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–+ servings
Spicy Egg Fried Rice

Best Spicy Egg Fried Rice for a Quick Flavor Explosion

This Spicy Egg Fried Rice is a quick, flavorful dish that's perfect for any dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 3 cups Cold, Day-Old Rice Provides the best texture for fried rice; prevents clumping.
  • 2 tablespoons Vegetable Oil For frying; can use canola or peanut oil due to high smoke point.
For the Egg Mixture
  • 2 large Eggs Adds protein and a creamy texture; scramble until soft and fluffy.
For the Spice Mix
  • 1 teaspoon Red Pepper Flakes Offers heat; adjust to taste for spiciness.
  • 1 teaspoon Garlic Powder Enhances flavor and complements the other spices.
  • 1 teaspoon Ginger Powder Adds warmth and depth; can substitute with fresh ginger if preferred.
For the Sauces
  • 2 tablespoons Soy Sauce Brings umami and saltiness; use tamari for a gluten-free option.
  • 1-2 tablespoons Chili Paste or Sriracha Delivers spiciness; adjust quantity based on heat preference.
For the Garnish
  • 2 sliced Green Onions Freshness and a bit of crunch; garnish before serving.
  • 1 teaspoon Sesame Oil (optional) Adds nuttiness; drizzle for extra flavor if desired.
  • Toasted Sesame Seeds or Fresh Cilantro (optional) For garnish and added freshness.

Equipment

  • large skillet or wok

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Crack 2 eggs into the skillet and scramble them for about 2-3 minutes until they are lightly set and fluffy. Remove them from the skillet and set aside.
  3. In the same skillet, add 1 teaspoon of red pepper flakes, 1 teaspoon of garlic powder, and 1 teaspoon of ginger powder. Sauté for about 30 seconds until fragrant.
  4. Introduce 3 cups of cold, day-old rice to the pan, breaking up any clumps as you stir. Cook for 2-3 minutes, continually stirring.
  5. Pour in 2 tablespoons of soy sauce and 1-2 tablespoons of chili paste, mixing well and cooking for an additional minute.
  6. Add the scrambled eggs back into the skillet, along with 2 sliced green onions. Gently fold everything together for about 1-2 minutes.
  7. Drizzle 1 teaspoon of sesame oil over the rice and toss everything. Garnish with additional green onions or sesame seeds if desired before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1.5mg

Notes

For best results, use cold, day-old rice to prevent clumping. Adjust spice levels based on taste preferences.

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