Chili Oil Fried Rice

Steps

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1. 1
   Rinse the jasmine rice and drain 2–3 times to remove excess starch. Add 1 cup of water and heat on medium-high. Once the water begins to bubble, give the rice a good stir, then reduce heat to medium-low, cover, and simmer for 15 minutes. Turn off the heat and let the rice steam covered for another 10 minutes.
   ▶ ≈0:21
2. 2
   Finely chop 3–4 garlic cloves and roughly chop 3–4 green onions. Remove the seeds from about 4 dried red chili peppers and roughly chop the peppers, saving the seeds for another use.
   ▶ ≈2:05
3. 3
   Once the rice is cooked, fluff it with a rice paddle. Transfer to a large mixing bowl and use the paddle to spread the rice into a thin layer around the bowl. This helps release moisture and cool the rice faster. Let sit for at least 25–30 minutes to achieve the ideal dryness for fried rice.
   ▶ ≈2:50
4. 4
   Heat a non-stick pan over medium-low heat and add 2–3 tablespoons of chili oil. Add the green onions, garlic, and dried red chili peppers and sauté for 1–2 minutes until fragrant. Increase heat to medium, add the rice, and stir well to combine.
   ▶ ≈3:31
5. 5
   Add 1½ tablespoons of soy sauce and 1 teaspoon of dark soy sauce. Continue sautéing for 4–5 minutes until the flavors meld together. Plate the fried rice and optionally drizzle with a little extra chili oil before serving.
   ▶ ≈4:19