Spicy Egg Fried Rice (Printable Version)
Fluffy eggs, chili, and spices combine with rice for a bold, quick meal.
# What You'll Need:
→ Rice and Eggs
01 -
2 cups cooked and cooled white rice
02 -
3 large eggs, beaten
→ Spices and Sauces
03 -
2 tablespoons vegetable oil or canola oil, divided
04 -
2 teaspoons soy sauce
05 -
1 teaspoon red pepper flakes, or to taste
06 -
1 teaspoon chili paste or sriracha paste
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon ground ginger
09 -
2 green onions, thinly sliced, plus extra for garnish
10 -
1/2 teaspoon sesame oil, optional
# Step-by-Step Guide:
01 -
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.
02 -
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.
03 -
Pour in soy sauce and chili paste or sriracha; stir to coat rice thoroughly. Return scrambled eggs to the pan and mix until incorporated.
04 -
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.
# Additional Notes:
01 -
Use day-old, chilled rice for best results to achieve a non-sticky texture.