Fried rice is one of the most popular and widely enjoyed rice dish around the world. It is one-pot, fulfilling meal and best use of leftovers and is a great way to use up any extra vegetables or proteins you may have in your fridge. It is also a great recipe for meal prep, as you can make a large batch and store it in the fridge and freezer for later use. Fried rice is a versatile dish with its crispy texture, flavorful spices and protein-rich ingredients, can be served as a side dish or main dish. The ingredients are also very simple and you can easily customize this recipe according to your choice of veggies and protein. This spicy egg chicken fried rice is not only convenient to cook within 30 minutes and if pre-cooked rice is available then it can be made within 15 minutes. This Spicy Egg Chicken Fried Rice is quick and insanely delicious meal is perfect for busy weeknights.
If you are a fan of spicy food like me then this spicy Egg Chicken Fried Rice with homemade chili paste is perfect recipe for you. Chili paste is an essential flavor builder. I love to use homemade chili paste as they are much more flavorful and fresh taste than the store-bought kind, but you can use any kind of chili paste that you prefer.
INGREDIENTS:
#Rice: Rice is the key ingredient of fried rice. Fried rice is often made with medium or short grain rice. These types of rice are toothsome and make each bite perfect. You can also substitute white rice with brown rice. Now the most important part is how to cook the rice? I would recommend using leftover cold rice from a day or two before, some of the best fried rice is made with day old rice. But if you don’t have leftover rice, then cook your rice 1-2 hour ahead and cook it al dente or up to 80% doneness to get the right texture. When the rice is cooked al dente drain it in a colander and wash with cold water to prevent further cooking. Once the rice is room temperature spread the rice on a large baking sheet or plate. Place it in the refrigerator for 1-2 hour before using it for fried rice.
#Chicken: Use chicken breast or thighs. Chop the chicken in small pieces so that it cooks quickly and evenly. While large chunk of chicken pieces takes longer time to cook, resulting in harder and rubbery chicken.
#Egg: Eggs are also a key ingredient in fried rice and typically they are scrambled before being added to the dish.
#Chili paste: Use your favorite chili paste or my homemade chili paste recipe.
#Vegetables: Carrot, onion, garlic, cauliflower or you can customize veggies according to your preference.
#Peppers: I have used fresh bullet peppers, you can use your favorite type of pepper and adjust spiciness according to your taste.
#Spices: Black pepper powder, salt.
#Flavor builders: Dark soy sauce, oyster sauce.
#Oil and butter: I have used vegetable oil and butter together. Butter adds little extra flavor. Finish the fried rice with toasted sesame oil. The nutty taste and aroma give an extra kick to the fried rice.
#Herb: Coriander leaves, my favorite herb always makes food extra flavorful.
#Garnish: Chopped fresh chilies and coriander leaves.
RECIPE
- Egg
- 150 gm Chicken
- 3 tsp Black pepper powder
- Salt to taste
- 4-5 tbsp oil
- 1 tbsp Butter
- 1 tbsp Garlic (chopped)
- 1 onion (sliced)
- 2 carrots, peeled, chopped
- ½ cup cauliflower, chopped
- 2 pcs. Fresh red/green chili (chopped)
- 1 tbsp red chili paste
- 1 tsp oyster sauce
- 1 tbsp dark soy sauce
- 3 cup cooked rice, cooled2
- 2 tbsp coriander leaves (chopped)
- 1 tbsp sesame oil
PREPARATION
Step 1 : Heat a tbsp of oil in a wok over medium high heat, crack the eggs into the wok, add 1 tsp salt and soft scramble the eggs for about a minute, eggs should be nice & fluffy and keep aside. Don’t overcook the eggs.
Step 2 : In the same wok heat a tbsp of oil, then add the chopped chicken and 1 tsp salt and 1 tsp pepper and cook for 8-10 minutes or until golden, on high heat stirring occasionally and keep aside.
Step 3 : Heat oil and butter on medium heat, then add chopped garlic and fry for 2 minutes then add sliced onion, chopped carrot and chopped cauliflower and 1 tsp salt and stir fry on high flame without overcooking the vegetables.
Step 4 : Now add chopped fresh red chilies and fry for 2 minutes, now increase the heat and add red chili paste and oyster sauce and dark soy sauce, let the sauce burn a bit then add fried egg and chicken and fry for 2 minutes.
Step 5 : Then add cooked and cooled rice and mix properly, now add 1 tsp black pepper powder and salt and stir fry on high heat.
Step 6 : Now add chopped coriander and a drizzle of sesame oil and mix properly. Garnish with some chopped fresh chilies and coriander leaves and serve immediately.
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