Spicy chili oil coats fluffy eggs and jasmine rice with scallions, soy, and sesame for a quick, satisfying main.
# What You'll Need:
→ Rice
01 - 4 cups cooked jasmine rice (preferably day-old, chilled)
→ Eggs
02 - 3 large eggs
03 - 1 tablespoon milk or water
04 - 1/4 teaspoon salt
05 - Freshly ground black pepper, to taste
→ Aromatics & Vegetables
06 - 4 scallions, thinly sliced (white and green parts separated)
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 (e.g., canola or peanut)
13 - 3 tablespoons chili crisp (plus extra for serving)
14 - Additional sliced scallions and toasted sesame seeds, for garnish
# How To Make It:
01 - In a small bowl, whisk together the eggs, milk or water, salt, and black pepper.
02 - Heat 1 tablespoon neutral oil in a large wok or nonstick skillet over medium-high heat. Add the beaten eggs and scramble gently until just set. Remove eggs from the pan and set aside.
03 - Add the remaining 1 tablespoon oil to the same pan. Sauté the white parts of the scallions and minced garlic for 1 minute until fragrant.
04 - Add the chilled rice and break up any clumps with a spatula. Stir-fry for 2-3 minutes to heat through.
05 - Drizzle in the soy sauce, oyster sauce, and sesame oil. Add the frozen peas (if using) and toss everything to combine.
06 - Return the scrambled eggs to the pan. Add the green parts of the scallions and 3 tablespoons chili crisp. Stir well to distribute the chili oil and crisp bits evenly.
07 - Taste and adjust seasoning if needed.
08 - Serve hot, garnished with extra chili crisp, sliced scallions, and toasted sesame seeds.
