Egg Fried Rice

Ingredients — tap to check off as you gather

• 2 Tbs (30 mL) oil
• 4 (60 g) scallions — sliced, whites & greens
• 4 cup (600 g) cooked rice — cold, day-old
• 1 ½ Tbs (22 mL) soy sauce
• ¼ tsp (1.5 g) salt
• ¼ tsp (0.5 g) white or black pepper
• 1 Tbs (15 mL) oil
• 3 large (150 g) eggs — beaten
• 1 tsp (5 mL) toasted sesame oil

Steps

1. Prep — Use cold, day-old rice — fresh rice steams into mush.
2. Heat (high, until shimmering) — 2 Tbs (30 mL) oil.
3. Sizzle (30 sec) — the heat from step 2, 4 (60 g) scallions.
4. Stir-fry (3–4 min, breaking clumps against the wok) — the sizzle from step 3, 4 cup (600 g) cooked rice.
5. Season & toss (1 min) — the stir-fry from step 4, 1 ½ Tbs (22 mL) soy sauce, ¼ tsp (1.5 g) salt, ¼ tsp (0.5 g) white or black pepper.
6. Heat (high) — 1 Tbs (15 mL) oil.
7. Soft-scramble & remove (barely set, 30–45 sec) — the heat from step 6, 3 large (150 g) eggs.
8. Toss (30 sec, eggs back in with the sesame oil) — the season & toss from step 5, the soft-scramble & remove from step 7, 1 tsp (5 mL) toasted sesame oil.