spicy fried rice

This Garlic Salmon Fried Rice is easy to make, great for meal prep, and incredibly tasty! It’s deliciously garlicky, loaded with protein thanks to salmon and eggs, and tossed in a mouthwatering and fragrant sesame chili soy sauce!

Garlic Salmon Fried Rice

– 1 TSP Kosher Salt,

– 1/2 TSP freshly cracked Black Pepper, to taste

TBLS Olive Oil

TBLS Low Sodium Light Soy Sauce

TBLS Shao Xing Rice Wine

Mirin

TBLS Sesame Oil

TSP Chili Oil (optional) – (omit if making this mild)

TBLS Peanut Oil (or any other cooking oil

½ TBLS Sesame Oil

½ Yellow Onion – minced

Spring Onions – chopped,

Carrot – minced (brunoise cut)

Celery rib – minced (brunoise cut)

1.5-inch knob of Ginger – minced

– 16 Red Chilies, to taste (deseeded if desired

black pepper

1.5 TSP freshly cracked Black Pepper,

TSP Kosher Salt,

TSP White Pepper, to taste (use more if you’d like an extra kick of heat!)

TSP White Sugar, more or less to taste

Fresh ingredients: Chop the onion, garlic, ginger, red chilies, spring onion (be sure to separate the white and green parts), carrot, and celery rib as indicated in the &#8220;Ingredients&#8221; section. Set aside. Crack the eggs in a bowl and season with kosher salt and freshly cracked black pepper to taste. Beat with a fork until smooth, then set aside.

Make the Sauce: Combine the low sodium light soy sauce, Shao Xing rice wine, mirin, sesame oil, and chili oil (if using) in a measuring cup (for easier pouring) or small bowl. Mix with a spoon to thoroughly combine, then set aside.

For the Salmon: Remove the fillets from the packaging they came in and gently wipe with paper towels to dry them. Then place them on a plate (or in a bowl) and season both sides with kosher salt and freshly cracked black pepper to taste. Set aside.

Prep:

Pan-fry the salmon

Heat olive oil in a nonstick skillet over medium-high heat. Once hot, place the seasoned salmon fillets skin side down. Cook undisturbed for 3-4 minutes, then turn over the fillets using a fish spatula and cook the flesh side for another 3 minutes. Use tongs or the fish spatula to turn and crisp up the sides of the fillets – about 15-20 seconds for each side. Once the salmon fillets have cooked through, transfer the fillets to a clean plate and allow to rest for 5-10 minutes. Then flake the flesh with a fork and set aside. (Note: Keeping the skin on is up to you and a matter of personal preference. I prefer to discard the skin and just use salmon fillet flesh for this fried rice.)

Stir-fry the veggies and aromatics

In a large wok, heat the peanut oil, and the remaining sesame oil and chili oil (if using) over high heat. Once smoking, turn the heat down to medium-high and add the onion and spring onion whites. Stir-fry for a minute until translucent, then add the carrots and carrot celery and continue stir-frying for another minute. Add the garlic, ginger, and red chilies and stir-fry until fragrant &#8211; about 1-2 minutes.

Cook the eggs

Push the veggies and aromatics to the side and add a bit of oil into the wok. Pour in the beaten eggs and allow to set for a few seconds. Then scramble the eggs with your spatula and toss to combine with everything else in the wok. Season with freshly cracked black pepper, kosher salt, white pepper, crushed red pepper chili flakes (if using), and sugar and stir-fry to combine.

Add the rice, sauce, and salmon

Add the rice into the wok and pour the sauce all over it. Continue stir-frying for 3-4 minutes to combine, breaking up the clumps of rice as you go with your spatula. Then add the flaked salmon and toss for another minute or two, or until heated through. Taste and season with additional sugar, salt, or pepper if needed. Then switch off the heat and stir in most of the spring onion greens until combined.

To Serve

Transfer the Garlic Salmon Fried Rice to a serving dish (or bowls). Drizzle a little sesame oil on top if desired and garnish with the remainder spring onion greens. Serve immediately (or cool quickly and store in airtight sealed containers in the fridge for 3-4 days).

For the Garlic Salmon Fried Rice:

We made this last night with some leftover salmon we had in the fridge and it turned out great. My wife is not big on spice so we didn't use any of the chilies and cut the crushed red pepper flakes in half. Was still delicious. Looking forward to leftovers for lunch tomorrow! Thanks for such a great recipe.

Quick and easy spicy chicken fried rice with tender chicken pieces, vegetables and homemade stir fry sauce. Perfect weeknight dinner option!

