Wok-Tossed Egg Fried Rice with Scallions

What you need

• 500 g (3 1/2 cups) cooked jasmine rice, cooked a day ahead and chilled
• 3 large eggs
• 3 scallions
• 2 tbsp peanut oil
• 1 1/2 tbsp light soy sauce
• 1/4 tsp salt, plus more to taste
• 1 pinch ground white pepper
• 1 tsp toasted sesame oil

Method

Restated from the original video

1. 1

   Break up the cold rice with your fingers until no clumps remain.

2. 2

   Beat the eggs with the salt. Slice the scallions, keeping the white and green parts separate.

3. 3

   Heat a wok or large frying pan over high heat until it just starts to smoke, then add 1 tbsp of the peanut oil.

4. 4

   Pour in the eggs and stir gently until softly set but still a little wet, 30-60 seconds. Tip them onto a plate.

5. 5

   Add the remaining peanut oil and the scallion whites and stir for 30 seconds.

6. 6

   Add the rice and spread it out. Keep tossing it and pressing it against the hot pan until every grain is hot and separate and a few begin to crisp, 3-4 min.

7. 7

   Drizzle the soy sauce around the edge of the wok and toss until the rice is evenly coloured.

8. 8

   Return the eggs, breaking them into small pieces with the spatula, and season with the white pepper.

9. 9

   Toss for 1 min more, then turn off the heat and stir in the scallion greens and sesame oil.

10. 10

    Taste, add a little more salt if needed and serve hot.

Imported from cookingforkeeps.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.