Description
A flavorful and spicy egg fried rice recipe that combines scrambled eggs, aromatic spices, and chili paste for a quick and satisfying meal. Perfect as a main dish or side, this easy-to-make fried rice delivers a spicy kick balanced with savory soy sauce and fresh green onions.
Ingredients
Scale
Rice and Eggs
- 2 cups cooked and cooled white rice
- 3 large eggs, beaten
Oils and Sauces
- 2 tablespoons vegetable oil or canola oil, divided
- 2 teaspoons soy sauce
- 1 teaspoon chili paste or sriracha paste
- 1/2 teaspoon sesame oil, optional
Spices and Aromatics
- 1 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 green onions, thinly sliced, plus extra for garnish
Instructions
- Scramble the Eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and gently scramble them until just set but still soft. Transfer the scrambled eggs to a plate and set aside for later.
- Sauté Spices: Add the remaining 1 tablespoon of oil to the same skillet. Stir in red pepper flakes, garlic powder, and ground ginger. Cook for about 30 seconds until the spices become fragrant and aromatic.
- Stir-fry the Rice: Add the cooked and cooled white rice to the pan. Break up any clumps with a spatula and stir-fry the rice for 2 to 3 minutes, allowing it to heat through completely and become coated evenly with the spices.
- Add Sauces: Pour in the soy sauce and chili paste or sriracha. Stir thoroughly to ensure that every grain of rice is coated with these flavorful sauces.
- Combine Eggs and Rice: Return the scrambled eggs to the pan with the rice. Mix everything together thoroughly until the eggs are evenly distributed throughout the rice.
- Finish with Green Onions and Sesame Oil: Stir in the sliced green onions and drizzle with sesame oil if using. Remove the pan from heat.
- Serve and Garnish: Garnish the spicy egg fried rice with extra green onions. Serve hot and offer additional chili sauce on the side for those who want an extra kick of spice.
Notes
- Use day-old rice for best texture to prevent sogginess.
- Adjust red pepper flakes and chili paste according to your preferred spice level.
- Vegetable or canola oil works well for neutral flavor; sesame oil is optional but adds a nice aroma.
- Green onions add freshness and slight crunch; feel free to add other veggies as desired.
- This recipe can be made gluten-free by using gluten-free soy sauce.
