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!
Course Main Dish, Side Dish
Cuisine Chinese, Thai
Keyword spicy fried rice, weeknight meal
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Author Sue Ringsdorf
For the rice:
1.5cupsfrozen shelled edamame
salt and pepper- to taste
7cupsprepared rice (COLD)- day old at least
chopped green onions, sesame seeds, and a drizzle of sesame oil- to serve
For the sauce:
½teaspoonred pepper flakes
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!
Feel free to adjust the sauce. This IS a bit spicy, but can be toned down by reducing the chili paste and the red pepper flakes. Adding more brown sugar will also reduce the heat. Tailor it to your liking.