Spicy Fried Rice

1Prepare all vegetables by dicing the carrot (1 medium), onion (1 small), and slicing green onions (2). Finely mince garlic (3 cloves) and red chilies.

2Heat a large wok or non-stick skillet over medium-high heat and add 1 tablespoon of vegetable oil (2 tablespoons).

3Add the minced garlic (3 cloves) and diced onion (1 small) to the wok, stir-frying for about 1 minute until fragrant and translucent.

4Add the diced carrot (1 medium) and green peas, (½ cup) stir-frying for 2-3 minutes until vegetables are tender but still crisp.

5Push the vegetables to one side of the wok and pour the beaten eggs (2 large) into the cleared space. Allow the eggs (2 large) to set slightly, then scramble gently until just cooked through.

6Add the remaining 1 tablespoon of vegetable oil (2 tablespoons) to the wok, then add the chilled cooked rice, breaking up any clumps with the back of your spatula.

7Sprinkle in the chopped red chilies, soy sauce (2 tablespoons), oyster sauce (1 tablespoon), sesame oil (1 teaspoon), white pepper (½ teaspoon), and a pinch of salt. Stir-fry everything together for 3-4 minutes, ensuring the rice is evenly coated and heated through.

8Add the sliced green onions (2) and toss once more to combine all flavors.

9Taste and adjust seasoning if necessary, adding more soy sauce (2 tablespoons) or chili according to preference.

10Serve hot, garnished with extra sliced green onions (2) or chili slices if desired.