Egg fried rice

• 740 g day-old cooked jasmine ricecold, broken up into loose grains — freshly cooked rice will turn mushy
• 4 large large eggs
• 120 g frozen peas
• 4 scallionsthinly sliced, white and green parts separated
• 3 garlic clovesminced
• 3 tbs store-bought soy sauce
• 1 tbs toasted sesame oil
• 2 tbs avocado oil
• ¼ tsp white pepper
• ½ tsp kosher salt

1. 1

   Crack the eggs into a small bowl, add a pinch of the kosher salt, and beat well with a fork until fully combined. Slice the scallions and mince the garlic so everything's ready before the heat goes on — this moves fast once you start.

   Tip: Mise en place is everything in a stir-fry. Once the wok is hot, you won't have time to prep.

2. 2

   Heat the wok over the highest heat your stove can manage. Add the avocado oil and swirl to coat. When the oil just starts to shimmer and thin wisps of smoke appear, you're ready to cook.

   Tip: High heat is the secret to that slightly smoky, restaurant-style flavor. Don't rush this step.

3. 3

   Add the garlic and white parts of the scallions to the wok. Stir constantly for about 30 seconds until fragrant and just starting to turn golden — don't let them burn.

4. 4

   Add the cold rice to the wok and press it into the hot surface in an even layer. Let it sit undisturbed for 1 minute so the bottom crisps up a little, then toss and repeat once more. Break up any clumps with your spatula as you go. The grains should look dry and slightly toasted, about 3-4 minutes total.

   Tip: Cold, day-old rice is non-negotiable here. The low moisture content is what lets the grains fry instead of steam.

5. 5

   Push the rice to one side of the wok to clear a space. Pour in the beaten eggs and scramble them gently, stirring with your spatula until just set but still slightly glossy, about 1 minute. Fold the egg into the rice before it's fully cooked — residual heat will finish it.

   Tip: Don't overcook the eggs before folding them in, or they'll turn rubbery. Soft and just-set is what you're after.

6. 6

   Add the frozen peas and toss everything together. The peas will thaw in about 1 minute from the heat of the rice — no need to thaw them beforehand.

7. 7

   Drizzle the soy sauce and sesame oil over the rice. Toss vigorously to coat every grain evenly. Taste and add the remaining salt if needed. Scatter the green parts of the scallions over the top and serve immediately straight from the wok.

   Tip: Add the sesame oil at the very end — heat kills its fragrance. Toss fast so it coats everything before it evaporates.

• wok (30cm (12-inch) or larger)
• spatula
• cutting board
• chef's knife
• small bowl

Per serving

Nutritional values are estimates only.