Fried Rice

Ingredients

• 3 cups day-old cooked rice (cold, from the fridge — fresh rice is too moist)
• 2 eggs, beaten
• 1 cup mixed vegetables (peas, corn, diced carrot — blanched)
• 3 scallions, sliced (whites and greens separated)
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp neutral oil
• Optional: diced cooked chicken, shrimp, or tofu

Method

1. Eggs: Heat 1 tbsp oil in wok over high heat. Scramble eggs, break into small pieces, remove.
2. Sear rice: Add remaining oil. Add vegetables and scallion whites, 1 min. Add garlic, 15 sec. Add cold rice, press flat against the pan, let it sear 30 sec, then toss. Repeat the sear-and-toss 3–4 times.
3. Season: Add soy sauce and sesame oil. Return eggs. Toss.
4. Garnish with scallion greens.

What You're Practicing

• Wok technique: high heat, quick movement
• Why day-old rice: less moisture = better sear instead of steam
• Sear-and-toss: building flavor through contact with hot metal