Spicy Egg Fried Rice

Day-old jasmine rice stir-fried with eggs, Fresno chili, scallions and sesame oil.

Ingredients

• Fried Rice — 1½ cups uncooked Jasmine Rice (Cooked 1 Day Prior)
• Fried Rice — 1 Red Fresno Chili Pepper Seeds Mostly Removed, Minced
• Fried Rice — 1 Shallot Minced
• Fried Rice — 4 Garlic Cloves Minced
• Fried Rice — ¾ cup Scallions Finely Chopped
• Fried Rice — 5 Large Eggs Lightly Whisked
• Fried Rice — ¼ cup Plus 1 Tbsp Gluten-Free Soy Sauce
• Fried Rice — 2 Tbsp Salted Butter
• Fried Rice — 2 Tbsp Vegetable Oil
• Fried Rice — 1 Tbsp Sesame Oil
• Fried Rice — Kosher Salt to Taste
• Fried Rice — Coarse Ground Black Pepper to Taste
• Rice Preparation — Gluten-Free Chicken Broth, Amount According to the Rice Package

Method

1. PREPARE THE RICE AHEAD: The day before, cook the rice according to the package directions, using gluten-free chicken broth as the cooking liquid. Cook just to al dente. Spread on a sheet pan to cool for 15 minutes, then cover and refrigerate overnight.
2. HEAT THE WOK: Have all ingredients prepared and within reach. Heat a wok or large cast-iron skillet over high heat until it starts to smoke. Add the butter and vegetable oil. Once the butter melts, add the Fresno chili, shallot and garlic. Stir for 1–2 minutes, until the shallot turns translucent.
3. COOK THE EGGS: Add the beaten eggs and cook for 3–4 minutes, stirring and breaking them up, until almost fully set.
4. FRY THE RICE: Add the chilled rice, soy sauce, salt and pepper. Keep the pan over the heat and stir constantly with a spatula until the rice is hot and everything is combined. Add the sesame oil and scallions, stir for 1 minute and serve immediately.