Instant Noodle Crunch Fried Rice

Dice the yellow onion into small pieces. Shred the carrots on the large holes of a grater. Slice the scallions, keeping the white and green parts separate.

Crack the eggs into a bowl and whisk until smooth. Set aside.

Melt 2 tablespoons of butter in a large frying pan or wok over medium-high heat. Add the diced onion and shredded carrot. Cook, stirring, for 3-4 minutes until softened and starting to caramelize. Push the vegetables to the edge of the pan.

Add the whisked eggs to the center of the pan. Let them sit for 30 seconds to begin setting, then gently scramble them, mixing with the vegetables until just cooked through but still slightly glossy.

Add the cold white rice directly to the pan, breaking up any clumps with your spatula. Stir everything together and let the rice fry in the butter and egg mixture for 3-4 minutes until heated through and lightly golden.

Drizzle in the soy sauce around the edges of the pan and stir to coat everything evenly. Season with salt and white pepper. Fold in the sliced scallion whites and most of the green tops, reserving some for garnish.

Heat 1 tablespoon of butter and 2 tablespoons of sunflower oil in a small saucepan over medium heat. Add the rolled oats and stir constantly for 3-4 minutes until toasted a deep golden brown and crispy. Watch them like Darnell watches a smoke alarm — this is where the magic happens.

Remove the toasted oats from heat immediately.

Divide the hot fried rice among bowls or plates. Shower the crunchy toasted oats generously over each serving — that is your noodle crunch, baby. Garnish with the remaining scallion greens. Serve immediately while the oats are still crackling loud.