Serves 2 – 4

Ingredients:

• • 2 cups cold, cooked rice (preferably jasmine or medium-grain, day-old)
• • 2 large eggs
• • 2 tbsp cooking oil (vegetable, peanut, or neutral oil)
• • 2–3 scallions, finely chopped
• • Salt, to taste (about ½ tsp)
• • White pepper, to taste (optional)
• • 1 tsp light soy sauce (optional, for a bit of umami)
• • Optional add-ins: peas, diced carrots, ham, or shrimp — keep it minimal

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Instructions:

1. Prepare rice:

• Use cold, day-old rice for best texture. Break up clumps with your hands or a fork.

• If using fresh rice, spread it out on a tray to cool and dry out for 30–60 minutes.

2. Beat the eggs:

• Crack the eggs into a bowl and beat them well with a pinch of salt.

3. Heat the wok:

• Heat a wok or large frying pan over high heat until it’s very hot.

• Add 1 tbsp of oil and swirl to coat.

4. Scramble eggs:

• Pour in the beaten eggs and let them sit for a few seconds until they begin to set.

• Gently scramble until just cooked — soft and slightly runny is fine.

• Remove eggs from the wok and set aside.

5. Stir-fry rice:

• Add the remaining 1 tbsp oil to the wok.

• Add the cold rice and stir-fry for 1–2 minutes, breaking up clumps.

• Use the back of your spatula to gently press and toss to heat evenly.

6. Combine and season:

• Return the eggs to the wok.

• Add salt and white pepper to taste.

• Optionally, splash in a bit of soy sauce, stirring quickly to prevent sogginess.

• Toss in the chopped scallions and stir-fry everything together for another 30 seconds.

7. Finish and serve:

• Serve immediately, hot and fragrant, straight from the wok.