PAMPA- Garlic Egg Fried Rice

If you have a tub of cold rice in the fridge and three minutes of stovetop time, you have dinner. This garlic egg fried rice turns day-old rice into something savory, garlicky, and just a little spicy — and the secret is one spoonful of PAMPA- Filipino-style chili garlic oil doing the work of a whole rack of seasonings.

It comes together in about 15 minutes, serves two, and is the easiest possible way to see what people mean when they say put PAMPA- on everything.

Why chili garlic oil makes the best fried rice

Great fried rice is all about flavor that coats every grain without making the rice soggy. PAMPA- does both jobs at once: the infused oil carries roasted-garlic and chili flavor deep into the rice as it fries, while the crunchy bits add little pockets of texture and umami. You skip the long list of aromatics — no separate garlic, ginger, or chili needed — because it's all already in the jar.

This recipe uses our Spicy & Garlicky jar for a gentle kick. Want it milder for kids or a lighter lunch? Swap in Mild Spicy & Garlicky, or go heat-free with Simply Garlicky — the method stays exactly the same.

What you'll need

• 3 cups cooked day-old rice (cold)
• 2 eggs, beaten
• 2 tbsp PAMPA- chili garlic oil
• 2 spring onions, sliced
• 1 tbsp soy sauce
• Salt and pepper, to taste

How to make garlic egg fried rice

1. Heat 1 tbsp PAMPA- in a wok or large frying pan over medium-high heat.
2. Pour in the beaten eggs and scramble until just cooked. Remove and set aside.
3. Add the remaining 1 tbsp PAMPA- and the cold rice to the pan.
4. Stir-fry for 3–4 minutes, breaking up any clumps, until the rice is heated through.
5. Add the soy sauce and the cooked eggs.
6. Toss everything well so the rice is evenly coated.
7. Finish with the sliced spring onions, season with salt and pepper, and serve hot.

Chef's tip for perfect grains

Use cold, day-old rice. Freshly cooked rice is too moist and turns mushy in the pan, while chilled rice has drier, firmer grains that fry up separate and fluffy. No leftover rice? Cook a batch, spread it on a tray, and chill it in the fridge for at least an hour first.

Ways to switch it up

• Add protein: leftover chicken, shrimp, tofu, or Filipino tocino all work beautifully.
• More veg: toss in frozen peas, carrots, or corn with the rice.
• Extra richness: top each bowl with a crispy fried egg and an extra drizzle of PAMPA- right before serving.

Frequently asked questions

Can I use fresh rice instead of day-old?
You can, but spread it out and chill it first so it dries slightly — otherwise the fried rice can turn soft and sticky.

How spicy is it?
With the Spicy & Garlicky jar it's a gentle, warming heat, not overwhelming. Use Mild Spicy & Garlicky or Simply Garlicky to dial it down.

Is PAMPA- vegetarian?
Yes — PAMPA- is 100% plant-based, so this fried rice is fully vegetarian when made with egg (or vegan if you leave the egg out).