Ingredients
2 teaspoons vegetable oil
2 large eggs, whisked
3 green onions, sliced or chopped, white and green parts separated
2 cups cooked rice, preferably chilled
1/2 cup frozen mixed vegetables
3 tablespoons chili crisp, plus more for serving
2 tablespoons soy sauce
Salt and freshly ground black pepper
Directions
1
Heat the oil in a large skillet or wok over medium-high heat. Add the eggs and cook until cooked through and still moist. Transfer the eggs to a plate.
2
Add the white part of the green onions to the same pan over medium-high heat and cook for 30 seconds. Add the rice and vegetables and cook for 1 minute, stirring constantly. Add the chili crisp and soy sauce and stir to coat. Cook for 1 to 2 minutes to heat through.
3
Season to taste with salt and black pepper. If desired, serve with more chili crisp spooned over top.
Description
use chili crisp with more solids than oil, not fly by jing.