Quick wok-tossed fried rice finished at the table with a generous spoon of Small Batch's Bean-Infused Crispy Chilli Oil.
Ingredients
| Ingredient | Amount |
|---|---|
| Cooked, cooled rice (day-old) | 3 cups |
| Neutral oil | 2 tbsp |
| Large eggs, beaten | 2 |
| Carrot, finely diced | 0.5 cup |
| Spring onion, chopped | 0.5 cup |
| Green peas | 0.5 cup |
| Light soy sauce | 2 tbsp |
| Small Batch Bean-Infused Crispy Chilli Oil, plus extra for serving | 3 tbsp |
| Salt | 0.5 tsp |
Method
- Scramble the eggs: Heat oil in a wok over high heat. Pour in eggs and scramble quickly. Remove and set aside.
- Stir-fry the vegetables: In the same wok, add carrot and peas; stir-fry 2 minutes until just tender.
- Add the rice: Add rice, breaking up clumps, and stir-fry 3–4 minutes until heated through and slightly crisp.
- Season: Return eggs to wok. Add soy sauce, salt, and spring onion. Toss together 1 minute.
- Finish with chilli oil: Stir Crispy Chilli Oil through off the heat. Serve with extra on the side to add at the table.
Tip: Day-old refrigerated rice fries up drier and crisper than freshly cooked rice.
