Egg Fried Rice (蛋炒饭), A Traditional Recipe

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1. 1Step 1: Loosen the rice grains as much as possible with chopsticks or a spoon. Lightly beat the eggs until the whites and yolks are fully incorporated.
2. 2Step 2: Heat up an empty, well-seasoned wok over high heat until it becomes very hot (smoke rises). Pour in 1 tablespoon of oil then swirl it around to coat the side of the wok. N.B. See footnote 2 if using a cookware with non-stick coating.
3. 3Step 3: Pour in the egg. Once it begins to set at the bottom, stir to help the running part flow. Use a spatula to scramble quickly so that it turns into small pieces. Transfer out and set aside.
4. 4Step 4: Place the wok back on the burner. Add the remaining ½ tablespoon of oil. Fry garlic until fragrant then add the rice. Stir and toss continuously until the rice is piping hot. Use the spatula to break any clumps.
5. 5Step 5: Return the egg to the wok, along with scallions. Continue frying until everything is heated thoroughly.
6. 6Step 6: Season with light soy sauce, sesame oil, salt and white pepper. Give everything a good stir. Dish out and serve immediately.