Spicy Vegetable Egg Fried Rice Recipes
EXTRA SPICY FRIED RICE WITH VEGETABLE (VEGAN)
Extra Spicy Fried Rice with Vegetable (Vegan) - Fiery and addicting fried rice (vegan friendly) that is too delicious to pass! This spicy fried rice is certainly not for the faint of heart. Simple, quick, and easy fried rice recipe that is packing some serious amount of heat to satisfy your spicy food craving!
Provided by George
Categories Fried Rice
Time 20m
Number Of Ingredients 10
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
This quick and easy Spicy Vegetable Fried Rice recipe is full of flavor! Make this simple recipe as is or build off of it, adding more of your favorite veggies. Serve it on its own as a vegetarian main dish or as a side dish as part of a more elaborate Chinese menu.
Provided by Victoria
Categories Main Course
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 309 kcal, Carbohydrate 49 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 725 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
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