# What You’ll Need:
→ Rice
01 - 4 cups cooked jasmine rice, chilled (preferably day-old)
→ 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, whites and greens 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 (use vegetarian oyster sauce if desired)
11 - 1 teaspoon toasted sesame oil
→ Oil & Garnish
12 - 2 tablespoons neutral oil (canola or peanut)
13 - 3 tablespoons chili crisp, plus extra for serving
14 - Additional sliced scallions, for garnish
15 - Toasted sesame seeds, for garnish
# Method:
01 - In a small bowl, whisk together the eggs, milk or water, salt, and a few grinds of black pepper until blended.
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, then transfer to a bowl and set aside.
03 - Return the pan to medium-high, add the remaining 1 tablespoon oil, then sauté the white parts of the scallions and the minced garlic about 1 minute until fragrant without browning.
04 - Add the chilled jasmine rice to the pan, breaking up any clumps with a spatula; stir-fry for 2–3 minutes until the rice is heated through and separated.
05 - Drizzle in the soy sauce, oyster sauce, and toasted sesame oil; add the frozen peas if using and toss to combine so the sauces coat the rice evenly.
06 - Return the scrambled eggs to the pan, add the green parts of the scallions and 3 tablespoons chili crisp, then fold gently to distribute the chili oil and crisped bits throughout the rice.
07 - Taste and adjust seasoning with additional soy sauce or chili crisp as needed to reach the desired saltiness and heat level.
08 - Serve hot, garnished with extra chili crisp, sliced scallions, and a sprinkle of toasted sesame seeds.
