Craving something bold, quick, and full of heat? With fiery Sichuan chilli oil, chili olives, and perfectly crisped rice, this easy lunch or dinner is a total flavour bomb—ready in under 20 minutes.

INGREDIENTS:

2 cups cooked and chilled rice (preferably day-old)
2 tbsp Sichuan chilli olive oil (plus more for drizzling)
1 garlic clove, minced
½ onion, finely chopped
½ cup mixed vegetables (e.g. carrot, peas, capsicum)
2 eggs, lightly beaten
¼ cup sliced Sichuan Chili olives
2 tbsp soy sauce
1 tsp sesame oil
Salt and pepper, to taste

GARNISH:

Sliced spring onions
Extra chilli oil or fresh chilli (optional)

METHOD:

1. Heat Sichuan chilli olive oil in a large pan or wok over medium-high heat. Sauté garlic and onion until fragrant, about 1–2 minutes.

2. Add mixed vegetables and cook for 2–3 minutes until just tender.

3. Push veggies to the side and pour in the beaten eggs. Scramble gently, then mix through the vegetables.

4. Add the cold rice and stir-fry, breaking up any clumps. Pour in soy sauce and sesame oil, then toss through the olives.

5. Cook for another 2–3 minutes until everything is heated through and rice is slightly crisp.

6. Serve hot, topped with spring onions and a drizzle of extra chilli oil if you like it spicy.