Weeknight Spicy Fried Rice

5 from 2 votes

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 10

Cook Time 25

Total Time 35

Servings cups

Calories 237kcal

Author Sue Ringsdorf

Ingredients

For the rice:

4 large eggs
2 Tablespoons 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
7 cups prepared rice (COLD) - day old at least
chopped green onions, sesame seeds, and a drizzle of sesame oil - to serve

For the sauce:

⅓ cup soy sauce
2 Tablespoons chili paste
2 Tablespoons oyster sauce
1 Tablespoon brown sugar
½ teaspoon red pepper flakes

Instructions

Make the rice. 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 (rinsed) long grained rice with 3.25 cups of water. High pressure for 15 minutes, followed by 10 minutes natural release.
7 cups prepared rice (COLD), salt and pepper
Make the sauce. Combine the chili paste, oyster sauce, soy sauce, brown sugar, and red pepper flakes (optional) in a mixing bowl..
2 Tablespoons chili paste, 2 Tablespoons oyster sauce, ⅓ cup soy sauce, 1 Tablespoon brown sugar, ½ teaspoon red pepper flakes
Cook veggies. 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.
2 Tablespoons peanut oil, 1.5 cups frozen peas, 1.5 cups frozen shelled edamame, 1.5 cups frozen corn, 2 cups shredded carrots
Add sauce and rice. Add the sauce and the cold rice, and stir well. Reduce heat to medium, and continue to cook until heated through.
Scramble eggs. Meanwhile, in a separate small skillet, soft scrambled the eggs.
4 large eggs
Add eggs to rice mixture. When the rice and veggies are nice and warm, add the eggs and stir. Remove from heat.
Serve. To serve, add chopped green onions, sesame seeds, and a drizzle of sesame oil.
chopped green onions, sesame seeds, and a drizzle of sesame oil

Notes

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.

Nutrition