Spicy Vegetable Egg Fried Rice Recipes

SPICY SHRIMP FRIED RICE (AUTHENTIC RESTAURANT STYLE)

Steps:

• Heat 1 tbsp oil in a non-stick pan or wok.
• Add shrimp and saute until shrimps are cooked and turn orange on both sides (takes about 4-5 minutes). Keep stirring.
• Remove the cooked shrimp in a plate.
• In the same pan/wok, add 2 tbsp oil and add chopped zucchini.
• Cook the zucchini for 3-4 minutes over medium flames (until cooked on both sides).
• Add frozen peas, frozen vegetable mix, and saute everything on medium flame. Cook for 3 minutes.
• Once the veggies are cooked, remove them on a separate plate.
• Now, add the whisked eggs and keep stirring to cook them evenly and into a scramble. Transfer the scrambled eggs to another bowl.
• In the same pan/wok, add 1 tbsp oil and add the chili flakes.
• Now add salt, pepper, all the sauces (sriracha, sambal, and soy sauce) and vinegar. Stir everything until the first boil.
• Now add the cooked shrimp, veggies, egg, and cooked rice.
• Stir everything together and cook for 4-5 minutes (keep stirring in between to cook everything evenly).
• Turn off the flames and transfer the spicy shrimp fried rice to a serving bowl.
• Enjoy fresh.

VEGETABLE EGG FRIED RICE

Steps:

• In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
• Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
• Fold in the green onions and serve immediately.

VEGETABLE FRIED RICE RECIPE | EXTRA SPICY VEGGIE FRIED RICE

Steps:

• Heat up oil in a pan.
• Add cumin and grated ginger along with sliced onion.
• Sauté the onion till they turn light brown in colour.
• Add finely chopped capsicum and green chili powder.
• Add in salt, red chilli powder and turmeric powder.
• Mix everything well and add finely chopped tomatoes. As well as chopped capsicum.
• Now add 4-5 Tbsp of water and cook the masala till tomatoes are soft and pulpy.
• Add in fresh lemon juice.
• Now add cooked rice to the mix and mix everything well.
• Add in roasted peanuts and chopped coriander. Mix well cook till rice are heated through and serve the veggie fried rice.

ULTIMATE SPICY FRIED RICE

Steps:

• Remove from heat and enjoy!

SCHEZWAN EGG FRIED RICE RECIPE

Steps:

• Heat 2 tbsp of oil in a wok.
• When oil becomes hot, add ginger and garlic. Saute for just few seconds.
• Add capsicum, beans, cabbage and carrots. Saute all veggies for 2-3 mins. Don't overcook them.
• Push the veggies on the side of the pan and add the remaining oil.
• Add eggs and scramble them.
• Now mix every thing together.
• Add schezwan sauce, soy sauce, vinegar, brown sugar, salt, chilli oil and black pepper and cook for a minute.
• Add green chillies and onions.
• Now add rice and toss everything nicely to coat the rice with all the sauces.
• Check for salt, spiciness and sourness. Adjust the sauces as per your taste. Garnish with spring onion greens. Serve hot.

SPICY VEGETABLE FRIED RICE

Steps:

• Put the rice in a bowl, then cover with water. Move the rice around a bit and leave in the water for about a minute. Drain and then quickly rinse in the sieve under cold running water to get rid of some of the starch.
• Put the rice in a pot, then add plenty of water, along with a pinch of salt. Bring to a boil then bring down to gently simmer. Cover with a lid and then leave to cook for 8 minutes.
• Drain the rice and then transfer onto a tray and spread it out evenly, leave it for a few minutes so that some of the steam escapes. Then, put the tray in a freezer for 20 minutes.
• Meanwhile make sure all of your ingredients are prepared so that the next steps run smoothly.
• Get a wok nice and hot (a nice large pan will work too). Put a drizzle of oil in your pan, then add your carrots and fry for 1-2 minutes, add your diced red capsicum/peppers and frozen peas and fry for a further minute.
• Transfer those vegetables to a bowl and set aside.
• Put the wok back over the stove, add some more oil and then add your beaten eggs. Quickly fry stirring continuously until cooked (this shouldn't take long). Transfer in the bowl with the vegetables you just fried.
• Once again, put the wok back on the stove, add some veg oil and your sesame oil. Add your garlic and ginger, then fry for about half a minute, then add your chilli flakes and fry for another minute. Finally, add your hoi-sin sauce and stir through.
• Add your rice 1 quarter at a time stirring through well on each addition. This is to make sure every grain of rice is separated.
• Add the vegetables you fried earlier, your eggs, your flat leaf parsley, your sliced spring onions and your soy sauce.
• Turn the heat off and serve.
• Serve the fried shallots in the middle of the table for people to help themselves.

