Egg Fried Rice

Method

1. 1

   Prepare

   Beat the eggs with the salt, measure the remaining ingredients and keep the rice refrigerated until ready to fry; leave the peas frozen, as they will thaw in the wok.

2. 2

   Heat the wok

   Heat a dry wok over high heat until very hot and a faint wisp of smoke appears, about 2 to 4 minutes depending on the stove and wok.

3. 3

   Scramble the eggs

   Add 1 tablespoon oil, pour in the eggs and stir over high heat for 30 to 60 seconds, until softly set; transfer them to a clean plate.

4. 4

   Cook the aromatics

   Add the remaining oil, garlic and spring onion whites; stir over high heat for 20 to 30 seconds, until fragrant but not browned.

5. 5

   Fry the rice and peas

   Add half the rice and half the frozen peas; stir-fry over high heat for 2 to 3 minutes, until steaming hot and the grains are separate, then transfer to a large clean bowl and repeat with the rest.

6. 6

   Season the rice

   Return all the rice and peas to the wok; add soy sauce, sesame oil and white pepper, then toss over high heat for 30 seconds, until evenly coated and steaming hot.

7. 7

   Finish with egg and greens

   Add the scrambled eggs and spring onion greens; toss over high heat for 30 seconds, until piping hot throughout and the greens are just wilted, then taste and add salt if needed.

8. 8

   Serve

   Serve immediately while piping hot.

Tips

• Use rice that was cooled quickly and refrigerated promptly; do not leave cooked rice at room temperature for an extended period.
• Prepare and measure everything before heating the wok, as the cooking is quick.
• If the rice is freshly cooked, spread it in a shallow layer and cool it quickly before frying; it should be cool and relatively dry.

Swaps

• Use another neutral cooking oil in place of the neutral oil.
• Use finely sliced onion instead of spring onion whites, adding it with the garlic.

Storing

Cool leftovers quickly and refrigerate in a covered container within 1 hour. Use within 24 hours, reheat only once until piping hot throughout, and discard any leftovers after reheating.