Description

Devil’s Fried Rice is the ultimate spicy fried rice dish, packed with bold flavors and an irresistible kick. This fiery recipe combines perfectly stir-fried rice with a medley of fresh vegetables, tender proteins like shrimp or chicken, and a generous dose of chili paste or Sriracha for heat. Aromatics like garlic, ginger, and green onions add depth, while soy sauce and sesame oil provide savory, umami-rich undertones. Finished with a sprinkle of red chili flakes and a drizzle of hot sauce, this dish is perfect for spice lovers seeking a quick, flavorful meal. Serve it on its own or as a side to your favorite Asian-inspired dishes.

Ingredients

Scale

To make Devil’s Fried Rice, you’ll need the following ingredients:

For the Fried Rice:

2 cups cooked jasmine rice (preferably day-old for better texture)
1 tablespoon vegetable oil (or sesame oil for more flavor)
2 eggs, beaten
1 medium onion, finely chopped
4 cloves garlic, minced
1–2 fresh red chilies (or more depending on spice tolerance), finely chopped
1 tablespoon chili paste (or sambal oelek)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon fish sauce (optional, for umami flavor)
1 tablespoon sugar (to balance the spice)
1/2 cup frozen peas (optional, for color and texture)
1/2 cup diced carrots (optional)
2 tablespoons chopped green onions, for garnish

For the Devil’s Spice Sauce:

2–3 tablespoons Thai red curry paste (or more for extra heat)
2 tablespoons sriracha sauce (for an additional kick)
1 tablespoon gochujang (Korean chili paste, optional but recommended for depth of flavor)
1 tablespoon soy sauce
1 teaspoon ground cayenne pepper (adjust to taste)
1 tablespoon sugar (for balance)
1 tablespoon lime juice (for acidity)
2 tablespoons vegetable broth or water (to thin the sauce)

Optional Add-ins:

1/2 cup cooked shrimp, chicken, or tofu (for added protein)
1/4 cup chopped cilantro (for garnish)
Lime wedges (for serving)

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Instructions

Step-by-Step Instructions

1. Prepare the Fried Rice:

Prep the Rice: If you don’t have leftover rice, cook the rice ahead of time and let it cool to room temperature. Day-old rice works best for fried rice because it’s less sticky and holds up better during cooking.
Heat the Pan: Heat a large wok or skillet over medium-high heat. Add vegetable oil or sesame oil and swirl to coat the pan.
Cook the Eggs: Pour the beaten eggs into the hot pan, scrambling them quickly until cooked through. Once cooked, remove them from the pan and set them aside.
Sauté the Vegetables: In the same pan, add a little more oil if needed. Sauté the chopped onion for 2-3 minutes, until it softens. Add the minced garlic and chopped fresh red chilies. Cook for another 30 seconds to 1 minute, until fragrant.
Add the Rice: Add the day-old rice to the pan, breaking up any clumps. Stir-fry the rice for 3-4 minutes, ensuring the rice is well coated with the oil and veggies.

2. Make the Devil’s Spice Sauce:

Combine the Sauces and Spices: In a small bowl, combine the Thai red curry paste, sriracha sauce, gochujang (if using), soy sauce, cayenne pepper, sugar, and lime juice. Stir in vegetable broth or water to thin out the sauce to your desired consistency.
Pour the Sauce into the Rice: Once the rice is heated through and starting to get crispy on the edges, pour the devil’s spice sauce over the rice. Stir well to coat the rice evenly with the sauce.

3. Finalize the Fried Rice:

Add Protein and Veggies: Add your choice of cooked shrimp, chicken, or tofu (if using). Stir in the cooked eggs, peas, and diced carrots. Toss everything together for 2-3 minutes, until well mixed and heated through.
Taste and Adjust: Taste the fried rice and adjust the seasoning if needed. You can add more soy sauce, sriracha, or lime juice to balance the flavors to your liking.
Garnish and Serve: Garnish with chopped green onions, cilantro, and lime wedges. Serve immediately.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4
Calories: 500-600 kcal
Fat: 25g
Carbohydrates: 60g
Protein: 20g