Egg Fried Rice

Ingredients

• 15 3/4 ozcooked white rice, cold, cooked the day before
• 3eggs, beaten
• 4green onions, sliced, white and green parts kept apart
• 2 tbspsoy sauce
• 2 tbspvegetable oil
• 1 tsptoasted sesame oil, off the heat, at the end

Method

1. 1

   Tip the cold rice into a bowl and rub it between your fingers until every clump has come apart into separate grains. Do this before the pan goes on — a clump that reaches the wok whole will still be a clump when you serve it.

2. 2

   Heat 1 tablespoon of the vegetable oil in a wok or large skillet over high heat. Pour in the beaten eggs, let them set for about ten seconds, then stir until they are just barely cooked and still glossy. Scrape them onto a plate. They will finish cooking later, and eggs left in the pan for the whole stir-fry turn rubbery.

3. 3

   Add the rest of the oil to the empty pan, still on high heat, and throw in the white parts of the green onions. After about fifteen seconds add the rice and spread it out. Now leave it alone for a minute at a time, tossing between: you want the grains to sizzle and catch a little, not to be stirred constantly.

4. 4

   Pour the soy sauce around the edge of the pan rather than onto the rice — it hits hot metal and caramelizes instead of just wetting the grains. Toss, return the eggs, breaking them into pieces, and add the green parts of the green onions. Take the pan off the heat and stir in the sesame oil.

5. 5

   Fried rice is at its best in the first two minutes, while the edges are still crisp. Serve it out of the pan.