Spicy Fried Rice 辣炒饭

My favorite version of fried rice, Spicy Fried Rice! Or 辣炒饭 in simplified Chinese. Same great taste and ingredients that you would expect from authentic fried rice but with a kick.

I would like to think that this recipe is Chinese and Mongolian influenced as we are using a chili garlic sauce as opposed to it’s Korean variation from across the Yellow Sea called kimchi-bokkeum-bap 김치 볶음밥, or commonly Kimchi Fried Rice. Either way this will still be spicy, and will work great to open the sinuses and warm you up on a cold night.

This recipe makes two 8oz portions of fried rice which will fill average sized household 6″-7″ bowls about 2/3 of the way. I find that it’s surprisingly filling without eating too much for just one person, despite the relatively smaller serving size in appearance.

If you have more guests you certainly can increase the ingredient amounts accordingly, just don’t downsize if you’re making this for yourself. You’ll just have to eat the second bowl tomorrow for lunch! Unless you’re meal prepping and portioning out for the week… in which case I still would recommend that everything you portion be uncooked except for the rice and kept separated in their own Ziplocs/storage containers in the fridge. This meal should be cooked fresh every time.

Oh and if you do choose to use this recipe to meal prep for your week, you’ll get pretty good at making fried rice after a couple of weeks. Your friends and family may be impressed. Which I should warn you, they may start asking you to make them fried rice instead of going out for Chinese. Which could be a good thing or a bad thing depending on whether or not you like to cook for other people. I myself love it, and find it very rewarding.

Anyway I call this recipe authentic for the flavors and ingredients which are influenced by its Chinese origins, not so much that everything in this recipe is made from scratch. Also I’m a huge fan of simplifying some recipes where it’s highly logical hence the use of canned vegetables here. However there are some exceptions especially with stir fried foods, such as broccoli which should be fresh and steamed just al dente first before introducing them to a wok. Or green beans also, those should always be fresh and blanched first. But I think in this case you’re safe with the peas and carrots.

Oh and if you’re concerned about what appears to be a lack of wok skills in the video, there’s no need to fear. My skills are slightly above average… which will simply have to do. Unlike my camera position which prevented me from tossing the rice but that’s okay because there is still plenty of technique to be had in using a ladle.

As always comments with any adjustments or modifications are most welcome, please share I’d love to read about it! Thank you for taking the time to read this and as you may have guessed I really do hope you enjoy this recipe!


  • 1 Cup Long Grain White Rice (I used Basmati)
  • 1 Tablespoon Cooking Oil (thinner the better)
  • 1/4 Cup Diced Ham or Pork Belly
  • 1/4 Cup Canned Peas and Carrots
  • 1/8 Cup Finely Chopped Shallot
  • 1/8 Cup Chopped Green Onion
  • 1 teaspoon Freshly Ground Salt
  • 1 teaspoon Freshly Ground Pepper
  • 1 Tablespoon Oyster Sauce
  • 1.5 Tablespoons Soy Sauce
  • 1 teaspoon Chili Garlic Sauce


  1. Boil 1 Cup of uncooked long grain white rice per package instructions.
  2. Bring a wok up to medium heat, then add cooking oil, diced pork, and chopped shallot. Cook for about 2 minutes, stirring occasionally.
  3. Add peas and carrots, as well as green onion, salt, and pepper and continue to stir occasionally and cook for an additional 2 minutes.
  4. Add egg to wok. Break the yolk with ladle and partially scramble using a scoop and stir technique, eventually combining with all other ingredients. Do not over cook on this step, 30 seconds is just right.
  5. Add 1 Cup of your cooked rice and break apart with the back of ladle, spreading its surface area across the wok. You need to do this because if you leave the rice in a heap then add your sauces over a large clump of rice the rice will absorb the liquids before they can touch the wok. We want to fry the rice, and to help do that we need the sauces to simmer from the surface of the wok up through the ingredients.
  6. Add your oyster sauce, soy sauce, and chili garlic sauce then stir in. Use ladle techniques to mix; scoop and stir at first, then push and pull repeatedly for about 2 minutes.
  7. Flip rice two or three times before plating. Using the wok you should be able to push downward and forward, then rotate your arm up and towards yourself in one smooth, quick motion. This will group all ingredients together into one large pile, easy to serve into bowls.


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