Fried Rice

Let's cook

1. 1

   Cold rice only

   Day-old refrigerated rice is essential. Fresh rice steams and turns to porridge in the pan.

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   No cold rice? Spread fresh rice on a tray and freeze 30 minutes to dry the surface.

2. 2

   Break up every clump

   Work through the rice with wet hands until the grains are fully separated.

3. 3

   Scramble the egg first

   Scramble the beaten egg in a tablespoon of oil until just set, then remove it from the pan.

4. 4

   Fry the aromatics

   Add the rest of the oil, then the scallion whites and garlic for 30 seconds, then the peas and carrots for a minute.

5. 5

   Press and toss the rice

   Add the rice and press it against the hot pan, then toss. Keep pressing and tossing for 4 minutes on maximum heat until the grains pop and lightly colour.

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   Maximum heat throughout. Low heat steams rice instead of frying it.

6. 6

   Soy around the rim

   Pour both soy sauces around the edge of the pan so they sizzle and caramelise before hitting the rice. Return the egg, add sesame oil, white pepper, and scallion greens.

Nutrition & Safety