Description
Whipping up Spicy Egg Fried Rice delivers a quick, flavor-packed meal that will rescue your dinner routine. Scrambled eggs, chili heat, and leftover rice come together in a skillet for a seriously satisfying plate that solves your hunger in minutes.
Ingredients
Scale
Main Ingredients:
- 2 cups white rice
- 3 large eggs
- 2 tablespoons vegetable oil
Supporting Ingredients:
- 2 teaspoons soy sauce
- 1 teaspoon red pepper flakes
- 1 teaspoon chili paste
Seasonings and Garnish:
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 green onions
- ½ teaspoon sesame oil
Instructions
- Crack 3 eggs into a bowl and whisk thoroughly until completely blended.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high heat (375°F) for 2 minutes.
- Pour whisked eggs into hot skillet and gently scramble for 45-60 seconds until softly set. Transfer eggs to a clean plate.
- Add remaining 1 tablespoon oil to the same skillet and quickly stir in 1 teaspoon red pepper flakes, ½ teaspoon garlic powder, and ½ teaspoon ground ginger.
- Toast spices for 30 seconds until their fragrance releases, stirring constantly to prevent burning.
- Dump 2 cups cooked white rice into skillet, breaking apart any clumps with your spatula.
- Stir-fry rice for 2-3 minutes, ensuring each grain gets coated with spices and becomes slightly crispy.
- Drizzle 2 teaspoons soy sauce and 1 teaspoon chili paste across rice, mixing thoroughly to distribute evenly.
- Reintroduce scrambled eggs to skillet, gently folding them into rice mixture.
- Sprinkle 2 thinly sliced green onions across the rice and mix briefly.
- Finish with ½ teaspoon sesame oil drizzled over the top and remove from heat.
- Transfer to serving plate and garnish with additional green onion slices.
Notes
- Using day-old rice ensures the best texture and prevents mushy fried rice, as cold rice separates more easily in the pan.
- Keep the heat high and stir constantly to create crispy edges on the rice and prevent sticking.
- Fresh ginger or garlic can replace powdered versions for a more intense flavor profile if you prefer.
- For a vegetarian version, swap eggs with tofu and use tamari instead of soy sauce to make the dish gluten-free.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 401 kcal
- Sugar: 1 g
- Sodium: 457 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 186 mg