Quick chili crisp egg fried rice with scallions, soy, and fluffy scrambled eggs—ready in 25 minutes.
# What you'll need:
→ Rice
01 - 4 cups cooked jasmine rice, day-old and chilled
→ Eggs
02 - 3 large eggs
03 - 1 tablespoon milk or water
04 - 1/4 teaspoon fine salt
05 - Freshly ground black pepper, to taste
→ Aromatics & Vegetables
06 - 4 scallions, thinly sliced; separate whites and greens
07 - 2 cloves garlic, 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)
13 - 3 tablespoons chili crisp, plus extra for serving
14 - Additional sliced scallions and toasted sesame seeds for garnish
# Method:
01 - Whisk together eggs, milk or water, 1/4 teaspoon salt and a few grinds of black pepper until homogenous.
02 - Heat 1 tablespoon neutral oil in a large wok or nonstick skillet over medium-high heat. Add the egg mixture and gently scramble until just set but still tender. Transfer eggs to a bowl and set aside.
03 - Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add the scallion whites and minced garlic and sauté for about 1 minute until fragrant and translucent, taking care not to brown.
04 - Add chilled rice to the pan and use a spatula to break up any clumps. Stir-fry for 2 to 3 minutes until rice is heated through and grains are separated.
05 - Drizzle in the soy sauce, oyster sauce and toasted sesame oil. Add the frozen peas if using and toss to coat evenly, allowing the sauces to absorb into the rice.
06 - Return the scrambled eggs to the pan along with the scallion greens and 3 tablespoons chili crisp. Stir thoroughly to distribute the chili oil and crisped bits throughout the rice.
07 - Taste and adjust salt, pepper or additional chili crisp as desired. Briefly stir-fry one more turn to meld flavors.
08 - Transfer to a warmed serving dish and garnish with extra chili crisp, sliced scallions and toasted sesame seeds. Serve immediately.
