin. Stir quickly to coat the rice evenly.
11. Step 11: Return the scrambled eggs to the wok and stir fry everything together for another minute to combine.
12. Step 12: Garnish with chopped chives, extra spring onion slices, or red chili before serving.

Tips & Variations

• Use day-old rice for the best texture; fresh rice can become mushy.
• Substitute vegetables like bell peppers or corn to vary the flavor and color.
• Add cooked chicken, shrimp, or tofu for extra protein.
• Adjust the amount of red chili to control the heat level.
• For a fragrant twist, try adding a splash of toasted sesame oil or a sprinkle of white pepper at the end.

Storage

Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a pan or microwave, adding a splash of water or oil to prevent drying out. Stir occasionally while reheating to warm evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover rice instead of cooking fresh rice?

Yes, leftover rice that has been chilled overnight works best for fried rice since it is drier and less likely to clump together, giving a better texture.

How spicy is this fried rice?

The spice level depends on the amount of red chili used. You can reduce or increase the chili to suit your taste, or omit it altogether for a milder version.

Spicy Egg Fried Rice Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 66 reviews

A vibrant and flavorful Spicy Egg Fried Rice recipe featuring fluffy jasmine or basmati rice stir-fried with scrambled eggs, fresh vegetables, and a harmonious blend of savory sauces and spices. Perfect as a quick, satisfying meal with a delightful balance of heat and umami.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Asian
• Diet: Halal

Ingredients

Scale 1x2x3x

Main Ingredients

• 250 g jasmine rice or basmati rice (or 750 g cooked and cooled rice)
• 1 tbsp butter
• 4 eggs (beaten)
• 1 tbsp vegetable oil or peanut oil
• 1 medium carrot (small diced)
• 200 g frozen peas
• 4 spring onions (sliced)
• 3 cloves garlic (finely chopped)
• 1 red chili (sliced)

Sauces & Seasonings

• 1 tbsp sesame oil
• ½ tsp salt
• ½ tsp freshly ground black pepper or white pepper
• 2 tbsp all purpose soy sauce
• 1 tbsp sweet chili sauce
• 1 tbsp oyster sauce
• ½ tbsp mirin

Garnish

• Chopped chives, sliced spring onion, or red chillies

Instructions

1. Prepare the rice: Wash the rice with running cold water until the water runs clear to remove excess starch.
2. Cook the rice: Place rice in a pan with plenty of cold water, bring to a boil, and cook for 8 to 10 minutes until tender but not mushy.
3. Drain and cool: Drain rice using a fine sieve, rinse under running cold water to stop the cooking process, and let it drain for 5 minutes.
4. Chill the rice: Spread the rice on a tray and refrigerate for one hour or freeze for 20 minutes until thoroughly chilled to help separate grains for frying.
5. Fluff rice: Break apart chilled rice using a fork or lightly dampened fingertips to avoid clumps during frying.
6. Scramble eggs: Heat a large wok on high heat, add butter, and once slightly browned, add beaten eggs and quickly scramble; set aside.
7. Cook vegetables: Reduce heat to medium, add vegetable or peanut oil to the wok, then stir-fry diced carrots for 2 minutes.
8. Add aromatics and vegetables: Toss in frozen peas, garlic, spring onions, and red chili, stir-frying for another minute to develop flavors.
9. Stir-fry rice: Increase heat to high, add half the rice and stir-fry for one minute, then add the remaining rice and stir-fry for two more minutes to heat through and combine ingredients.
10. Add sauces and seasoning: Mix in sesame oil, salt, freshly ground pepper, soy sauce, sweet chili sauce, oyster sauce, and mirin, stirring quickly to evenly coat the rice.
11. Combine eggs and finish: Return scrambled eggs to the wok, stir-fry everything for another minute to blend flavors thoroughly.
12. Garnish and serve: Remove from heat, garnish with chopped chives, spring onions, or red chillies, and serve immediately.

Notes

• Chilling the rice before stir-frying is crucial to prevent clumping and achieve a fluffy texture.
• You can substitute frozen peas with fresh peas or mixed vegetables based on preference.
• Adjust the amount of red chili for desired spiciness.
• Using day-old cooked rice is an excellent alternative to freshly cooked chilled rice for better results.
• Mirin adds a subtle sweetness and depth but can be omitted if unavailable.

Keywords: spicy egg fried rice, Asian fried rice, easy fried rice recipe, vegetable fried rice, egg fried rice with chili, sesame oil fried rice