Spicy fried rice
Elevate your dinner game with this flavorful Spicy Fried Rice recipe! Featuring fragrant ginger, garlic, and fiery red chili peppers, this dish brings the heat. Added peas and red pepper offer a nutritious crunch, while soy sauce ties it all together. Perfectly garnished with fresh parsley and shallots, this easy-to-make meal is both delicious and satisfying. Ready in no time with just a few simple ingredients!
- 29 Mar 2025
- Cook time 25 min
- Prep time 5 min
- 4 Servings
- 11 Ingredients
Spicy fried rice is a delightful and flavorful dish that packs a punch with its mix of vegetables and aromatic spices. This recipe is perfect for those who love a bit of heat in their meals and are looking for a quick, satisfying dish to prepare. With simple ingredients and easy steps, you can create a delicious meal that's perfect for lunch or dinner.
Ingredients:
Instructions:
- Rinse the white rice under cold water until the water runs clear.
- In a medium saucepan, bring 1 cup of water to a boil.
- Add the rinsed rice, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is fully cooked and the water is absorbed.
- Remove from heat, let it stand covered for 5 minutes, then fluff the rice with a fork and set it aside.
- While the rice is cooking, chop the onion, mince the ginger root and garlic, slice the red hot chili peppers, chop the red pepper, and slice the shallots.
- In a large skillet or wok, heat the olive oil over medium-high heat.
- Add the chopped onion and sauté for about 2-3 minutes, or until it begins to soften.
- Add the minced ginger and garlic, and cook for another 1 minute until fragrant.
- Add the sliced red hot chili peppers, chopped red pepper, and sliced shallots to the skillet.
- Sauté for about 3-4 minutes, or until the vegetables are tender.
- Add the cooked rice to the skillet with the vegetables.
- Stir to combine and cook for about 2-3 minutes, allowing the rice to heat through and slightly fry.
- Stir in the peas and soy sauce.
- Continue to stir-fry for another 2 minutes, ensuring everything is well mixed and heated through.
- Remove the skillet from heat and stir in the chopped fresh parsley.
- Your Spicy Fried Rice is ready to be served! Enjoy it hot as a main dish or a tasty side.
Tips:
- Rinse the white rice thoroughly before cooking to remove excess starch and prevent it from becoming too sticky.
- Use day-old rice for the best texture, as freshly cooked rice can be too moist and clumpy for frying.
- Adjust the number of red hot chili peppers according to your heat preference.
- Ensure all vegetables are chopped uniformly to allow even cooking.
- Use a large pan or wok to give the ingredients enough space to fry properly without steaming.
Spicy fried rice is a versatile and quick dish that's sure to satisfy any craving for heat and flavor. By following these simple steps and tips, you can easily prepare a meal that's both delicious and customizable. Perfect for any occasion, this spicy fried rice will surely become a staple in your kitchen.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 170kcal | 9% |
| Protein | |
| Protein 5g | 3% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 3.95g | 10% |
| Sugar 7g | 7% |
| Fat | |
| Fat 2.76g | 3% |
| Saturated 0.44g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 20mg | 3% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 2.31mg | 14% |
| Vitamin B6 0.35mg | 21% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 70mg | 74% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 50ug | 44% |
| Minerals | |
| Calcium, Ca 36mg | 3% |
| Copper, Cu 0.16mg | 18% |
| Iron, Fe 2.43mg | 22% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 340mg | 10% |
| Selenium, Se 4.94ug | 9% |
| Sodium, Na 230mg | 16% |
| Zinc, Zn 0.84mg | 8% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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