Spicy Egg Fried Rice

Prepare the aromatics: dice the onion, mince the garlic, and slice the green onions, keeping the white/light green parts separate from the dark green tops. Split the bird's eye chilis lengthwise.

Heat a wok or large 12-inch skillet over medium-high heat. Add 2 tablespoons of neutral oil.

Add the diced onion and the white parts of the green onions to the hot wok. Sauté for 2 minutes until softened.

Add the minced garlic and split chilis. Sauté for about 1 minute more, until fragrant.

Push the aromatics to the side to create a well in the center of the wok. Add another tablespoon of oil, then pour in the beaten eggs and season with a pinch of salt.

Scramble the eggs until just cooked through, then combine them with the aromatics in the wok.

Add the leftover chilled rice to the wok. Drizzle with another tablespoon of oil if needed. Break up the rice and stir-fry until it's heated through and slightly toasty.

Sprinkle in the MSG, if using. Pour the soy sauce over the rice.

Continue to stir-fry, tossing everything together until the soy sauce is fully absorbed by the rice and evenly distributed.

Transfer the fried rice to a serving platter. Garnish with the reserved dark green parts of the green onions and a drizzle of sesame oil.