Spicy Chicken Fried Rice

Large Bowl Cooked Rice

150 g Chicken Breast

Carrot

Green Peas/Long Beans

Spring Onion

Chilli

Cloves

Shallot/Onion

tsp Chilli Powder/ Paprika Powder

Eggs

Salt

¼ tsp Baking powder/soda

Sesame oil

tbsp Oyster Sauce

tbsp Light Soy Sauce

tsp Sweet Soy Sauce

Cut chicken into small dices. Marinate chicken with salt, baking powder and sesame oil for 2-3 mins.

Mix all stir fry sauce ingredients in a bowl.

Cut vegetables in small cubes.

Finely chopped garlic, shallot and red chilli.

Whisk eggs with a pinch of salt.

Heat wok, drizzle some oil and fry the egg first, then remove from wok.

Drizzle some more oil in wok, stir fry shallots and garlic for few seconds.

Add chicken stir fry till the chicken colour change slightly brown.

Then add chilli powder and chopped red chilli.

Then add the carrots and peas. Stir fry till the vegetable are a bit soft.

Add rice and the stir fry sauce. Mix well and stir fry for 1 to 2 mins and then add the spring onions. Continue stir fry for about 2 mins.

Flavourful Spicy Fried Rice is ready!

Serve immediately. Enjoy!

Red/Green Chilli

Garlic

Oyster Sauce

Recipe video above. Kimchi Fried Rice is a staple in every Korean household. It&#039;s a typical way to use up leftover rice and kimchi, while still delivering big flavours that belie its humble nature. Along with kimchi, gochujang (Korean chilli paste) is the other hero ingredient that brings flavour, colour and heat to the party!Don&#039;t panic! It&#039;s not nearly as spicy as it looks and it&#039;s easy to adjust the heat in the recipe.Serve alongside all things Korean, or Asian really. Or as a main with a fried egg!

Kimchi Fried Rice

garlic (, finely chopped)

mushrooms

tbsp oil (, vegetable, peanut or canola)

tbsp gochujang ((Korean chilli paste, Note 2))

(packed) kimchi ((Note 3))

kimchi juice (,

rice

egg (, runny yolk, sunny-side up)

Black sesame seeds

onions (, finely sliced)

Crispy seaweed strips ((Note 5))

Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. We need juice for the sauce, and to reduce the wetness of the kimchi so it doesn&#039;t make the rice soggy.

Measure kimchi juice – Measure out 3 tablespoons of the kimchi juice and set aside. (Note 3 if you&#039;re short).

Cook enoki mushrooms – Heat 1 tsp sesame oil in a large non-stick pan over medium-high heat. Add enoki mushrooms, about 1/2 tsp garlic, plus a pinch of salt and pepper. Cook for 1 1/2 minutes until just-wilted, then remove to a plate.

Garlic and gochujang – Return pan to the stove. Add oil. Add garlic and cook for 20 seconds until it&#039;s lightly golden. Add gochujang and cook for 30 seconds until it dries out a bit – just move it around in a lump, breaking it up a bit as you can.

Cook kimchi – Add kimchi and cook for 1 minute, just to heat it through (kimchi doesn&#039;t need to be cooked) and drive off any excess moisture.

Add rice and kimchi juice – Add rice and kimchi juice, toss well for 1 1/2 minutes until the rice is fully stained red. Toss well to ensure the gochujang mixed with the kimchi disperses throughout the rice.

Enoki mushrooms and 1 tsp sesame oil – Add the enoki mushrooms and remaining 1 teaspoon of sesame oil. Toss through rice.

Serve, topped with garnishes of choice!

This Kimchi fried rice is incredibly comforting and loaded with rich umami flavors to instantly awaken your tastebuds. Fragranced with Kimchi, Gochujang, garlic, and green onion, this easy &amp; delicious Korean fried rice is made in a single pan with just a handful of ingredients, making it the ultimate meal for the weekdays. 

15-Minute Kimchi Fried Rice (Kimchi Bokkeumbap)

tbsp cooking oil

garlic (minced)

green onion (chopped, divided)

tuna (drained,

kimchi (chopped)

tbsp kimchi juice (from the kimchi container)

tbsp Gochujang (Korean chili paste)

soy sauce

tsp sugar

tbsp sesame oil

sunny-side-up egg, green onion,

Heat oil in a large skillet over medium heat. Add garlic and green onion and cook until aromatic. Add tuna and kimchi and mix to combine.

Add Gochujang, soy sauce, and sugar, and mix together until the kimchi is cooked through, for about 2 minutes.