VEGETABLE FRIED RICE(SPICY).

Steps:

• Before you begin making the fried rice, you should have the rice already chilled and ready to use. Take it out of the refrigerator as you start adding the eggs to the cooked mixed vegetable. Have all the ingredients prepared. This would mean having the chilled rice and the vegetables chopped and ready to go. Place a large wok over low-medium fire and pour in the oil (3 tablespoons). Add the curry leaves (a sprig), onions (2 medium-sized) and garlic (3 cloves) to the oil. Cook for 3-5 minutes until the onions turn soft. Add the carrots (2 medium-sized) to the wok. Make sure that the carrots are cut thin so they cook faster. Maintain low-medium heat and cook the carrots for 5 minutes. Once the carrots are soft, add in the beans (250g), leeks (2-3 medium-sized) with a pinch of turmeric. If you do not have turmeric, that's not a problem as you can skip it. Over medium heat, cook all the veggies for 3-5 minutes. Once all the veggies for the fried rice are cooked, break in 3 eggs to the wok. Add chillie paste (2-3 tablespoon) to the mix and combine over low-medium heat for 3-5 minutes. Scramble the eggs and chillie paste with the veggies. Season with salt and soy sauce. Do a taste test, keep in mind the only ingredients to add is the rice, and the seasoning adjustments you make now is what's going to deliver a good vegetable fried rice. If you need to add more chillie paste, add more of it followed by a tablespoon of sugar which helps to balance out the salty taste given by the ingredients you've added at this stage (salt, chillie paste and soy sauce). Add in the rice and combine well over low heat. Make sure to gently break down any rice lumps while mixing the rice and the egg and vegetable mixture. This would probably take you about 5-7 minutes. Constantly taste, if you feel that the dish needs a little salt seasoning. Instead of salt add a teaspoon of soy sauce and mix. Once the vegetable fried rice is done, serve as a meal idea mentioned above or with some side dishes recommended above.

INDIAN STYLE EGG FRIED RICE

Steps:

• Cook the rice and drain and keep it aside. Make sure the rice is not overcooked and still has a small bite to it. Spread the cooked rice on a large tray and let it cool completely.
• Heat oil in a wide pan. Scramble the eggs and keep it aside.
• In the same pan, add more oil, if required. Add chopped onion and garlic. Cook till it becomes soft, not brown.
• Add the rest of the veggies (except spring onion), salt and cook till it's done.
• Add soy sauce and pepper powder. Mix well.
• Add scrambled eggs and cooled rice. Gently mix everything together, until it's combined well. Add butter, if using and give a gentle mix. Garnish with chopped spring onions.

SPICY VEGETABLE EGG FRIED RICE

Steps:

• If making the rice from scratch, cook it following pack instructions, then drain. Mix the chillies and garlic (in a pestle and mortar, if you have one) with a pinch of salt, to make a paste.
• Heat oil in a wok or large frying pan on a medium-high heat. Add the carrots and stir-fry for 5 mins until tender. Add the cabbage and chilli paste and cook for 1 min more. Tip in the cooked basmati or leftover rice and stir-fry for 1 min until piping hot.
• Push the rice mixture to one side of the pan. Add the eggs to the cleared space and scramble until set. Mix in the onions, peas and soy and stir-fry everything together until the peas are hot.

