Description
Ingredients
Scale
Rice and Eggs
- 2 cups rice cooked and cooled
- 3 large eggs, beaten
Spices and Sauces
- 2 tablespoons oil (vegetable or canola)
- 2 teaspoons soy sauce
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon chili paste or sriracha paste
- ½ teaspoon garlic powder
- ½ teaspoon ginger powder
- 2 green onions, sliced, plus more for garnish
- ½ teaspoon sesame oil (optional)
Instructions
- Scramble the Eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and gently scramble until just set. Remove the eggs from the pan and set aside.
- Stir-Fry the Spices and Rice: Add the remaining tablespoon of oil to the same pan. Stir in red pepper flakes, garlic powder, and ginger powder, cooking for about 30 seconds until fragrant. Add the cold rice, breaking up any clumps, and stir-fry for 2 to 3 minutes to heat through and evenly coat with the spices.
- Add Sauce and Eggs: Pour in the soy sauce and chili paste or sriracha. Stir well to coat the rice completely. Return the scrambled eggs to the pan and mix everything together uniformly.
- Finish and Serve: Stir in the sliced green onions and, if using, drizzle the sesame oil over the dish. Remove from heat, garnish with extra green onions, and serve hot. Offer additional chili sauce on the side for those who prefer extra heat.
Notes
- If using freshly cooked rice, spread it out on a baking sheet and chill in the fridge or freezer to dry slightly, which helps avoid soggy fried rice.
- For a more filling meal, add chopped vegetables or leftover proteins such as chicken or shrimp.
- Tamari sauce can be substituted for soy sauce to make this recipe gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 185mg
