Egg Fried Rice with Spring Onion and Soy

Ingredients

• 1.5 cupjasmine rice
• 2 pieceeggs
• 3 piecespring onions
• 0.33 cupfrozen peas
• 2 piecegarlic cloves
• 2 tbspsoy sauce
• 1 tspsesame oil
• 1.5 tbspvegetable oil
• 0.25 tspwhite pepper
• 1 pinchsalt

Method

1. 1

   Cook the jasmine rice the day before (or at least a few hours ahead) and spread it on a tray to cool completely — cold, dry rice is essential for good fried rice. Break up any clumps with your fingers before you start.

2. 2

   Thinly slice the spring onions, keeping the white and green parts separate. Mince the garlic. Crack the eggs into a small bowl, add a pinch of salt and the white pepper, and beat lightly with a fork.

3. 3

   Heat a wok or large frying pan over the highest heat your hob will give. Add the vegetable oil and swirl to coat. When the oil is shimmering and just starting to smoke, add the garlic and the white parts of the spring onion and stir-fry for 30 seconds until fragrant.

4. 4

   Add the frozen peas and toss for 1 minute until just thawed and heated through.

5. 5

   Push everything to one side of the wok. Pour the beaten eggs into the empty space and let them sit for 10 seconds until the edges just start to set, then scramble them loosely with your spatula — stop while they're still slightly underdone.

6. 6

   Add the cold rice directly on top of the egg and press it down firmly with the spatula. Let it sit undisturbed for 30 seconds to get a little colour on the bottom, then toss everything together, breaking up any remaining egg pieces and coating the rice evenly.

7. 7

   Drizzle the soy sauce around the edge of the wok (not directly on the rice) so it sizzles and caramelises slightly, then toss everything together for another 1–2 minutes until the rice is evenly coloured and piping hot.

8. 8

   Remove from the heat, drizzle over the sesame oil, and scatter the green parts of the spring onion on top. Taste and add a little more soy if needed, then serve immediately straight from the wok.