SPICY SCHEZWAN INDO-CHINESE EGG FRIED RICE RECIPE

Steps:

• To begin making the Spicy Schezwan Indo-Chinese Egg Fried Rice Recipe place a wok on the heat, warm some oil. When warm enough, add the garlic, ginger and sauté them on a medium heat for a few seconds, till aromatic.
• Add the spring onion and the 1/2 carrots and beans, sauté on a high heat for 2 to 3 minutes, until the vegetables get slightly cooked, but retain their crunch.
• Add the eggs next and sauté for another 1 minute until they get scrambled, before you add the soya sauce, vinegar and 2-3 teaspoons of Schezuan Sauce.
• Saute this mix for 2 minutes more and finally add the cooked long grain rice. Toss together for 3-4 minutes with the heat on medium, so the rice is well mixed with the spicy sauce and seasoned evenly.
• Dish the Spicy Schezwan Indo-Chinese Egg Fried Rice out into a serving bowl and garnish with spring onion greens.
• Serve the Schezwan Egg Fried Rice hot with Sweet and Sour Vegetables with Paneer or Thai Roasted Vegetables with Peanut Coconut Sauce.

EXTRA SPICY FRIED RICE WITH VEGETABLE (VEGAN)

Steps:

• In a small bowl, mix together vegetarian stir fry sauce (vegetarian oyster sauce), soy sauce, and chili garlic sauce. Set aside.
• Prepare your vegetable. Mince the garlic and finely dice the bell pepper. Remove the seeds and membrane of the jalapeño and dice finely. If you are using bird's eye chili, only use the bottom half of the peppers.
• Place the prepared sauce and vegetables near the stove so you can add them quickly.
• On a large non-stick skillet, heat about 3 tablespoons of oil. Add the minced garlic and cook until they turn slightly brown.
• As soon as the garlic turns light brown, add the diced jalapeño, bell pepper, and bird's eye chili. Fry them with frequent stirring for a couple of minutes.
• Add the rice to the mixture and pour the sauce over the rice.
• Continue to fry and mix until everything is well incorporated.
• Serve with extra chili garlic sauce or sriracha sauce.

SPICY VEGETABLE FRIED RICE

Steps:

• Heat oil over high heat in a large non-stick or well-seasoned wok. Add the onion and carrot and stir-fry for about 4 to 5 minutes until the vegetables are tender.
• Add the chili bean paste, garlic, and ginger and continue to cook for another 1 to 2 minutes until fragrant and golden. Mix in the peas and scallions and cook for another 1 to 2 minutes.
• Add the rice and mix to combine, allowing the rice to dry out in the wok a bit as you continue to stir, about 1 to 2 minutes. Add the soy sauces and stir-fry for another 1 to 2 minutes to combine.
• Push the rice to one side of the wok and add the beaten egg to the vacant side. Allow the egg to cook, occasionally stirring the egg to gently cook until it's no longer runny. Then mix the cooked scrambled eggs into the rice to finish it off and serve immediately.

KOREAN GOCHUJANG FRIED RICE RECIPE

Steps:

• Heat a wok over medium-high heat.
• When it is hot, add vegetable oil to it.
• Once the oil is hot and shimmery, add garlic and ginger and saute for 3-4 seconds.
• Break eggs in the wok and scramble them.
• Add bell peppers and carrots and saute for 30-40 seconds.
• Add gochujang paste and cook for 30-40 seconds.
• Now add soy sauce and cooked rice and mix everything well.
• Garnish with green onions and sesame seeds. Serve hot.

SPICY CHICKEN FRIED RICE RECIPE

Steps:

• Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
• Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
• Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
• Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
• Stir in the sriracha, sesame oil and reserved scrambled eggs.
• Garnish and serve!

