Spicy & Simple Egg Fried Rice Recipe
Enjoy a Hearty Brunch with Quick and Delicious Egg Fried Rice Using Leftover Rice
Here’s a recipe for a deliciously spicy egg fried rice, perfect for using up eggs and leftover vegetables from your fridge. It’s a quick and satisfying meal or brunch, featuring a delightful combination of crisp vegetables and tender egg that can be made with minimal ingredients. This dish is a fantastic way to transform leftover rice into a flavorful and fulfilling meal.
Fried Rice Ingredients- 1 bowl of warm cooked rice
- 2 stalks of pungent garlic chives
- 1 fresh egg
- 20g carrot
- 1 spicy Cheongyang chili pepper
- 6cm of white part of green onion
- 1/2 Tbsp toasted sesame seeds
- A pinch of black pepper (adjust to taste)
Fried Rice Seasoning- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1/2 Tbsp oyster sauce
Cooking Instructions
Step 1
First, prepare the vegetables for the fried rice. Finely mince the carrot and Cheongyang chili pepper. Thinly slice the white part of the green onion and the garlic chives. (Tip: Feel free to use any other vegetables you have on hand, such as onions, bell peppers, or mushrooms, to add variety and flavor.)
Step 2
Crack one fresh egg into a bowl. Lightly beat the egg with a fork or chopsticks until the yolk and white are well combined. For a softer scrambled egg, you can add a pinch of salt to the beaten egg.
Step 3
Heat 1-2 tablespoons of cooking oil in a pan over medium heat. Carefully pour in the beaten egg. To prevent the egg from spreading too thinly, you can tilt the pan slightly as it cooks.
Step 4
As the egg begins to set, gently stir it with a spatula or chopsticks to create soft scrambled egg pieces. Avoid overcooking, as it can become dry. When about 70-80% cooked, remove from heat, cut into bite-sized pieces, and set aside on a plate.
Step 5
Using the same pan (or add a little more oil if needed), add the sliced white part of the green onion. Reduce the heat to medium-low.
Step 6
Sauté the green onions over low heat, stirring gently, until they release their fragrant aroma into the oil. Cook for about 1-2 minutes, ensuring they don’t burn. This step significantly enhances the flavor of the fried rice.
Step 7
Once the green onions are fragrant, add the minced Cheongyang chili pepper and sauté briefly. The spicy aroma of the chili will blend with the green onion-infused oil, elevating the dish’s taste.
Step 8
Now, add the prepared carrots and garlic chives. Increase the heat to medium and stir-fry for 1-2 minutes, just until the vegetables are slightly tender. Be careful not to overcook them, as you want to retain some of their crispness.
Step 9
Push the sautéed vegetables to one side of the pan. Increase the heat to high, add the bowl of warm cooked rice to the empty side of the pan. If the rice is clumped, gently break it apart with your spatula as it heats up.
Step 10
Once the rice starts to become slightly dry and separated, pour the soy sauce and oyster sauce around the edges of the pan. The heat will caramelize the sauces slightly, adding depth of flavor. Quickly stir everything together with the spatula, ensuring the rice, vegetables, and seasonings are evenly combined and the flavors are well distributed throughout the rice.
Step 11
Finally, add the reserved scrambled eggs back into the pan. Sprinkle with a pinch of black pepper and toasted sesame seeds to your liking. Toss everything together gently a couple more times until well mixed. Your delicious and spicy egg fried rice is ready! Serve immediately while hot for the best taste.
