Spicy Egg Fried Rice

Contents

spicy egg fried rice recipe

One of my favorite versions of fried rice is Spicy Egg Fried Rice. In fact, as long as the fried rice is spicy, I wouldn’t mind eating it everyday!! Nowadays, we can easily get ready-made shrimp or anchovies spicy paste at any Asian market to help spice up your fried rice or any dish you may like to add a little kick to.

Ingredients:

1 cup jasmine rice (wash and cook rice cooker at normal measurement or at slightly less water if it’s new crops)

1 large onion, peeled and diced

2 large eggs

1 ¼ cups of green mustard or Chinese baby bak choy, washed and cut into small pieces

2 cloves garlic, peeled and minced

1 tsp chicken bouillon powder

1 tbsp salt

1 tsp ground pepper

2 tbsp shrimp Chili paste (Tean’s or Delimas brand)

3 tbsp canola oil

Method:

1: Cook jasmine rice accordingly, if it’s a new crop add less water to prevent the rice from getting too wet or sticky. Cool rice down before cooking or, if you can, overnight rice is the best.

2: Heat wok or large skillet on medium-high heat, add oil and eggs. Saute for 30 seconds, remove from wok and set aside.

3: Add a touch more oil, add in garlic. Fry for 30 seconds, add in diced onion, and cooked rice.

4: Add in salt, chicken bouillon powder, and ground pepper. Make sure to keep stirring the rice until the rice starts “jumping” or “popping” in the wok.

5: Add in cut mustard green and eggs into the rice, keep stirring for another 5 minutes. Add in spicy shrimp paste, mix well.

6:Dish out and serve warm.

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