Chinese Garlic & Egg Fried Rice

3 cups cooked jasmine rice, chilled overnight
2 eggs
2 cloves garlic, finely chopped
Small handful Chinese chives, chopped
Handful peas
1 tablespoon garlic infused oil
1 teaspoon vegetable oil

The Sauce: 
Light soy sauce
Sesame oil

PREPARATION

To make garlic oil

1. Peel garlic cloves and reserve the skins.
2. Add the garlic skins to a small saucepan with enough oil to cover.
3. Bring to heat, then reduce to low and gently simmer for 15 to 20 minutes until lightly golden and fragrant.
4. Strain and cool. Use this oil as a base for stir fries and fried rice.

COOKING

To cook the fried rice

1. Set up your wok clock with ingredients ready to go in order. Egg first, then garlic and chives, rice next and peas last. Keep seasoning nearby.
2. Heat the wok over high heat until smoking. Add vegetable oil and garlic oil.
3. Add the eggs and allow them to bubble immediately. Break the yolks and gently scramble. Once lightly set but still soft, push to the back of the wok.
4. Add garlic and chives. Stir briefly, then fold the egg back over the aromatics to prevent burning.
5. Add the chilled rice. Press down with the base of your spoon to break up any clumps, then fold repeatedly to separate each grain. Keep the heat high and maintain constant movement.
6. Once the rice grains begin to separate and move freely, add peas and fold through.
7. Finish with a good glug of light soy sauce and a dash of sesame oil. Fold through using a round and forward motion to distribute seasoning evenly.
8. When the grains look dry, separate and begin to lightly jump in the wok, the rice is ready.

Serve immediately while hot.

School of Wok Tips

• Always use cold, day old rice for best texture.
• Keep the wok smoking hot to avoid clumping.
• Press into rice clumps firmly to separate grains.
• Season at the end to prevent sogginess.

FAQs

Why must rice be chilled overnight?
Cold rice has reduced surface moisture, allowing grains to separate during stir frying.

What does dancing rice mean?
When properly cooked, individual grains bounce lightly in the wok from high heat.

Can I add other ingredients?
Yes. Cooked prawns, chicken or additional vegetables can be added, but keep quantities controlled to maintain dry texture.