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–+ servings
spicy egg fried rice garnished with chillies and chives
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5 from 4 votes

Spicy Egg Fried Rice

This Spicy Egg Fried Rice is a popular side dish that compliments most Chinese dishes, especially our super tasty Spicy Chicken Wings and Salt and Pepper Chicken. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Diet: Halal, Vegetarian
Servings: 4 people
Calories: 442kcal
Author: Ayla Clulee

Equipment

  • 1 wok with lid
  • 1 Sharp knife
  • 1 measuring spoons
  • 1 Measuring cups
  • 1 kitchen scale
  • 1 Rubber spatula

Ingredients

  • 1 ¼ cups jasmine rice or basmati rice (or 4 cups cooked and cooled rice)
  • 1 tablespoon butter
  • 4 eggs (beaten)
  • 1 tablespoon vegetable oil or peanut oil
  • 1 medium carrot (small diced)
  • 1 ½ cups frozen peas
  • 4 spring onions (sliced)
  • 3 cloves garlic (finely chopped)
  • 1 red chili (sliced)
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper or white pepper
  • 2 tablespoon all purpose soy sauce
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon oyster sauce
  • ½ tablespoon mirin
  • chopped chives, sliced spring onion or red chillies for garnish
US Customary - Metric

Instructions

  • Wash the rice with running cold water until the water from the rice runs clear.
  • Put the rice in a pan with plenty of cold water, bring to a boil and cook for 8 to 10 minutes.
  • Drain the rice using a fine sieve, cool it down under running cold water, and let it drain for 5 minutes.
  • Spread the rice on a tray and leave it in the fridge for one hour or 20 minutes in the freezer until it's thoroughly chilled.
  • Fluff up the rice and break it apart using a fork or do it with your lightly damped fingertips.
  • Heat a large wok on high heat and add butter.
  • When the butter is slightly browned, add the eggs and quickly scramble, set aside on a plate.
  • Turn the heat down to medium and add vegetable oil or peanut oil to the pan then add the carrots, and stir fry for 2 minutes.
  • Add the frozen peas, garlic, spring onions, and red chili, and stir fry for another minute.
  • Turn the heat to high again and add half of the rice, stir fry for a minute then add the rest of the rice, and stir fry for two more minutes.
  • Add sesame oil, salt, freshly ground black pepper or white pepper, soy sauce, sweet chili sauce, oyster sauce, and mirin, give it a quick stir before adding the scrambled eggs.
  • Stir fry for another minute and garnish with some chopped coriander and spring onion before serving.

Notes

  • For the best results, use cold or leftover rice. Freshly cooked rice is too wet and therefore, it makes the rice grains clump together. If you decide to use freshly cooked rice, you would end up with a soggy mess.
  • Before cooking the rice, wash it with running cold water, until the water from the rice runs clear.
  • The rice clamps up when cooled so fluff it up and break it apart using a fork or do it with your lightly damp fingertips before using.
  • Egg Fried Rice is a very quick dish to prepare, so have all your ingredients ready before you start. Make sure you measure the sauce ingredients and then mix them in a bowl, slice the vegetables, and beat the eggs. Have your rice on a plate fluffed up.
  • Add the rice to the vegetables in 2 or 3 batches, and stir-fry the rice for a few minutes before adding the other batch.

Nutrition

Calories: 442kcal | Carbohydrates: 62g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 171mg | Sodium: 1079mg | Potassium: 409mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3516IU | Vitamin C: 42mg | Calcium: 78mg | Iron: 3mg