Egg Fried Rice-style wok-tossed rice

Ingredients

• 500 g cooked jasmine rice (cold, day-old, broken into clumps)
• 3 eggs, beaten
• 3 tbsp vegetable oil
• 4 spring onions, sliced (white and green separated)
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp white pepper

Method

1. Heat. Wok on max heat, 30 seconds to smoke.
2. Egg. Add 1 tbsp oil. Pour in beaten egg. Scramble fast, 30 seconds. Remove.
3. Aromatics. Add 2 tbsp oil. Garlic + white parts of spring onion, 20 seconds.
4. Rice. Add rice. Break up clumps with the spatula. Toss and press, 3 minutes. The rice should start toasting and jumping.
5. Season. Add soy, white pepper. Toss 1 minute.
6. Finish. Off heat: egg, sesame oil, green spring onion tops. Toss to combine. Serve.

Tips

• Cold rice is non-negotiable. Hot rice goes mushy.
• Wok heat max. Don’t crowd. Rice needs toasting not steaming.
• Soy + sesame oil off the heat. Don’t burn the sesame.