Ingredients:

  • 3 cups (600g) cold, day-old cooked Jasmine rice
  • 2 tbsp (30ml) neutral oil
  • 3 large eggs, lightly beaten
  • 3 stalks (45g) spring onions, thinly sliced
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (30ml) soy sauce
  • 1 tsp (5ml) toasted sesame oil
  • 1/2 tsp (3g) sugar
  • 1/4 tsp (1g) white pepper
  • 1/4 tsp (1g) MSG

Instructions:

  1. Heat 1 tbsp (15ml) of oil over medium-high heat. Add the white parts of the spring onions and minced garlic. Stir-fry for 30 seconds until fragrant and translucent.
  2. Increase heat to high and pour in the beaten eggs. Let them sit for 10 seconds to set slightly, then gently scramble them until they are mostly cooked but still velvety. Immediately push the eggs to the perimeter of the pan.
  3. Add the remaining 1 tbsp (15ml) of oil to the center, then add the cold rice. Use a spatula to break up any remaining clumps. Toss the rice with the eggs and aromatics, frying for 3-5 minutes until the grains look toasted.
  4. Pour the flavor sauce mixture (soy sauce, sesame oil, sugar, white pepper, and MSG) over the rice. Stir-fry rapidly for another 2 minutes until the rice is evenly mahogany-colored and the liquid has evaporated.
  5. Stir in the green spring onion tops and remove from heat immediately.