Spicy Fried Rice with Vegetables
Spicy Fried Rice with Vegetables
Ingredients
For the Fried Rice
- 4 cups cooked white rice, day-old, chilled
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 cup carrot, finely diced
- 1/2 cup frozen peas
- 1/2 cup red bell pepper, diced
- 1/2 cup green onions, sliced, white and green parts separated
For the Sauce
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha sauce, or more to taste
- 1/2 teaspoon granulated sugar
Instructions
- 1
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, Sriracha sauce, and granulated sugar. Set aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked through. Remove the eggs from the wok and set aside.
⏱️ 3 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and red pepper flakes. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the diced carrot and the white parts of the green onions to the wok. Stir-fry for 2-3 minutes until the carrot starts to soften.
⏱️ 3 min
- 5
Add the frozen peas and diced red bell pepper. Continue to stir-fry for another 2 minutes.
⏱️ 2 min
- 6
Add the day-old cooked rice to the wok, breaking up any clumps with your spatula. Pour the prepared sauce over the rice and vegetables. Stir-fry vigorously for 3-5 minutes, ensuring the rice is evenly coated and heated through.
⏱️ 5 min
- 7
Return the scrambled eggs to the wok. Add the green parts of the green onions. Toss everything together for 1 minute to combine and heat through.
⏱️ 1 min
- 8
Taste and adjust seasoning if needed. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Fried Rice with Vegetables
Ingredients
For the Fried Rice
- 4 cups cooked white rice, day-old, chilled
- 2 large eggs, lightly beaten
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes, or more to taste
- 1 cup carrot, finely diced
- 1/2 cup frozen peas
- 1/2 cup red bell pepper, diced
- 1/2 cup green onions, sliced, white and green parts separated
For the Sauce
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon Sriracha sauce, or more to taste
- 1/2 teaspoon granulated sugar
Instructions
- 1
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, Sriracha sauce, and granulated sugar. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just cooked through. Remove the eggs from the wok and set aside.
⏱️ 3 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic, grated ginger, and red pepper flakes. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the diced carrot and the white parts of the green onions to the wok. Stir-fry for 2-3 minutes until the carrot starts to soften.
⏱️ 3 min - 5
Add the frozen peas and diced red bell pepper. Continue to stir-fry for another 2 minutes.
⏱️ 2 min - 6
Add the day-old cooked rice to the wok, breaking up any clumps with your spatula. Pour the prepared sauce over the rice and vegetables. Stir-fry vigorously for 3-5 minutes, ensuring the rice is evenly coated and heated through.
⏱️ 5 min - 7
Return the scrambled eggs to the wok. Add the green parts of the green onions. Toss everything together for 1 minute to combine and heat through.
⏱️ 1 min - 8
Taste and adjust seasoning if needed. Serve immediately.
⏱️ 1 min