Hell Fire Fried Rice with Fresh Sides
Spicy Thai fried rice built on cooked rice, eggs, and fiery chili paste, topped with crisp cucumber, spring onion, lime, and fish sauce chili condiment. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
Ingredients
- 3 cups cooked jasmine rice, cold or room temperature
- 3 tbsp nam prik narok (Thai hell fire chili paste)
- 2 large eggs
- 1 medium cucumber, sliced into 1/4-inch rounds
- 3 stalks spring onions, cut into 1-inch pieces
- 1 whole lime, halved
- 2 tbsp prik nam pla (fish sauce with fresh chilies)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Crack eggs into the pan and scramble, breaking into small pieces, until cooked through, about 2 minutes.
- 3
Add cold rice and nam prik narok, stirring constantly to break up clumps and coat rice evenly, 3–4 minutes.
- 4
Stir in half the spring onions and cook until fragrant and rice is heated through, about 1 minute.
- 5
Slide rice onto a plate and top with cucumber slices, remaining spring onions, and a lime wedge.
- 6
Drizzle prik nam pla over the top and serve immediately with the lime wedge for squeezing.
Tools you’ll need
- large skillet (12-inch minimum)
- wooden spoon or spatula
- plate
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