Classic Spicy Fried Rice

1.Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.

2.If using, add the minced garlic and chopped shallot to the pan and sauté for about 30 seconds until fragrant but not browned.

3.Crack the egg into the pan and scramble quickly, stirring constantly until just cooked but still soft. Push the egg to one side of the pan.

4.Add the chilled cooked rice to the pan, breaking up any clumps with the back of your spatula. Stir-fry the rice and egg together for 2-3 minutes, ensuring the rice is heated through and evenly mixed.

5.Add the chili sauce, salt, Masako seasoning, and freshly ground black pepper to the rice. Stir well to evenly distribute all seasonings and coat the rice with the chili sauce.

6.Continue stir-frying for another 2-3 minutes, tasting and adjusting seasoning if needed by adding a little more salt or chili sauce according to your preference.

7.Once the rice is hot, fragrant, and well-seasoned, remove from heat and serve immediately.