Chahan

Ingredients

Instructions

1. 1

   Break up the cold rice with clean fingers or a fork so the grains separate easily. Slice the scallions, mince the garlic, and dice the ham into small even pieces so everything cooks quickly. Beat the eggs in a small bowl just until combined.

2. 2

   Heat a wok or large frying pan over high heat until very hot, then add the neutral oil and sesame oil. Swirl to coat the pan; the oil should shimmer but not smoke heavily.

3. 3

   Add the beaten eggs and scramble for 20-30 seconds until softly set but still a little glossy. Push them to one side rather than fully drying them out; they will finish cooking with the rice.

4. 4

   Add the diced ham and minced garlic to the open side of the pan and stir-fry for about 30 seconds until fragrant. Do not let the garlic brown deeply, or it can taste bitter.

5. 5

   Add the cold rice and use a spatula to press and toss it, breaking up any last clumps. Stir-fry for 2-3 minutes until the rice is hot and the grains look separate and lightly glossy.

6. 6

   Add most of the scallions, reserving a small handful for garnish. Season with soy sauce, salt, and white pepper, drizzling the soy sauce around the edge of the pan so it hits the hot metal and perfumes the rice. Toss rapidly for 1-2 minutes until evenly colored and steaming hot.

7. 7

   Taste and adjust seasoning if needed, then divide into 2 bowls. Top with the reserved scallions and serve immediately while the rice is fluffy and hot.

Nutrition per serving

Notes

• •Day-old rice is ideal because it is drier and fries cleanly; if using freshly cooked rice, spread it on a tray for a few minutes to release steam before frying.
• •Keep the heat high and the ingredients moving so the rice fries rather than steams.
• •You can swap ham for char siu, cooked chicken, or small shrimp, but keep the pieces small for quick cooking.
• •A nonstick skillet works well for beginners if you do not have a wok.

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