Step by step

Method

4 steps

1. 1

   Use 3–4 cups cold day-old jasmine rice (fresh rice turns mushy — spread hot rice on a tray to dry 20 minutes if that's all you have). Dice ½ cup Chinese lap cheong or other sausage, or leftover roast pork; mince 3 garlic cloves; beat 2 eggs with a pinch of salt.

2. 2

   Heat 1–2 tablespoons oil in a wide wok or skillet over high until shimmering. Scramble eggs 20–30 seconds until just set; push aside or remove. Add sausage/pork 1 minute to render and brown. Add garlic 15 seconds.

3. 3

   Add rice, breaking clumps with the spatula. Stir-fry 3–4 minutes until grains separate and you hear light popping. Season with 1–2 tablespoons fish sauce and/or soy sauce, ½ teaspoon sugar, and white or black pepper. Taste — it should be savory with a fish-sauce backbone, not bland.

4. 4

   Fold eggs back in with sliced green onion and optional peas or diced carrot for the last minute. Serve hot with cucumber and a chili-fish-sauce dip if you like. You want separate toasted grains, eggy bits, and savory pork — not a sticky rice porridge.