Spicy egg fried rice with chili crisp, scallions, soy and sesame — quick, flavorful weeknight main.
# Components:
→ Rice
01 - 4 cups cooked jasmine rice, chilled (preferably day-old)
→ Eggs
02 - 3 large eggs
03 - 1 tablespoon whole milk or water
04 - 1/4 teaspoon fine salt
05 - Freshly ground black pepper, to taste
→ Aromatics & Vegetables
06 - 4 scallions, white and green parts separated, thinly sliced
07 - 2 garlic cloves, minced
08 - 1/2 cup frozen peas (optional)
→ Sauces & Seasonings
09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce or vegetarian oyster sauce
11 - 1 teaspoon toasted sesame oil
→ Oil & Garnish
12 - 2 tablespoons neutral oil (canola or peanut), divided
13 - 3 tablespoons chili crisp, plus extra for serving
14 - Additional sliced scallions and toasted sesame seeds for garnish
# Directions:
01 - Whisk together eggs, milk or water, salt, and a few grinds of black pepper in a small bowl until evenly combined.
02 - Heat 1 tablespoon neutral oil in a large wok or nonstick skillet over medium-high heat. Add the egg mixture and cook, gently stirring, until just set but still soft. Transfer eggs to a plate and reserve.
03 - Add the remaining 1 tablespoon oil to the same pan. Add the white parts of the scallions and minced garlic and sauté for about 1 minute, until fragrant but not browned.
04 - Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula. Stir-fry for 2 to 3 minutes, turning the grains to heat through evenly.
05 - Drizzle in soy sauce, oyster sauce, and toasted sesame oil. Add frozen peas if using and continue to toss until the sauces coat the rice and peas are warmed through.
06 - Return the scrambled eggs to the pan along with the green parts of the scallions and 3 tablespoons chili crisp. Stir thoroughly to distribute the chili oil and crisped bits evenly throughout the rice.
07 - Taste and adjust seasoning with additional soy sauce, salt, or chili crisp as needed to achieve the desired balance of salt and heat.
08 - Serve hot, finishing with extra chili crisp, sliced scallions, and a sprinkle of toasted sesame seeds.
