Chili Egg Fried Rice with Spicy Potatoes

1.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.

2.Add the diced potatoes to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the potatoes are golden brown and cooked through. Remove the potatoes from the skillet and set aside.

3.In the same skillet, add another tablespoon of oil. Add the chopped onion and sauté for about 2-3 minutes until translucent.

4.Add the chopped green chilies and cook for an additional minute to release their flavor.

5.Push the onion and chilies to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the onion and chilies.

6.Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the egg mixture.

7.Add the cooked potatoes back into the skillet with the rice. Stir in the soy sauce, chili sauce, garlic powder, ginger powder, cumin powder, and paprika. Mix everything thoroughly and cook for an additional 3-4 minutes, allowing the flavors to meld together.

8.Taste and adjust seasoning with salt and pepper as needed. Remove from heat.

9.Garnish with fresh cilantro before serving.