Loaded Risotto with Crispy Shallots

Make sure the rice is cold and separated -- day-old works best.

Heat a wok or wide pan until nearly smoking and add the oil.

Scramble the eggs, then add aromatics and stir-fry until fragrant.

Add the rice and sauce, tossing constantly until every grain is coated and hot.

Fold in the scallions and finish with sesame oil.