Classic Fried Rice

Ingredients

• 3 cups day-old cooked rice (cold from the fridge)
• 2 eggs, beaten
• 1 cup mixed vegetables (peas, corn, diced carrot)
• 3 scallions, sliced (whites and greens separated)
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp neutral oil

Method

1. Heat: Heat 1 tbsp oil in wok over highest heat. Scramble eggs, break into small pieces, remove.

2. Add: Add remaining oil. Stir-fry vegetables and scallion whites 1 min. Add garlic, 15 sec.

3. Add: Add cold rice. Press flat against the pan, let it sear 30 sec, then toss. Repeat 3–4 times.

4. Add: Add soy sauce and sesame oil. Return eggs. Toss. Garnish with scallion greens.

What You're Practicing

• Day-old rice is essential — fresh rice has too much moisture and steams instead of searing.
• The sear-and-toss technique builds flavor through contact with hot metal.
• Wok hei ('breath of the wok') — that smoky, charred flavor — comes from extreme heat and quick movement.