Chili Garlic Egg Fried Rice

Ingredients

• 2 cups Cooked jasmine rice (cold, day-old preferred)
• 2 large Eggs
• 3 cloves Garlic
• 1.5 tbsp Chili-garlic sauce (or sriracha + extra garlic)
• 1.5 tbsp Soy sauce
• 1.5 tbsp Neutral oil (canola/vegetable)
• 2 tbsp Green onions(optional)
• 1 tsp Sesame oil(optional)

Instructions

1. 1

   Prep (10 minutes): Mince the garlic. Chop green onions if using. Break up any clumps in the cold cooked rice with your fingers.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat and add 1 tbsp oil. Add eggs and scramble until just set, then transfer to a plate.

3. 3

   Cook (15 minutes): Add the remaining 0.5 tbsp oil. Stir-fry garlic for 20–30 seconds until fragrant, then add chili-garlic sauce and stir for 10–15 seconds.

4. 4

   Cook (15 minutes): Add the cold rice to the pan. Toss and stir-fry 5–7 minutes until hot and a bit dry. Drizzle in soy sauce and toss to coat.

5. 5

   Cook (15 minutes): Return scrambled eggs to the pan. Toss 1–2 minutes to combine. Turn off heat and finish with sesame oil (if using) and green onions (if using). Serve immediately.