Vegetarian

Fried Rice with Crispy Chilli Oil Egg

Quick vegetarian fried rice topped with a crispy chilli oil egg. Cold rice, fragrant ginger and garlic, and a perfectly fried egg with crispy edges and a soft yolk.

5 (3 reviews)
By Ricky Robinson Updated February 27, 2024

This fried rice is all about using what you have in the fridge and making it taste proper good. Cold cooked rice is the key here because it fries up nicely without going mushy. The drier texture means each grain stays separate and gets a bit of colour in the wok.

Fresh ginger and garlic do the heavy lifting for flavour. You grate them rather than chop, which releases more of their oils and gives the rice a better coating. The sesame and oyster sauces add depth without being overpowering, and the frozen peas bring a bit of sweetness and colour to the dish.

The crispy edges on that fried egg are what make this dish special.

Frying the egg in a mix of chilli oil and sesame oil gives it a flavour you just don't get with regular oil. The edges go golden and crispy while the yolk stays soft, so when you break into it, everything comes together on the plate.

Fried Rice with Crispy Chilli Oil Egg recipe image
Fried Rice with Crispy Chilli Oil Egg

This is quick enough for a weeknight when you can't be bothered with anything complicated, but it still feels like a proper meal. You're looking at about fifteen minutes from start to finish, which includes frying the eggs. The key is having everything ready before you start cooking because once that wok heats up, things move fast.

The spring onions and fresh red chilli at the end add a bit of freshness and heat that cuts through the richness of the egg and rice. You can adjust the chilli to your taste or leave it out entirely if you're not keen on spice. The dish works just as well either way, though the chilli does add a nice visual contrast.

This is the kind of recipe that gets better the more you make it. You'll figure out how hot your wok needs to be, how much soy sauce you prefer, and whether you like your egg yolk runny or set. It's flexible like that.

Fried Rice with Crispy Chilli Oil Egg

Crispy chilli oil Rice
Total Time 15 min
Servings 2 servings
Calories 520 cal
Protein 18g

Ingredients

Equipment Needed

  • Frying Pan
  • Wok

Instructions

  1. 1
    Heat the oil in a wok until hot, then add the ginger, garlic & spring onions and stir-fry for 1 minute. Add the peas, cook for another minute, then add the rice and toss well.
  2. 2
    Next stir in the soy, oyster sauce & spring onions. Cook for a few minutes more until piping hot.
  3. 3
    Divide the rice into serving bowls and get on with frying the eggs.
  4. 4
    To fry the eggs, heat the chilli & sesame oils in a frying pan.
  5. 5
    Crack in the eggs and fry for 3 - 4 minutes until set on top and crispy at the edges. Place a fried egg on top of each rice bowl, sprinkle with spring onion and chilli to serve.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Serving Suggestions

Serve immediately whilst the egg is still hot and crispy. Goes well with a simple cucumber salad or pickled vegetables on the side.

Variations

Try adding diced vegetables like peppers or carrots, or swap the egg for crispy tofu for a vegan version. You can also use brown rice instead of white for a nuttier flavour.

Fried Rice with Crispy Chilli Oil Egg

Rate & Review

5 • 3 reviews

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