Description
This Spicy Egg Fried Rice recipe is a quick and flavorful dish featuring tender scrambled eggs, fresh vegetables, and a perfect blend of soy and oyster sauces. Ideal for a satisfying weeknight meal, it balances a hint of heat from red chili with savory seasonings for a deliciously comforting bowl of fried rice.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small red chili, chopped
- 2 large eggs
- 1/2 cup frozen peas
- 1/2 cup chopped carrots
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon white pepper
- 2 tablespoons chopped green onions
Instructions
- Heat the pan: Heat a large pan or wok over medium-high heat and add the vegetable oil, ensuring the surface is evenly coated for proper frying.
- Sauté onion: Once the oil is hot, add the chopped onion and sauté for about 2-3 minutes until it becomes soft and translucent, releasing its sweetness.
- Add garlic and chili: Stir in the minced garlic and chopped red chili, cooking for an additional 30 seconds until fragrant to infuse the oil with flavor.
- Cook eggs: Crack the two eggs into the pan and stir constantly to scramble them until fully cooked and lightly browned, incorporating them evenly into the dish.
- Cook vegetables: Push the scrambled eggs to one side, add frozen peas and chopped carrots, and stir-fry for 2-3 minutes until heated through and slightly tender.
- Add rice: Add the cooked rice to the pan, breaking up any clumps and mixing thoroughly with the vegetables to distribute ingredients evenly.
- Season the rice: Pour the soy sauce, oyster sauce, and sesame oil over the rice, stirring well to coat all the grains with the savory sauces.
- Add spices: Sprinkle ground black pepper and white pepper over the rice, adjusting seasoning as needed to enhance the spiciness and flavor depth.
- Fry and combine: Stir everything together for another 2-3 minutes to allow the rice to fry properly and absorb all the flavors.
- Add green onions: Finally, mix in the chopped green onions for a fresh, mild onion flavor and remove from heat.
- Serve: Serve the spicy egg fried rice immediately while hot to enjoy the best texture and taste.
Notes
- Use day-old rice for best texture to prevent clumping and mushiness.
- Adjust chili quantity to control the level of spiciness to your preference.
- Oyster sauce can be replaced with vegan oyster sauce or additional soy sauce for a vegetarian version.
- Ensure the pan or wok is hot enough before adding ingredients to achieve proper frying.
- Leftover fried rice can be stored in the refrigerator for up to 2 days and reheated thoroughly before serving.
