Dan Chao Fan (Chinese Egg Fried Rice)

Method

1. 1

   Break up any clumps in the cold rice with your fingers so the grains separate freely.

2. 2

   Heat 1 tablespoon of oil in a wok until hot, pour in the beaten eggs, let them puff, then break into small curds and tip onto a plate.

3. 3

   Add the remaining oil, then the carrot and spring onion whites, and stir-fry 1 minute until starting to soften.

4. 4

   Add the rice, breaking up clumps with the back of the spatula, and stir-fry over high heat 3–4 minutes until every grain is hot and separate.

   💡 Keep the rice moving and the heat high — a crowded, cool wok steams the rice instead of frying it.

5. 5

   Push the rice aside, add the garlic to the cleared space, and stir 20 seconds until fragrant.

6. 6

   Add the green peas, soy sauce, salt and white pepper, and toss until heated through, about 1 minute.

7. 7

   Fold the scrambled egg back in, drizzle with sesame oil, scatter with spring onion greens, and serve hot.