Description
A flavorful and easy-to-make spicy egg fried rice featuring tender scrambled eggs, vibrant vegetables, and a tasty blend of soy and oyster sauces. Perfect as a quick meal or side dish, this stir-fried rice combines aromatic chili and garlic with nutritious ingredients for a satisfying dish.
Ingredients
Scale
Main Ingredients
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small red chili, chopped
- 2 large eggs
- 1/2 cup frozen peas
- 1/2 cup chopped carrots
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon white pepper
- 2 tablespoons chopped green onions
Instructions
- Heat the oil: Heat a large pan or wok over medium-high heat and add the vegetable oil.
- Sauté onion: Once the oil is hot, add the chopped onion and sauté for about 2-3 minutes until it becomes soft and translucent.
- Add garlic and chili: Add the minced garlic and chopped red chili to the pan, and stir-fry for an additional 30 seconds until fragrant.
- Scramble eggs: Crack the two eggs into the pan, stirring constantly to scramble them until they are fully cooked and lightly browned.
- Add peas and carrots: Push the scrambled eggs to one side of the pan, and add the frozen peas and chopped carrots.
- Cook vegetables: Stir-fry the peas and carrots for about 2-3 minutes until they are heated through and slightly tender.
- Add rice: Add the cooked rice to the pan, breaking up any clumps and mixing it thoroughly with the vegetables.
- Season rice: Pour the soy sauce, oyster sauce, and sesame oil over the rice, stirring everything together to evenly coat the rice.
- Add pepper spices: Season with ground black pepper and white pepper, adjusting the seasoning to your taste.
- Fry and mix: Stir everything together for another 2-3 minutes, allowing the rice to fry and absorb the flavors.
- Finish with green onions: Once everything is well combined, add the chopped green onions and stir them into the rice.
- Serve: Remove the pan from the heat and serve the spicy egg fried rice immediately while it’s hot.
Notes
- Use day-old cooked rice for best texture and less clumping.
- Adjust the amount of chili according to your spice preference.
- For a vegetarian version, omit oyster sauce or replace it with a vegetarian alternative.
- Make sure the pan or wok is hot enough to achieve a nice stir-fry texture.
- Feel free to add other vegetables like bell peppers or corn as desired.
