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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat the wok with sesame oil until shimmering.
Add chopped ginger and garlic, stir until fragrant.
Add chopped green onion whites and sauté until tender.
Add chopped mushrooms and bell peppers, cook until softened.
Add chilli bean paste and soy sauce, stir to combine.
Saute everything well and then add the boiled rice, mixing thoroughly.
Season with salt, black pepper, and MSG, stirring to distribute evenly.
Top with sriracha sauce and sauté the rice on high heat until well mixed.
Mix in the scrambled eggs, if using, until evenly distributed.
Garnish with chopped green onions.
Serve with a half-fried egg on top.
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For a vegetarian version, omit the scrambled eggs and use tofu.
Adjust the amount of sriracha to control the spiciness.
Can I use leftover rice?
Yes, leftover rice works well for this recipe as it is drier and fries better.
What can I substitute for chilli bean paste?
You can use sambal oelek or another chili paste as a substitute.
Is it necessary to use sesame oil?
Sesame oil adds a distinct flavor, but you can substitute with vegetable oil if needed.
Can I add protein to this dish?
Yes, you can add cooked chicken, shrimp, or tofu for extra protein.
How can I make it less spicy?
Reduce the amount of sriracha and chilli bean paste to make it milder.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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