Chilli Jammed Fried Rice

Here is another one of my wife’s amazing Asian dishes I thought I would share with you all. It’s easy, delicious and takes no time at all. Our little one gobbles it up quicker than you can say Jack Robinson.

This recipe has your typical ingredients for fried rice but what makes this dish is this is the chilli jam. You can use sweet chilli sauce if you don’t like it too spicy and you can make it your own by adding fish sauce and soy but just be careful and make sure you balance the sweet and the sour flavours.

Another good tip is to make sure that the oil is the right temperature before you start cooking. Especially when you are cooking with egg, as you don’t want to burn it and have the burnt eggy taste through your dish.

One last important reminder is that you need to use steamed rice, you can use the microwave stuff if you’re time poor but it just lacks that wow factor when you eat it. Lastly, If you like it spicy, just add another tablespoon of chilli jam. Enjoy!

Chilli Jammed Fried Rice

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Recipe by Dad’s Home Kitchen with Jase Pashley Cuisine: Asian


Prep time


Cooking time




  • 500 g 500 basmati rice

  • 4 large 4 eggs

  • 5 5 spring onions finely sliced

  • 2 Tbsp 2 chilli jam. If you like it spicy add an extra tablespoon.

  • 250 g 250 silken tofu

  • 2 Tbsp 2 sesame oil

  • Salt and pepper to taste


  • Boil rice as per the packet instructions.
  • When your rice is nearly done heat your pan on a medium-high heat & add the sesame oil & spring onions and cook for approx 2 minutes.
  • Add the rice, chilli jam & add salt & pepper to taste. You can put a little bit of water if you feel it needs it. Mix it all together for approx 2 minutes so that it is all coated.
  • Push the rice to the side and create a well in the pan & crack the eggs into your well.
  • Move the egg around to create curds and then break up the tofu into the mix and fold them all through until you’re happy.
  • Add a little more salt & pepper to taste if needed and serve. YUM!

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