Day-old rice, a hot pan and two spoons of crisp.
The best fried rice starts the day before. Cold rice fries dry and separate, which is exactly what you want when the crisp goes in.
You need
2 cups cooked rice, chilled overnight
2 eggs
2 spring onions, sliced
1 tbsp soy sauce
2 tbsp Nomlet Chilli Crisp
Method
Heat a wok until it smokes. Add a splash of oil and the eggs, scramble for 20 seconds.
Tip in the rice, press it flat and leave it for a minute to catch.
Season with soy, toss, then stir through the chilli crisp off the heat.
Finish with spring onion and one more spoon on top.