Reduce the heat to low. Add rice and kimchi juice and mix together, ensuring all grains are evenly coated. Finish with sesame oil and remove from heat. Garnish and enjoy!

This simple, simple stir fried dish of rice and kimchi is super, super tasty. It&#039;s just a few ingredients and made very quickly, but it&#039;s a dish much loved by Koreans and a part of our everyday lives. Everybody loves kimchi fried rice!

Kimchi fried rice (Kimchi-bokkeumbap)

bowls steamed rice (3 cups)

kimchi

kimchi juice

water

gochujang

sesame oil

vegetable oil

green onion, chopped

sesame seeds

Prepare the pan

Stir fry kimchi

Add the kimchi and stir fry for 1 minute.

Add everything else

Add rice, kimchi juice, water, and gochujang.

Stir fry

Stir all the ingredients together for about 7 minutes with a wooden spoon.

Finish with sesame oil

Serve

Sprinkle with chopped green onion, roasted gim, and sesame seeds. Serve right away.

Spicy Shrimp Fried Rice made healthier using leftover cooked brown rice, a delicious whole grain that&#x27;s high in fiber, so it fills you up.

Spicy Shrimp Fried Rice

shrimp (peeled and deveined)

tsp each of chili powder, paprika and garlic powder

cayenne pepper (or more to taste)

tsp kosher salt

black pepper (to taste)

onion

garlic (diced)

scallions

oil spray

red pepper flakes (or more to taste)

soy sauce (or more to taste)

fish sauce ((or more soy sauce))

red pepper

Black pepper

Egg white

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder.

In a hot wok, over medium high heat, spray a little oil and cook the eggs, when cooked, remove from pan and set aside, 1 to 2 minutes.

Increase the heat to high, when hot add the sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes.

Add shrimp and saute until no longer translucent, 2 to 3 minutes.

Add rice and leave in the skillet to let the bottom brown, 2 to 3 minutes, stir and add the egg, soy sauce and fish sauce, mixing well for about 2 minutes.

Add greens of the scallions and serve.

Simple and delicious!   I added steamed broccoli and was a perfect easy weeknight dinner

Gina wasn't kidding when she called this spicy!  Phew!  We only had 9oz. of shrimp on hand so we supplemented it with a veggie cleanout from the fridge and this was very tasty!

I love this recipe AND the use of brown rice. It added a really nice, new flavor. I didn't have leftover rice so I hacked my brown rice by putting it in the over to let it dry out a bit before using it in this dish. I added in a lot of veggies: broccoli, mushrooms, peas, carrots &amp; water chestnuts. Like I said, big LOVE on this. Next time, I will used leftover rice

Very good.  My husband loved it.  So easy to make too.

So delicious! I had everything lined up since it is sort of a rapid fire meal. I added some asparagus in just to get a veggie!

Excellent!  It makes more than you’d think which is a good thing! So yummy, I will be making this a lot! I added some peas because I had them and next time I will do peas and carrots too. Maybe mushrooms what a great recipe! 😋

Very good, go to easy meal. I add a few more items like peas and carrots and water chestnuts to add a bit more bulk to the dish. My husband loves it as well.

Thought I had leftover brown rice, then realized it was couscous when I went to add it near the end!  Added LOTS of veggies - artichokes, zucchini, mushrooms, frozen mixed veggies. Turned out OK, couscous didn't crisp up like rice would but still very tasty. Will try it with brown rice next time.

I don't like shrimp so I made 2 servings for my husband.  He took one look at the bowl and said oh that's too much for me, there will be leftovers, then he proceeded to eat the whole thing.  He loved it.  Thanks for the recipe!

Seriously SO delicious!! I did 1 cup of brown rice and a bag of cauliflower rice, literally could not tell the difference between the two when it’s all mixed together. So flavorful and perfect for meal prepping!!

Made this tonight. Left out the cayenne and 1/2 chili powder and it was still spicy but perfect.. I remember from last time I couldn't eat it , way to hot

Yum!  Made this with brown rice and mixed vegies. Also had no fish sauce or sesame oil, so spiced it up with some sweet red chili sauce.  Had to follow the directions the first time, but could make it again without the step by step!

Whoo, this is SPICY! Delicious, though. I love that it's only 1 point on Purple. I added some edamame while sauteeing the shrimp. I also didn't have leftover rice, so I cooked the rice first then everything else, and it came out fine.

I found this a little on the bland side.

Would add a little hoisin sauce and diced pineapple. 
The wife loved it, though.

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Top 7 spicy fried rice recipes from across the web

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Top Tags

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The most viewed spicy fried rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine