Crispy-Egg Fried Rice with Chili Oil and Scallions
Ingredients
- 3 tablespoonvegetable oil
- 3large eggs
- 3 cupcooked rice, chilled (day-old or cooled)
- 4 clovegarlic
- 1 tablespoonfresh ginger
- 3 tablespoonsoy sauce
- 2 teaspoonchili oil
- ¼ teaspoonwhite pepper
- 4scallion
- 1 teaspoonsesame oil
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Slice 4 scallions, separating white and green parts.
- 04
Beat 3 eggs in a bowl with a pinch of salt.
Method
- 01
Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until smoking. Pour in beaten eggs, scramble until just cooked through (about 1 minute), then transfer to a plate.
- 02
Add remaining 2 tablespoons oil to the same pan. Add minced garlic and ginger, stir constantly for 30 seconds until fragrant.
- 03
Add chilled rice, breaking up any clumps with the back of a spatula. Stir-fry for 3–4 minutes, tossing frequently, until the rice is heated through and grains separate.
- 04
Pour soy sauce and chili oil over the rice. Toss well to coat. Add white pepper and stir for another minute.
- 05
Return scrambled eggs to the pan and fold in gently. Drizzle with sesame oil and toss.
- 06
Transfer to a bowl and top with sliced scallions. Serve immediately.
Spice Tips
For a deeper kick, add 1/2 teaspoon sriracha to the soy sauce mixture. If you prefer milder heat, reduce chili oil to 1 teaspoon. A splash of rice vinegar (1 teaspoon) adds brightness without extra spice.
Day-old rice works best—it's drier and won't clump. If cooking fresh rice, spread it on a plate and chill for at least 30 minutes before using. For more heat, increase chili oil to 1 tablespoon or add a pinch of cayenne.