Spicy Egg Fried Rice Recipe
This Spicy Egg Fried Rice Recipe is a quick, flavourful stovetop meal made with fluffy rice, scrambled eggs, aromatics, and bold spicy seasonings—perfect for busy weeknights and easy meal prep.
Ingredients
- 3 cups cooked day-old jasmine rice cold
- 3 large eggs lightly beaten
- 2 –3 tbsp neutral oil vegetable or canola
- 1 tsp sesame oil
- 1 small onion or 3–4 green onions finely sliced
- 2 –3 cloves garlic minced
- 1 –2 fresh red chilies thinly sliced (adjust to taste)
- 1 medium carrot finely diced or shredded
- 1/2 cup frozen peas thawed
- 2 –3 tbsp light soy sauce to taste
- 1 tbsp oyster sauce or mushroom stir-fry sauce optional
- 1 tsp sugar
- 1/2 tsp white or black pepper
- 1 tbsp chili oil or chili crisp optional
- Fresh cilantro or extra green onions for garnish
- Lime wedges optional, for serving
Instructions
- Heat a wok or large skillet over high heat. Add 1 tbsp oil.
- Pour in the beaten eggs and gently scramble until just set. Remove eggs and set aside.
- Add remaining oil to the pan. Saute onion, garlic, and chilies for 20–30 seconds until fragrant.
- Add carrots and peas; stir-fry briefly until just tender.
- Add cold rice, breaking up clumps. Spread rice out and let it toast for 20–30 seconds before stirring.
- Add soy sauce, oyster sauce (if using), sugar, and pepper. Toss well to coat rice evenly.
- Return scrambled eggs to the pan and gently fold through.
- Drizzle sesame oil and chili oil (if using). Taste and adjust seasoning.
- Garnish with green onions or cilantro and serve hot.
Notes
- Best Rice: Day-old cold rice gives the best texture and prevents sogginess.
- Heat Control: Adjust chilies and chili oil to suit your spice preference.
- Variations: Add chicken, shrimp, tofu, or extra vegetables for a heartier meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot pan for best results.