Dave Chang's Leftover Fried Rice Content

Fried rice is made in my house almost every day. We always take whatever’s leftover from the day before and roll it into breakfast.

Add a few glugs of olive oil to a large skillet over medium–high heat. Add a few cloves of chopped garlic and let them sizzle. Chop up a handful or two of whatever leftovers you have on hand—meat like shrimp, a few strips of bacon, chicken, or even steak; plus some scallions or onions; and maybe something spicy, like peppers—and add it to the hot oil. You don’t need much here, just enough to mix in with your rice. Cook until they are flavorful, or if you’re using raw meat, it’s cooked through.

Season everything with Momofuku Savory Seasoned Salt, then add your cooked rice, spreading it out across the oil so it fries. Season with some agave and Momofuku Soy Sauce or Tamari. Cook until the rice is fried, and check your seasoning—adding more agave or soy sauce, as you need. I’ve always fried my egg separately because I like a runny yolk in my fried rice, so I remove the rice here and fry a few eggs.

Top fried rice with fried eggs and plenty of Momofuku Truffle Chili Crunch. (it's so dangerous—I swear I could eat a whole jar of it in a day.)