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Heat 2 tbsp of Chilli oil in large pan over medium heat.
Add the rice, stir-fry until combined.
Spread the rice in an even layer, gently press down the rice and let it cook for 1-2 minutes or until the bottom starts to crisped up.
Pour the whisked eggs and topped with spring onions and cheese. Cover with lid and cook it for 3 minutes or the eggs cooked through.
Fold it in half and serve with extra chilli oil or hot sauce.