Description
A flavorful and easy-to-make Spicy Egg Fried Rice combining cooked rice with scrambled eggs, fresh vegetables, and a blend of soy and oyster sauces, perfect for a quick and satisfying meal.
Ingredients
Scale
Base Ingredients
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 2 large eggs
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small red chili, chopped
- 1/2 cup frozen peas
- 1/2 cup chopped carrots
- 2 tablespoons chopped green onions
Seasonings and Sauces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon white pepper
Instructions
- Heat oil: Heat a large pan or wok over medium-high heat and add the vegetable oil to prepare for cooking.
- Sauté onion: Add the chopped onion and sauté for 2-3 minutes until soft and translucent, building the flavor base.
- Add garlic and chili: Stir in minced garlic and chopped red chili, cooking for 30 seconds until fragrant.
- Scramble eggs: Crack in the eggs, stirring constantly to scramble them fully and lightly brown.
- Add vegetables: Push eggs aside and add frozen peas and chopped carrots, stir-frying for 2-3 minutes till tender.
- Combine rice: Add cooked rice, breaking up clumps and mixing thoroughly with the veggies and eggs.
- Season rice: Pour in soy sauce, oyster sauce, and sesame oil, stirring to evenly coat the rice.
- Season with pepper: Sprinkle ground black pepper and white pepper, adjusting seasoning to taste.
- Fry rice: Stir continuously for 2-3 minutes, letting the rice absorb the flavors and fry slightly.
- Add green onions: Mix in chopped green onions for fresh flavor and color.
- Serve hot: Remove from heat and serve immediately to enjoy while warm.
Notes
- Use day-old rice for best texture; freshly cooked rice can be too soft and sticky.
- Add or adjust chili to control the spiciness according to your preference.
- Oyster sauce adds a subtle umami flavor; for a vegetarian version, replace with mushroom sauce.
- Feel free to include other vegetables such as bell peppers or corn for variation.
- Cook on medium-high heat to get slightly crispy rice without burning.