EGG FRIED RICE

Steps:

• In a bowl add 1 cup of basmati rice, rinse and soak for 15 minutes.
• In a pan, boil 3-4 cups of water, and add 1 tsp of salt.
• Add 2 tsp of cooking oil and mix well.
• Now add the soaked rice, and cook for 10-12 minutes.
• Cook till 90% done, and drain off excess water.
• Keep it in a tray, and cool completely.
• In a pan add 4 eggs.
• Add needed salt and 1/2 tsp of crushed pepper.
• Scramble the eggs gently.
• Once done, keep it aside.
• In the same pan heat 2 tsp of cooking oil, add 5 finely chopped garlic pods.
• Saute till it becomes slightly brown.
• Now add 1/2 finely chopped onion.
• Saute till it becomes translucent.
• Now add 1/4 cup of finely chopped green onion, 1/4 cup finely chopped carrot, 10 finely chopped green beans.
• Mix everything well and cook on high flame for a minute.
• Now add required salt and 1 tsp of pepper, and combine well.
• Once done, add cooked rice and mix well.
• Finally, add the prepared eggs and turn off the flame, mix gently.
• Sprinkle some green onion and serve.

SPICY JERK PORK WITH PEPPER FRIED RICE

Steps:

• In a small bowl combine curry powder, salt, cayenne pepper, and ginger. In a separate small bowl combine soy sauce and wine; set aside.
• Place pork in a resealable plastic bag. Add spice mixture to bag. Seal bag; toss to coat.
• Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 1 Tbsp. of peanut oil, add pork and stir-fry 2 minutes or until pork is no longer pink. Remove pork from skillet. Swirl in another Tbsp. of oil. Add peppers; stir-fry 2 to 3 minutes. Remove peppers from pan. Add remaining 1 Tbsp. of oil and rice; stir-fry 2 minutes, breaking up rice with spatula until heated through. Swirl in soy sauce mixture. Return pork and peppers to pan; stir-fry 1 minute until heated through. To serve, sprinkle with parsley. Pass lime wedges.

SPICY CHICKEN FRIED RICE

Steps:

• Cut chicken into small dices. Marinate chicken with salt, baking powder and sesame oil for 2-3 mins.
• Mix all stir fry sauce ingredients in a bowl.
• Cut vegetables in small cubes.
• Finely chopped garlic, shallot and red chilli.
• Whisk eggs with a pinch of salt.
• Heat wok, drizzle some oil and fry the egg first, then remove from wok.
• Drizzle some more oil in wok, stir fry shallots and garlic for few seconds.
• Add chicken stir fry till the chicken colour change slightly brown.
• Then add chilli powder and chopped red chilli.
• Then add the carrots and peas. Stir fry till the vegetable are a bit soft.
• Add rice and the stir fry sauce. Mix well and stir fry for 1 to 2 mins and then add the spring onions. Continue stir fry for about 2 mins.
• Flavourful Spicy Fried Rice is ready!
• Serve immediately. Enjoy!

EGG FRIED RICE | RESTAURANT STYLE EGG FRIED RICE RECIPE

Steps:

• Wash and soak Basmati rice for 30 minutes. Drain it and keep it aside.
• Boil 6 cups of water and add rice. Add salt and mix well. Cook till the rice is cooked 3/4.
• It is always better to cook the rice one day prior to preperation to get the right consistency. I prepared this rice one hour before and spread the rice in a plate to avoid sticking.
• Heat butter in a pan. Add eggs, sprinkle salt and pepper. Saute well in medium flame. It will take 1-2 minutes to get perfect scrambled eggs.
• Remove from flame. Keep it aside. Add butter in the same pan.
• Add chopped garlic. Turn up the flame to medium to high. Fry well.
• Add spring onion bulbs and fry well for 1 minute.
• Add chopped carrots beans. Fry for 1-2 minutes.
• Add 1 spn soy sauce and 1 tbsp tomato sauce. Mix well. Check salt and add if needed.
• Add rice and spring onion. Mix well and fry for 2-3 minutes in high flame.
• Serve hot with chilli chicken.