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Spicy Egg Fried Rice
5 from 8 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 Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 people
Calories: 432 kcal
Course: Side Dish, Main Course
Cuisine: Asian, Chinese

Ingredients

  • 250 g jasmine rice or 750 grams cooked and cooled rice, or basmati rice
  • 1 tablespoon butter
  • 4 egg beaten
  • 1 tablespoon vegetable oil or peanut oil
  • 1 medium carrot (small diced)
  • 200 g peas frozen
  • 4 spring onions (sliced)
  • 3 cloves garlic (finely chopped)
  • 1 red chili (sliced)
  • 1 tablespoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper freshly ground, or white pepper
  • 2 tablespoon soy sauce all purpose
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon oyster sauce
  • ½ tablespoon mirin
  • chive or sliced spring onion or red chillies, chopped, for garnish

Instructions

    Cup of Yum
  1. Wash the rice with running cold water until the water from the rice runs clear.
  2. Put the rice in a pan with plenty of cold water, bring to a boil and cook for 8 to 10 minutes.
  3. Drain the rice using a fine sieve, cool it down under running cold water, and let it drain for 5 minutes.
  4. 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.
  5. Fluff up the rice and break it apart using a fork or do it with your lightly damped fingertips.
  6. Heat a large wok on high heat and add butter.
  7. When the butter is slightly browned, add the eggs and quickly scramble, set aside on a plate.
  8. 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.
  9. Add the frozen peas, garlic, spring onions, and red chili, and stir fry for another minute.
  10. 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.
  11. 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.
  12. 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 Information

Calories 432kcal (22%) Carbohydrates 66g (22%) Protein 15g (30%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 4g (20%) Trans Fat 1g (50%) Cholesterol 164mg (55%) Sodium 1061mg (44%) Potassium 408mg (9%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 3401IU (68%) Vitamin C 40mg (44%) Calcium 82mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 432

% Daily Value*

Calories 432kcal 22%
Carbohydrates 66g 22%
Protein 15g 30%
Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 164mg 55%
Sodium 1061mg 44%
Potassium 408mg 9%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 3401IU 68%
Vitamin C 40mg 44%
Calcium 82mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.