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Heat 1 tablespoon of chili oil in a large skillet or wok over medium-high heat until shimmering.

Add the minced garlic to the pan and stir-fry for 30 seconds until fragrant, being careful not to burn it.

Pour the whisked eggs into the pan with the chili oil and garlic. Let them set for a few seconds, then gently scramble until just cooked through but still soft. Remove the eggs from the pan and set aside.

Add 1 tablespoon of chili oil to the pan. Add the white parts of the chopped scallions and stir-fry for 1 minute until slightly softened.

Add the cold cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.

Return the scrambled eggs to the pan with the rice. Add the soy sauce, rice vinegar, and the remaining 1 tablespoon of chili oil. Toss everything together until well combined and the rice is evenly coated.

Stir in the green parts of the scallions and cook for another 30 seconds.

Serve immediately, optionally topping with an additional drizzle of chili oil for extra spice.


Heat 1 tablespoon of chili oil in a large skillet or wok over medium-high heat until shimmering.

Add the minced garlic to the pan and stir-fry for 30 seconds until fragrant, being careful not to burn it.

Pour the whisked eggs into the pan with the chili oil and garlic. Let them set for a few seconds, then gently scramble until just cooked through but still soft. Remove the eggs from the pan and set aside.

Add 1 tablespoon of chili oil to the pan. Add the white parts of the chopped scallions and stir-fry for 1 minute until slightly softened.

Add the cold cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.

Return the scrambled eggs to the pan with the rice. Add the soy sauce, rice vinegar, and the remaining 1 tablespoon of chili oil. Toss everything together until well combined and the rice is evenly coated.

Stir in the green parts of the scallions and cook for another 30 seconds.

Serve immediately, optionally topping with an additional drizzle of chili oil for extra spice.
