Firecracker Spicy Rice is here to make your mouth water! Jasmine rice is all dressed up with veggies, scrambled eggs and a deliciously bold firecracker sauce. It’s a little spicy, a little salty, and even a little sweet. This fried rice recipe really has it all!
Spicy Rice Recipe
I don’t know if I can ever go back to eating plain fried rice ever again. I love our Spicy Noodles and this recipe is super similar, but with rice! Essentially, this is your average (and amazing) fried rice recipe that features rice, veggies and scrambled eggs. What puts it a step above the rest is the firecracker sauce! Buffalo sauce, brown sugar, soy sauce and lime juice are combined to make the most incredible slightly spicy sauce! I say slightly because the buffalo is balanced by the other salty and sweet ingredients in the mix. Once it’s mixed with the fried rice, a medley of textures and flavors are combined to make a rice recipe that’s anything but bland.
Have any more rice sitting in your pantry? Use it deliciously with recipes like Ground Beef Fried Rice and Pineapple Shrimp Fried Rice.
What is Firecracker Sauce Made Of?
This spicy fried rice recipe uses buffalo sauce, brown sugar, soy sauce and fresh lime juice to make the very best firecracker sauce! It’s smooth, spicy, tangy, salty and sweet. You may even find the flavor to be quite explosive on your taste buds.
How to Make Firecracker Fried Rice
- Cook the rice. Cook the jasmine rice according to package directions.
- Scramble. Melt some butter in a skillet, then scramble the egg. Remove the cooked egg from the pan and set aside.
- Add the veggies. To the same pan, mix in more butter, peas, carrots, and garlic cloves. Sauté for about 5 minutes or until the veggies are just heated through.
- Make it saucy. This is the best part! Stir in the buffalo sauce, brown sugar, soy sauce and lime juice. Let it cook for about 2-3 minutes.
- Toss it all together. Add the cooked rice and scrambled eggs back into the skillet. Give everything a good stir to combine before removing from the heat. Mix in the green onions, serve and enjoy!
Spicy Rice Recipe Notes
You may already have everything you need in your kitchen right now! For exact measurements and the complete list of ingredients, scroll down to the recipe card.
- Lime Juice – In a pinch, you can swap this with rice vinegar instead. You really just need the acidity to create that tangy flavor in the sauce, so either lime juice or vinegar will get the job done.
- Once cooled to room temperature, you can store your leftover spicy fried rice in an airtight container in the fridge for about 2-3 days. To reheat, just pop it in the microwave for 30 seconds at a time and stir each time it stops until warmed all the way through.
- Buffalo Sauce – Any brand works just fine! And if you have any left over, use it to make the best 20 Minute Firecracker Chicken or Firecracker Spicy Noodles!
- Soy Sauce – I like to use low-sodium soy sauce so I can control the amount of sodium in the dish. Coconut aminos and tamari are also great substitutes.
- Veggies – I like to stick to the classics – peas, carrots and onions. Feel free to add really any veggies you want! Broccoli, snow peas, zucchini… You can really clean out your fridge if you want to.
- Brown Sugar – Honey also works. You just need a little something sweet to balance the salty and spicy ingredients.
Enjoy!
~Nichole
Firecracker Spicy Rice
Ingredients
- 1 Cup Uncooked Jasmine Rice
- 2 Eggs beaten
- 2 Tablespoons Salted Butter
- 1 ½ Cups Frozen Peas and Carrots
- 3 Garlic Cloves Minced
- ½ Cup Buffalo Sauce such as Frank’s Red Hot Buffalo
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Low-Sodium Soy Sauce
- 1 Tablespoons Fresh Lime Juice
- 4 Tablespoons Green Onions white and green parts sliced
Instructions
- Cook the rice according to the directions. Set aside.
- Scramble the egg in a large skillet over medium heat with a tablespoon of melted butter. Remove the cooked eggs from the pan and set aside.
- To the skillet add butter, peas, carrots, and garlic cloves over medium to high heat. Saute for 5 minutes or until the vegetables are heated through.
- Add the buffalo sauce, brown sugar, soy sauce, and lime juice. Stir for 2-3 minutes.
- Add the rice and eggs. Stir to combine.
- Add 3 tablespoons green onions and mix.
- Remove from the heat and serve.
- Top with a sprinkle of 1 tablespoon of green onions.
