Description
A quick and flavorful spicy egg fried rice recipe that’s perfect for a satisfying meal.
Ingredients
Scale
- 2 cups cooked and cooled white rice
- 3 large eggs, beaten
- 2 tablespoons vegetable oil or canola oil, divided
- 2 teaspoons soy sauce
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon chili paste or sriracha paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 green onions, thinly sliced, plus extra for garnish
- 1/2 teaspoon sesame oil, optional
Instructions
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the beaten eggs and gently scramble until just set. Transfer eggs to a plate and set aside.
- Add remaining 1 tablespoon oil to the pan. Stir in red pepper flakes, garlic powder, and ginger powder; cook for 30 seconds until aromatic.
- Add cooked rice, break up clumps, and stir-fry for 2–3 minutes until heated through and evenly coated with spices.
- Pour in soy sauce and chili paste or sriracha; stir to coat rice thoroughly.
- Return scrambled eggs to the pan and mix until incorporated.
- Stir in sliced green onions and, if desired, drizzle with sesame oil. Remove from heat.
- Garnish with extra green onions and serve hot. Provide additional chili sauce on the side for more spice.
Notes
- Adjust the amount of red pepper flakes and chili paste for desired spice level.
- Make sure to use cooled rice for better texture.
- Additional vegetables such as peas or carrots can be added for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg