Spicy chili crisp tossed with eggs, day-old jasmine rice, scallions, soy, and toasted sesame for a quick meal.
# What You'll Need:
→ Rice
01 - 4 cups cooked jasmine rice, preferably 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; keep whites and greens separate
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), divided
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 a few grinds of black pepper until combined and slightly frothy.
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 moist; transfer to a bowl and set aside.
03 - Return the pan to medium‑high, add the remaining 1 tablespoon oil and sauté the scallion whites and minced garlic for about 1 minute, until fragrant and softened.
04 - Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula. Stir‑fry for 2 to 3 minutes until the grains are separated and heated through.
05 - Drizzle in the soy sauce, oyster sauce and toasted sesame oil; add the frozen peas if using and toss to coat evenly and warm the peas through.
06 - Return the scrambled eggs to the pan, add the scallion greens and the chili crisp, then fold everything together gently so the chili oil and crisp fragments are evenly distributed.
07 - Taste and adjust salt, pepper or chili crisp as needed. Transfer to plates and finish with extra chili crisp, sliced scallions and toasted sesame seeds.
