Egg Fried Rice

Ingredients

Instructions

1. 1

   Break up the cold rice with clean fingers or a spoon so the grains are mostly separate. Slice the scallions, finely dice the carrot, and mince the garlic. Beat the eggs in a small bowl until smooth.

2. 2

   Heat a wok or large frying pan over high heat until very hot. Add 5 ml of the neutral oil, swirl, then pour in the beaten eggs. Scramble for 20-30 seconds until just softly set, then remove to a plate so they stay tender.

3. 3

   Return the wok to high heat. Add the remaining neutral oil, then add the carrot and peas. Stir-fry for about 1 minute until the peas are hot and the carrot is slightly softened but still bright. Add the garlic and the white parts of the scallions; stir-fry for 15 seconds until fragrant, taking care not to let the garlic brown.

4. 4

   Add the cold rice and use a spatula to press and toss it, breaking up any remaining clumps. Stir-fry for 2-3 minutes until the rice is heated through and lightly dry on the surface; this helps it fry rather than steam.

5. 5

   Drizzle the soy sauce around the hot sides of the wok rather than directly onto the rice, then toss well to coat evenly. Return the scrambled eggs to the wok, add the sesame oil, white pepper, salt, and the green parts of the scallions, and toss for 30-60 seconds until everything is evenly mixed and the eggs are broken into bite-size pieces. Taste and adjust salt if needed.

6. 6

   Serve immediately while hot and fluffy. The rice should be separate, lightly glossy, and fragrant, not wet or sticky.

Nutrition per serving

Notes

• •Day-old cold rice is best because it is drier and gives distinct grains; freshly cooked rice tends to clump and steam.
• •If using freshly cooked rice, spread it on a tray for a few minutes to let steam escape before frying.
• •A very hot pan is the key beginner technique: cook quickly and keep the ingredients moving to avoid soggy fried rice.
• •For extra flavor, serve with chili oil or a few drops of black vinegar at the table.

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