Spicy Egg Fried Rice
Spicy Egg Fried Rice
Ingredients
- 3 tablespoons chili oil, plus more for serving, as needed
- 2 cloves garlic, minced
- 3 large eggs, whisked
- 1/2 cup scallions, chopped, white and green parts separated
- 4 cups cold cooked rice, preferably day-old
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
Instructions
- 1
Heat 1 tablespoon of chili oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min
- 2
Add the minced garlic to the pan and stir-fry for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Pour the whisked eggs into the pan with the chili oil and garlic. Let them set for a few seconds, then gently scramble until just cooked through but still soft. Remove the eggs from the pan and set aside.
⏱️ 2 min
- 4
Add 1 tablespoon of chili oil to the pan. Add the white parts of the chopped scallions and stir-fry for 1 minute until slightly softened.
⏱️ 1 min
- 5
Add the cold cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 4 min
- 6
Return the scrambled eggs to the pan with the rice. Add the soy sauce, rice vinegar, and the remaining 1 tablespoon of chili oil. Toss everything together until well combined and the rice is evenly coated.
⏱️ 2 min
- 7
Stir in the green parts of the scallions and cook for another 30 seconds.
⏱️ 1 min
- 8
Serve immediately, optionally topping with an additional drizzle of chili oil for extra spice.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Egg Fried Rice
- 3 tablespoons chili oil, plus more for serving, as needed
- 2 cloves garlic, minced
- 3 large eggs, whisked
- 1/2 cup scallions, chopped, white and green parts separated
- 4 cups cold cooked rice, preferably day-old
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
Instructions
- 1
Heat 1 tablespoon of chili oil in a large skillet or wok over medium-high heat until shimmering.
⏱️ 1 min - 2
Add the minced garlic to the pan and stir-fry for 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour the whisked eggs into the pan with the chili oil and garlic. Let them set for a few seconds, then gently scramble until just cooked through but still soft. Remove the eggs from the pan and set aside.
⏱️ 2 min - 4
Add 1 tablespoon of chili oil to the pan. Add the white parts of the chopped scallions and stir-fry for 1 minute until slightly softened.
⏱️ 1 min - 5
Add the cold cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
⏱️ 4 min - 6
Return the scrambled eggs to the pan with the rice. Add the soy sauce, rice vinegar, and the remaining 1 tablespoon of chili oil. Toss everything together until well combined and the rice is evenly coated.
⏱️ 2 min - 7
Stir in the green parts of the scallions and cook for another 30 seconds.
⏱️ 1 min - 8
Serve immediately, optionally topping with an additional drizzle of chili oil for extra spice.