Ingredients:

  • 4 cups Leftover White Rice (preferably jasmine, chilled overnight)
  • 8-10 cloves Garlic (finely minced or crushed)
  • 2 tbsp Neutral Oil (canola or vegetable)
  • 1 tsp Sea salt
  • 3 tbsp Chili Oil with flakes
  • 1 tsp Liquid Seasoning (like Maggi or Knorr) or Soy Sauce
  • 2 stalks Green Onions (thinly sliced)
  • 2 large Eggs
  • 1 tbsp Neutral Oil (for frying eggs)
  • 1 pinch Cracked Black Pepper

Instructions:

  1. Before turning on the heat, manually break up the cold rice clumps in a large bowl to ensure individual grains.
  2. In a cold wok or large skillet, combine 2 tablespoons of neutral oil and the minced garlic. Turn heat to medium-low and stir until garlic is pale golden and nutty.
  3. Immediately add 1 tablespoon of the chili oil flakes to the garlic oil, allowing it to turn a vibrant orange-red.
  4. Increase the heat to medium-high and add the rice. Use a folding motion to coat the rice in the oil, then press against the sides of the wok to create crispy bits.
  5. Stir in the liquid seasoning or soy sauce and the sea salt, tossing well to distribute flavor.
  6. In a separate small non-stick pan, fry the eggs in 1 tablespoon of oil until the whites are set but the yolks remain runny. Season with black pepper.
  7. Plate the rice, top with the fried egg, garnish with sliced green onions, and drizzle with the remaining chili oil.