Ingredients:

  • 4 large eggs
  • 1/2 tsp salt
  • 1 tsp toasted sesame oil
  • 3 cups day-old long-grain white rice
  • 2 tbsp neutral oil
  • 3 cloves garlic, minced
  • 2 stalks green onion, sliced
  • 2 tbsp light soy sauce
  • 1 tsp sugar
  • 1/4 tsp white pepper

Instructions:

  1. Break up the cold rice with hands or a fork until no large clumps remain. Whisk eggs with salt and sesame oil until uniform and slightly frothy. Mix soy sauce, sugar, and white pepper in a small ramekin.
  2. Heat 1 tbsp of oil in a wok over medium-high heat. Pour in beaten eggs, let set for 10 seconds, then gently scramble into large ribbons. Remove eggs while still slightly underdone and set aside.
  3. Add remaining 1 tbsp of oil to the wok over high heat. Sauté minced garlic and the white parts of the green onions for 30 seconds. Add cold rice and stir-fry vigorously for 3-4 minutes until grains are toasted and nutty.
  4. Pour the soy sauce mixture over the rice and toss rapidly. Fold in the cooked eggs and green onion tops, tossing for one final minute.