Fried Rice with Yum Yum Sauce

The key to good fried rice is to keep it crispy.  The best way to do that is to prepare it hours to a day before you plan to use. it.  Leftover long-grain rice, such as jasmine, provides the best texture for fried rice dishes.  Freshly cooked rice and/or short-grain rice will be stickier and fail to crisp.

4 tsp olive oil
4 eggs, lightly beaten

2/3 cup chopped carrots

1/4 tsp salt

1/4 tsp black pepper

1 cup frozen peas

4 green onions, sliced, plus more for garnish

3 garlic cloves, minced

4 cups shilled cooked rice

1/4 cup soy sauce, or to taste

Yum Yum Sauce (recipe follows)

Chili crisp, for serving

Chopped fresh cilantro, for garnish

Heat a wok or large skillet over medium-high heat; add 1 tsp oil.  To scramble eggs, cook eggs in hot oil, gently folding occasionally with a spatula, until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Remove wok from heat; carefully wipe out wok.  Return to medium-high heat.

Heat remaining 3 tsp oil.  Add carrots, salt and pepper; cook, stirring constantly, 2 minutes.  Stir in peas and green onions; cook, stirring constantly until peas are heated through, 1 - 2 minutes.  Reduce heat to medium.  Stir in garlic; cook until fragrant, about 30 seconds.  

Add rice, scrambled eggs and soy sauce to wok.  Cook, stirring until heated through, 2 - 3 minutes.  Top servings with Yum Yum Sauce.  Serve with chili crisp and garnish with green onion and/or cilantro.  

For an even more decadent dish, top each serving with a fried egg.  

This is super simple and really delicious!

Yum Yum Sauce

Stir together 14 cup each mayonnaise and sweet chile sauce in a small bowl.  Chill, covered, until ready to use (or up to 4 days).