If there’s one dish that perfectly blends fiery spice, smoky umami, and weeknight ease, it’s this spicy chili egg fried rice. Born from the classic takeout favorite and zhuzhed up with Indian-style chili garlic flair, this recipe is your next obsession. Whether you're craving something bold or looking for clever leftover rice recipes, this one nails it. It’s got the depth of a proper chinese fried rice recipe with the soul-warming kick of comfort food recipes. Plus, it’s lightning fast and customizable—ideal for lazy dinners or late-night cravings.
Spicy Chili Egg Fried Rice
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Main Course
Cuisine Chinese
Wok or large nonstick skillet Ideal for high-heat stir frying. A cast iron pan works too.
Spatula A flat wooden or silicone spatula makes it easy to toss and flip the rice.
Mixing bowl For beating the eggs.
Chopping board and knife Essential for prepping your aromatics and veggies.
- 2 cups cooked rice preferably leftover rice, cold and day-old for best texture
- 3 large eggs beaten with a pinch of salt
- 1 small onion finely chopped
- 2 –3 garlic cloves minced
- 1 inch piece of ginger minced
- 1 green chili finely chopped (or more for extra heat)
- 2 tablespoons chili garlic sauce or use sambal oelek
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce for color and depth
- 1 teaspoon vinegar rice vinegar or white vinegar
- 1/2 teaspoon sugar balances the heat
- Salt and pepper to taste
- 2 tablespoons oil vegetable, peanut, or sesame oil
- 2 scallions sliced (for garnish)
- Optional: shredded cooked chicken if turning into chicken egg fried rice
- Optional veggies: bell peppers carrots, or peas (great for a veggie fried rice with egg twist)
Prep everything first
This is a fast dish, so have all your veggies chopped, sauces ready, and rice fluffed before the heat hits the pan.
Scramble the eggs
Heat 1 tablespoon of oil in your wok. Pour in the beaten eggs and scramble them until just set. Remove and set aside.
Sauté the aromatics
Add the remaining oil to the pan. Toss in the onion, garlic, ginger, and green chili. Stir fry until fragrant and slightly golden—about 1–2 minutes.
Add chili garlic flavor
Stir in the chili garlic sauce, soy sauces, vinegar, and sugar. Cook for 30 seconds to let the flavors meld.
Toss in the rice
Add your leftover rice and break apart any clumps. Stir fry to coat each grain in the spicy sauce. Cook for 2–3 minutes on high heat.
Reintroduce the eggs
Add the scrambled eggs back to the pan, along with any optional veggies or chicken. Mix everything thoroughly.
Finish strong
Taste and adjust seasoning with salt and pepper. Garnish with fresh scallions.
Pairings in Detail
Pair this spicy chili egg fried rice with a cooling cucumber raita or a crisp Asian slaw for balance. A cold glass of lime soda or even a mild coconut curry on the side works wonders if you’re craving a complete meal. For an extra hit of indulgence, serve with a fried egg on top or drizzle with chili oil.
FAQs
1. Can I use freshly cooked rice?
You can, but it’s not ideal. Fresh rice tends to get mushy. For the best egg fried rice recipe easy style, use day-old leftover rice. Spread hot rice on a tray to cool quickly if you’re in a pinch.
2. What kind of rice works best?
Long-grain white rice or jasmine rice is ideal for any easy fried rice recipe simple and delicious. Basmati also works if you're following an egg fried rice recipe Indian version.
3. What cut of chicken is best for chicken egg fried rice?
Boneless, skinless chicken thighs offer more flavor and stay juicy. Breast works too if you prefer it leaner—just don’t overcook.
4. Can I make this vegetarian?
Absolutely. Just skip the chicken and load up on your favorite vegetables. You’ll have a veggie fried rice with egg that’s just as satisfying.
5. How spicy is this?
Medium to high heat. Control it by adjusting the green chili and chili garlic sauce levels. You can always add more later.
