Spicy Egg and Vegetable Fried Rice Recipe | Vegetarian Times Skip to main content

Spicy Egg and Vegetable Fried Rice

Turn a weeknight stir-fry into a restaurant-style dinner by making a batch of fried rice to go with it. Chili oil gives this version a spicy bite, but you could also use vegetable oil for a milder dish.



Ingredient Line: 
2 eggs, lightly beaten
Ingredient Line: 
2 cups basmati rice
Ingredient Line: 
2 Tbs. chili oil
Ingredient Line: 
1 cup frozen mixed vegetables (8 oz.)
Ingredient Line: 
6 green onions, chopped


1. Bring rice and 4 cups water to a boil in saucepan. Reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.

2. Coat nonstick skillet with cooking spray; heat over medium heat. Pour in eggs. Cook 4 minutes, or until firm. Remove eggs, and coarsely chop.

3. Heat chili oil in same skillet over medium heat. Add rice, eggs, and frozen vegetables, and season with salt and pepper, if desired. Cook 15 minutes, or until browned and beginning to crisp, stirring often. Stir in green onions, and cook 2 minutes more. 

Nutrition Information: 

5 g
Total Fat: 
5 g
Saturated Fat: 
1 g
49 g
53 mg
320 mg
2 g
1 g
Serves 8

Comments on this Recipe

Not bad, but definitely does not feed 8 people - maybe 8 side dishes...

This does not serve 8; I'd say that it'll feed two. A good substitute for chili oil is the same amount of vegetable oil and a small dash of chili powder or red pepper flakes.