Egg Fried Rice

Method

1. 01

   Step 1: Prep everything first

   Break up the rice with damp hands so there are no clumps. Beat the eggs with the salt. Dice the carrot into 5 mm cubes, finely chop the garlic and separate the spring onion whites from the greens. Everything in a wok happens within minutes, so have it all within reach.

2. 02

   Step 2: Scramble the eggs

   Heat the wok over maximum heat until it just smokes, add 1 tbsp oil and pour in the eggs. Stir for 30–40 seconds until set into large soft curds, then slide onto a plate.

3. 03

   Step 3: Stir-fry the vegetables

   Add another 1 tbsp oil and the carrot and stir-fry for 1 minute. Add the peas, garlic and spring onion whites and stir-fry for 1 minute more.

4. 04

   Step 4: Toast the rice

   Add the remaining oil and the rice. Spread it up the sides of the wok, leave for 30 seconds, then toss. Repeat for 3–4 minutes until the grains are separate, hot and starting to crackle.

5. 05

   Step 5: Season and serve

   Pour the soy sauce around the edge of the wok so it sizzles and caramelises slightly, add the white pepper and toss. Return the eggs, add the spring onion greens and sesame oil, toss for 30 seconds and serve right away.