Super Simple Egg Fried Rice

Ingredients

400g cooked jasmine rice, preferably day old and chilled

2 eggs, beaten

2 tablespoons frozen peas

½ tablespoon vegetable oil

The Seasoning

1 to 2 tablespoons light soy sauce

Drizzle sesame oil

PREPARATION

Method

1. Crack the eggs into a bowl and beat until smooth.

COOKING

2. Heat a wok over high heat until smoking. Add vegetable oil and swirl to coat the surface.

3. Pour in the beaten egg and immediately reduce the heat slightly. Gently swirl and push the egg so it cooks softly without browning.

4. Once just set but still slightly soft, push the egg to the side of the wok.

5. Increase the heat back to high and add the cold day old rice.

6. Push and press the rice firmly into the wok to break up clumps and separate the grains. Keep the rice moving constantly.

7. If you notice any sticking or slight charring, cool the wok by stirring, folding or performing a wok toss to redistribute the heat.

8. Add the frozen peas and continue tossing until the rice grains are fully separated and heated through.

9. Drizzle light soy sauce around the edge of the wok on high heat so it sizzles before mixing through.

10. Add a small drizzle of sesame oil and give everything a final toss.

11. The rice is ready when the grains look dry, fluffy and begin to jump or dance in the wok. Serve immediately.

School of Wok Tips

• Always use day old rice for the best texture.

• Control heat rather than lowering the flame too quickly.

• Push and press rice to separate grains before seasoning.

• Pour soy sauce around the edge of the wok to prevent sogginess.

FAQs

Why must I use day old rice?

Fresh rice contains too much moisture and will become sticky rather than separate.

How do I stop the rice from burning?

Keep it moving constantly and adjust heat by stirring, folding or tossing.

Can I add other ingredients?

Yes? Cook proteins or vegetables separately first, then fold into the finished rice at the end.