Step by step

Method

5 steps

1. 1

   Heat 1 tablespoon neutral oil in a wok or large skillet over medium-high heat. Stir-fry ¾ cup diced onion until deeply golden, 8–10 minutes — pale onion tastes raw in fried rice. Transfer to a plate. Let the pan cool slightly so the eggs don't scorch.

2. 2

   Beat 2–3 large eggs with a few drops of soy sauce and a few drops of toasted sesame oil. Add ½ tablespoon oil to the wok, pour in the eggs, and swirl into a thin omelet; flip briefly when the bottom sets, then chop into small pieces and set aside.

3. 3

   Heat 1 tablespoon oil. Stir-fry optional 1–1½ cups diced cooked chicken, pork, or shrimp with ½ cup diced carrot, optional ½ cup frozen peas, and the cooked onion about 2 minutes until the carrot softens slightly and everything is hot.

4. 4

   Add 4 cups cold cooked white rice (day-old works best — fresh sticky rice clumps), ½ cup sliced green onions, and optional ½ cup fresh bean sprouts. Toss and stir-fry about 3 minutes, breaking up clumps, until hot and slightly toasty — you should hear a light crackle.

5. 5

   Fold in 2 tablespoons light soy sauce and the chopped egg; stir-fry 1 minute more. Serve with extra soy sauce on the side. You want separate, toasty grains with soft egg and savory onion — not mushy clumps or pale, underseasoned rice.