Mild Thai Sweet Chili Egg Fried Rice

Prepare the vegetables: Wash 100g carrots and peel them, then finely dice into small 0.5cm cubes. Mince 2 cloves of garlic. Wash 2 stalks of green onions and thinly slice them, separating the white parts from the green parts.

In a small bowl, crack 3 large eggs, add a pinch of salt, and whisk thoroughly with a fork.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and scramble quickly for 1 to 2 minutes until they are just set but still soft. Transfer the scrambled eggs to a plate and set aside.

Add the remaining 1 tbsp vegetable oil to the same pan over medium-high heat. Add the diced carrots and the white parts of the green onions. Sauté for 3 minutes until the carrots begin to soften.

Stir in the minced garlic and 75g frozen sweet corn. Sauté for another 1 to 2 minutes until the garlic is fragrant and the corn is fully thawed and warmed through.

Increase the heat to high. Add the 400g leftover cooked white rice (from Day 2) to the pan, breaking up any large clumps with a wooden spoon. Press the rice flat against the bottom of the pan and let it sear undisturbed for 2 minutes to develop crispy edges. Stir and repeat for another 2 minutes.

Drizzle 1.5 tbsp soy sauce and 3 tbsp mild sweet chili sauce around the hot edges of the pan so they caramelize slightly before tossing them thoroughly into the rice.

Return the scrambled eggs to the pan, breaking them up into bite-sized pieces with your spoon. Stir in the green parts of the green onions.

Toss everything together for 1 final minute until the fried rice is completely heated through. Season with a pinch of black pepper and additional salt if desired, then serve immediately.