Egg Fried Rice

Ingredients

• 4 cups cooked long-grain rice, about 1⅓ cups (250 g) uncooked, chilled overnight
• 3 large eggs
• ¼ tsp fine salt
• 3 tbsp neutral oil, divided
• 4 green onions (scallions), thinly sliced, whites and greens separated
• 2 garlic cloves, finely chopped
• 2 tbsp soy sauce, or to taste
• 1 tsp toasted sesame oil
• ¼ tsp white or black pepper

Instructions

1. Break up any clumps in the cold rice with your fingers so the grains are separate.
2. Beat the eggs with the salt.
3. Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat. Add the eggs and stir gently for 30 to 60 seconds, until just set but still soft. Transfer to a plate.
4. Increase the heat to high and add the remaining 2 tablespoons of oil. Add the white parts of the green onions and the garlic and stir-fry for 20 seconds.
5. Add the rice and spread it out. Let it sit for 30 seconds, then toss and stir-fry for 3 to 4 minutes, until hot and lightly toasted.
6. Drizzle the soy sauce around the edge of the pan, add the sesame oil and pepper and toss well.
7. Return the eggs, breaking them into pieces, and add the green onion tops. Toss for 30 seconds and serve.