If I’m standing in front of the fridge wondering what to make, Spicy Egg Fried Rice is one of the first things I think of. It doesn’t need much—cold rice, a couple eggs, and a few things from the spice cabinet. The result is anything but basic: smoky, spicy, and surprisingly layered for something that comes together in minutes with pantry staples.
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I love how the rice gets a little crisp, the eggs stay soft, and the heat builds just enough to remind me that bland isn’t on the menu tonight. It’s fast food in the best sense—made with what I’ve got, cooked hot, and eaten straight from the pan if nobody’s looking.
The eggs aren’t just filler here. They’re the anchor. They mellow the spice, bring richness to the dish, and hold everything together without stealing the spotlight. It’s a good reminder that eggs can do a lot more than sit pretty on toast—they can carry a whole meal.
Ingredients You Need
The ingredients for this Egg Fried Rice recipe are all pretty much pantry staples. You might need to make a mental note to grab a bunch of green onions on your next grocery shop, but you probably already have everything else.
Most of the ingredients for Spicy Egg Fried Rice are pantry staples, but if you’re missing one or two, they’re easy to find at any well-stocked grocery store.
- Cooked rice: Day-old rice works best—it’s dryer and holds up better in the pan.
- Eggs: The key protein here. Scrambled just until set so they stay tender and creamy.
- Oil: Use any neutral oil with a high smoke point, like vegetable or canola.
- Soy sauce: Brings the umami. Use low-sodium if you want more control over the salt.
- Red pepper flakes: For the heat. Adjust depending on how much spice you’re after.
- Sriracha or chili paste: Adds both heat and a touch of tangy sweetness.
- Garlic powder: For extra flavor without chopping.
- Ginger powder: A warm background note that complements the spice.
- Green onions: Adds freshness and crunch at the end.
- Sesame oil (optional): Just a few drops bring a nutty depth.
How to Make Spicy Egg Fried Rice
This dish is quick to throw together and doesn’t demand much prep. Here’s how:
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- Heat oil in a large skillet or wok and scramble the eggs until just set. Remove and set aside.
- Add more oil to the pan. Stir in red pepper flakes, garlic powder, and ginger powder, cooking briefly to release their flavors.
- Dump in the cold rice, breaking it up as you add it to the skillet. Stir fry the rice, pressing it down into the pan a bit and letting it crisp up on the bottom.
- Pour in the soy sauce and sriracha. Mix well so the rice is evenly coated.
- Return the eggs to the pan and toss everything together.
- Stir in the green onions and drizzle with sesame oil if using. Serve hot.
Expert Tips for Success
This recipe is as easy as it gets, but a few tricks make it even better:
- Use completely cooled or day-old rice—fresh rice will steam instead of fry.
- Break the rice up with your hands as you add it to the skillet. If it sticks to your hands, wet them with water.
- Don’t overcook the eggs. Pull them off the heat when they’re still soft so they stay tender when you stir them back in.
- Use a large skillet so everything gets enough contact with the heat to crisp up.
More Ways to Enjoy Savory Eggs
Fried rice is one of those dishes where eggs aren’t just along for the ride—they’re doing real work. Whether you fold them in scrambled or crack one right on top, they add body and richness without making things heavy. If you like this kind of fast and egg-forward cooking, try Kimchi Fried Rice with Eggs for a funkier version. Once you’ve got the method down, the variations are endless—and the egg always stays front and center.
If you’re looking for a savory dish that’s just as good for breakfast as it is for breakfast for dinner, try Kimchi Eggs or Chinese Steamed Egg. If you’re craving Mexican flavors, try Chilaquiles Rojos.
Spicy Egg Fried Rice
Robin Donovan
Ingredients
- 2 cups rice cooked and cooled
- 3 pieces large eggs beaten
- 2 tablespoons oil (vegetable or canola)
- 2 teaspoons soy sauce
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon chili paste or sriracha paste
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 2 green onions sliced, plus more for garnish
- ½ teaspoon sesame oil (optional)
Instructions
- Scramble the EggsHeat 1 tablespoon of oil in a large skillet or wok over medium-high heatPour in the beaten eggs and scramble gently until just setRemove the eggs from the pan and set aside
- Stir-Fry the Spices and RiceAdd the remaining tablespoon of oil to the same panStir in red pepper flakes, garlic powder, and ginger powder. Cook for 30 secondsAdd the cold rice, breaking up any clumps, and stir-fry for 2–3 minutes
- Add Sauce and EggsPour in soy sauce and sriracha. Stir well to coat the riceReturn the scrambled eggs to the pan and mix everything together
- Finish and ServeStir in the sliced green onions and drizzle with sesame oil, if usingRemove from heat and garnish with extra green onionsServe hot, with more chili sauce on the side if you want extra heat
Notes
- If using fresh rice, spread it out on a baking sheet and pop it in the fridge or freezer to chill and dry out a bit.
- Add chopped vegetables or leftover proteins for a more filling meal
Tamari can be used in place of soy sauce for a gluten-free version
