Weeknight Spicy Fried Rice combines leftover rice with lots of vegetables, soft scrambled eggs, and my go-to spicy sauce. This recipe could be served as a side dish, or in my case, the main course!
Sitting here listening to Kenny G on the sax (one of my favs and Mike bought me concert tickets for Mother’s Day!), feeling all melancholy. Our oldest son is moving out this week (for good, this time), and our youngest is moving in after his first year of college. Sad/happy feelings which are normal, I guess. Love my boys – who are actually men. But still. It never gets easier.
I made this large batch Weeknight Spicy Fried Rice this week because…hello, lots of hungry movin’ boys in and out of the house. They are eaters, thank goodness, because I love to cook for them. Makes my heart super happy to see them enjoying home-cooked meals instead of fast food or that mediocre dorm food.
P.S. This is super easy to cut in half for a smaller batch!
Ingredients needed for Weeknight Spicy Fried Rice:
- Rice. You can use your favorite rice here, but it needs to be at least one day old and COLD. I love making mine in the instant pot now – super easy and it turns out EVERY time!
- Frozen Vegetables. Use anything you like. I used an equal amount of peas, corn, and edamame, because that’s what I keep on hand.
- Shredded Carrots. Again, super easy, because I bought them already shredded. You could, of course, chop your own.
- Eggs. I used four large eggs in this recipe, but you could use more or less, depending on your preference.
- Oils. You’ll need a smidgen of olive oil for the eggs, and some peanut oil for the veggies. You could also top everything with a drizzle of sesame oil.
- The spicy seasoning mixture. You’ll need chili paste, oyster sauce, soy sauce, brown sugar, and red pepper flakes. If ya’ll know me well, I like to “spice it up”, but you could hold back some on the chili paste and red pepper flakes for a milder flavor.
- To top it off. Use some chopped green onions and a sprinkle of sesame seeds for that final touch.
Did you notice that you don’t even need a knife for this recipe? Nope, no chopping necessary. 😀
How to make Weeknight Spicy Fried Rice:
- Make the rice the day before (or use leftover rice). You can make it on your stove top following the package directions, or use your instant pot (in my case). Just combine 2.5 cups of rinsed long-grain rice and 3.25 cups of lower-sodium chicken broth. Set to pressure cook for 10 minutes, and then do a 10 minute natural release followed by a quick release.
- Prep the spicy sauce. Combine the chili paste, oyster sauce, soy sauce, brown sugar, and red pepper flakes. Mix well.
- Cook the veggies. Using a wok or large stock pan, heat the peanut oil over medium-high heat. Add the frozen veggies and the shredded carrots. Cook until softened, about 5-7 minutes.
- Cook the eggs. Meanwhile, soft scramble the eggs in a separate sauté pan, until they are done. Don’t over-cook.
- Add the rice and sauce. Then add the cold rice and the spicy sauce to the pan. Continue to stir until everything is well combined. Cook until the rice is warm, about 5 more minutes.
- Finish. Add the eggs to the pan, and stir to combine. Serve with a sprinkle of green onions and sesame seeds. You can also add a drizzle of sesame oil.
Don’t like spicy? Go super light on the chili paste and red pepper flakes, and add more brown sugar!
Kitchen Tools suggested for this recipe (affiliate links):
- Instant Pot – I ONLY make rice using this amazing appliance.
- Nonstick Wok with Lid – I just bought this for Josh’s fiancé, Tiffany, so she can make this for us! 😀
- All-Clad Stockpot – This is the pan I used for this rice. Since we recently upgraded to an induction stovetop, my former wok was donated since it didn’t work with this cooking surface. I use this stockpot for everything under the sun!
If you are looking for the exact spicy sauce ingredients I use, here they are.
- Huey Fong Sambal Oelek Chili Paste 8 Oz
- Lee Kum Kee Panda Brand Oyster Sauce,18 Ounces (Pack of 2)
- Kikkoman Light Soy Sauce, 10 Ounce (Pack of 2)
- and red pepper flakes (plus a touch of brown sugar)
Make this Asian recipe next: Asian Chicken Skewers
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
- 1 teaspoon olive oil
- 4 large eggs
- 1 Tablespoon peanut oil
- 1.5 cups frozen peas
- 1.5 cups frozen shelled edamame
- 1.5 cups frozen corn
- 2 cups shredded carrots
- salt and pepper - to taste
- 2 Tablespoons chili paste
- 2 Tablespoons oyster sauce
- 1/4 cup soy sauce
- 1 Tablespoon brown sugar
- 1 teaspoon red pepper flakes
- 7 cups prepared rice (COLD) - day old at least
- chopped green onions - to serve
- sesame seeds - to serve
- a drizzle of sesame oil - to serve (optional)
One day in advance, make the rice. You want it to be nice and cold for this recipe.
- I use my Instant Pot, and combine 2.5 cups of long grained rice with 3.25 cups of chicken broth. High pressure for 15 minutes, followed by 10 minutes natural release.
Mix up the sauce, by combining the chili paste, oyster sauce, soy sauce, brown sugar, and red pepper flakes (optional).
Using a wok or a large stock pan, warm the peanut oil over medium high heat. Add the peas, edamame, corn, and carrots, and stir. Let cook for 5-7 minutes, or until vegetables are softened and heated through.
Add the sauce and the cold rice, and stir well. Reduce heat to medium, and continue to cook until heated through.
Meanwhile, in a separate small skillet, soft scrambled the eggs.
When the rice and veggies are nice and warm, add the eggs and stir. Remove from heat.
To serve, add chopped green onions, sesame seeds, and a drizzle of sesame oil.
- This is a very large recipe, but can easily be cut in half!