Description
A flavorful and spicy egg fried rice recipe featuring perfectly scrambled eggs, fragrant spices, and a kick of chili paste, cooked quickly in a skillet for a delicious meal that’s easy to prepare and perfect for lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 cups rice cooked and cooled
- 3 large eggs, beaten
- 2 tablespoons oil (vegetable or canola)
- 2 teaspoons soy sauce
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon chili paste or sriracha paste
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 2 green onions, sliced, plus more for garnish
- ½ teaspoon sesame oil (optional)
Instructions
- Scramble the Eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and gently scramble until just set. Remove the eggs from the pan and set aside.
- Stir-Fry the Spices and Rice: Add the remaining tablespoon of oil to the same pan. Stir in red pepper flakes, garlic powder, and ginger powder and cook for 30 seconds to release their aroma. Add the cold rice, breaking up any clumps, and stir-fry for 2–3 minutes until heated through.
- Add Sauce and Eggs: Pour in soy sauce and sriracha paste, stirring well to coat the rice evenly. Return the scrambled eggs to the pan and mix everything together thoroughly.
- Finish and Serve: Stir in sliced green onions and drizzle with sesame oil if using. Remove from heat and garnish with extra green onions. Serve hot, with additional chili sauce on the side for extra heat if desired.
Notes
- If using freshly cooked rice, spread it out on a baking sheet and refrigerate or freeze to cool and dry it out to prevent clumping.
- Add chopped vegetables or leftover proteins for a more filling and nutritious meal.
- Tamari can be substituted for soy sauce to make the dish gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 185mg
