Chili Crisp Egg Fried Rice Tasty and Quick Meal

Ingredients

• 2 cups cooked jasmine rice
• 3 large eggs
• 2 tablespoons chili crisp
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 0.5 cup frozen peas and carrots mix
• 3 green onions sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• to taste salt and pepper
• 1 tablespoon vegetable oil for cooking

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the finely chopped onion and sauté for 2-3 minutes until translucent.
3. Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
4. Push the onions and garlic to the side of the pan, and crack the eggs into the center. Scramble the eggs gently until fully cooked, then mix with the onion and garlic.
5. Add the frozen peas and carrots to the skillet, stirring everything together and cook for another 2 minutes until heated through.
6. Add the cold rice, breaking up any clumps, and mix well with the egg mixture.
7. Drizzle the soy sauce and sesame oil over the rice, then add the chili crisp. Stir everything together to ensure the rice is evenly coated.
8. Season with salt and pepper to taste, and continue cooking for 3-4 minutes until the rice is heated through and slightly crispy.
9. Stir in the sliced green onions just before serving for a fresh crunch.