Spicy Egg Fried Rice
Robin Donovan
A quick, bold fried rice dish with soft scrambled eggs and pantry spices. It’s spicy, smoky, and easy to throw together whenever you’ve got cold rice and a few minutes to spare.
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
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble gently until just set. Remove the eggs from the skillet.
- Add the remaining tablespoon of oil to the same pan. Stir in red pepper flakes, garlic powder, and ground ginger. Cook for 30 seconds.
- Add the cold rice, breaking up any clumps, and stir-fry for 2 to 3 minutes
- Pour in soy sauce and sriracha. Stir well to coat the rice. Return the scrambled eggs to the skillet and mix everything together.
- Stir in the sliced green onions and drizzle with sesame oil, if using.
- Remove from heat and garnish with extra green onions. Serve 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
Nutrition
Calories: 414kcalCarbohydrates: 76gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 3mgSodium: 183mgPotassium: 152mgFiber: 2gSugar: 0.5gVitamin A: 215IUVitamin C: 1mgCalcium: 34mgIron: 1mg
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