Weeknight Fried Rice

Ingredients

• 4 cups cooked long-grain or jasmine rice, cold (preferably day-old)
• 3 tbsp neutral oil, divided
• 3 large eggs, beaten with a pinch of salt
• 1 small onion, diced
• 1 cup frozen peas and carrots (or any quick-cooking veg)
• 4 garlic cloves, minced
• 1 tbsp grated ginger
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional but recommended)
• 1 tsp toasted sesame oil
• 4 scallions, thinly sliced
• Chili crisp, to serve

Steps

1. 1Break up the rice with your hands so there are no clumps.
2. 2Heat 1 tablespoon of oil in a large skillet or wok over medium-high. Pour in the eggs and scramble softly for 30 seconds. Tip out onto a plate before fully set.
3. 3Add the remaining 2 tablespoons oil. Crank heat to high. Add the onion and cook 1 minute. Add the peas and carrots and cook another minute.
4. 4Push the vegetables to the side. Add the garlic and ginger to the bare spot and stir for 20 seconds.
5. 5Add the rice. Spread it in a single layer and let it sit 1 minute to start crisping. Toss, then repeat, you want some chewy, crispy bits.
6. 6Pour the soy and oyster sauces around the edges of the pan (so they hit the hot surface, not the rice). Toss to coat. Return the eggs. Drizzle with sesame oil, scatter scallions, and serve with chili crisp.