Spicy Breakfast Fried Rice
To be honest, one of my favorite parts of ordering Chinese takeout (something we do about 1-2 times per month), is save some of the steamed white rice for fried rice the next day. Sometimes I’ll make dinner out of it, if there’s enough.
But, there’s almost always at least enough for me to make a breakfast fried rice plate for myself. You could keep the add-ins very simple or go crazy with what’s in your fridge. I like to add in some spicy elements like a jalapeno or even sprinkle in some crushed red pepper or chili garlic sauce.
The key to fried rice is to A) make sure you season it well before you cook it. Don’t try to season it once it’s in the pan. B) Make sure it’s really dry and not still hot or sticky at all before even attempting to make fried rice.
I can eat this serving by myself, but honestly, you could probably squeeze two servings out of it if you added an extra egg and a few extra veggies!
- Make sure rice is really dry. It’s best to use rice from the night before that is cold. Stir rice together with chicken powder, salt, and pepper and taste. It should be seasoned well before you start cooking.
- Chop jalapeno, onion, carrot, and corn so it’s ready.
- In a small skillet, add a drizzle of oil over high heat. Once hot, add rice and let cook for about two minutes without stirring so a crust starts to form on the rice. Then you can mix it together and keep cooking.
- Add veggies and stir together. Cook for another minute or two until veggies are softened.
- Remove fried rice from skillet and add a fresh drizzle of oil (or a small amount of butter). Turn heat down to medium on the skillet and crack in an egg. Cook sunny side up or flip and go for over-easy.
- Serve fried rice with an egg on top and garnished with chopped scallions.
Spicy Breakfast Fried Rice
Assuming you have a little box of leftover rice in your fridge, the first thing you should do when making fried rice is season it well! I like to season mine with powdered chicken bouillon, salt, and pepper. The chicken bouillon is kind of a secret ingredient but it makes the rice really savory.
Sometimes, I’ll also add a pinch of MSG to the rice also, but that’s totally optional.
Before you start cooking, also make sure you have your veggies ready to go as the whole thing cooks pretty quickly.
I have a hard time thinking of a vegetable that wouldn’t go well in a fried rice. Almost anything will work great. At a minimum I like to add onion and carrot. The jalapeno and corn was this particular day’s edition.
When you’re ready to cook, get your pan hot and add a drizzle of oil. Then in with the rice! It’ll sizzle and hiss if you did it right but should sizzle too much or your rice wasn’t dry enough! After a minute or two it should start to crisp up in parts.
Now you can add in your veggies! Continue to cook until they are soft.
Note that many fried rice recipes have soy sauce. You don’t really need to add soy sauce to this rice because it’s already seasoned. I personally don’t like to add it because it introduces liquid to the rice which will inhibit browning. If you want to though, season your rice less at the beginning.
Because it’s breakfast, I like to top it with a soft egg rather than mix in an egg.
Sunny side up for me!
Scoop everything onto a plate and your spicy breakfast fried rice is ready in about 15 minutes and a top-notch way to start the day!