Spicy Fried Rice
Fried rice is a staple in Asian cuisine, widely popular in both Chinese and Thai cooking. The spicy version is particularly beloved, as the chili and spices add an intense flavor to the dish. The secret to perfect fried rice is to use day-old cooked rice that has been chilled, ensuring it remains grainy and retains its texture when stir-fried. This dish is ideal for a quick and tasty dinner, especially for those who enjoy spicy flavors.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly rinse the jasmine rice in cold water, then cook it in 400 ml of water. Once cooked, let it cool completely, preferably overnight in the refrigerator, to achieve a firmer texture for frying.
2
Finely chop the onion, garlic, and chili pepper. Julienne the carrot and bell pepper into thin strips.
3
Heat the sesame oil in a large skillet or wok over medium heat. Add the onion and sauté until translucent.
4
Add the garlic and chili pepper, and sauté for another 30 seconds until fragrant.
5
Add the carrot and bell pepper, and stir-fry for 3-4 minutes, until slightly softened but still crisp.
6
Move the vegetables to the side of the pan, and crack two eggs into the center. Scramble the eggs until they are cooked through.
7
Add the cooked and cooled rice, and stir-fry over high heat, continuously stirring to ensure each grain is evenly toasted.
8
Pour in the soy sauce and oyster sauce, then sprinkle with chili flakes and black pepper. Mix well and stir-fry for another 2-3 minutes.
9
Chop the green onion and sprinkle it over the finished fried rice. Serve immediately.
