EGG FRIED RICE

This recipe was originally in the basics section of the book，as it is a core part of the Chinese culinary repertoire，but because of its importance in everyday life across China，it deserves more of the limelight.If you like your fried rice to have a warm yellow glow，add an extra egg yolk.

Serves 2

INGREDIENTS

vegetable oil，for stir-frying

1 egg，lightly beaten

200g cooked long-grain rice，chilled（100g uncooked rice）

green part of 1 spring onion，finely chopped

1 teaspoon sesame oil

salt and white pepper

1.Make sure your wok is clean and dry and then heat it until smoking.Coat with a thin film of vegetable oil，then immediately pour this oil out into a bowl.This process will prevent the rice from sticking to the wok.

2.Add a tablespoon of cold vegetable oil to the wok and，just as it begins to smoke，add the beaten egg，agitating it so that it scrambles.If the egg sticks at this point，remove it and repeat the previous treatment of the wok.

3.Add the rice and begin to mix it with the egg.If you have large lumps of rice，use the back ofa ladle to break them up.

4.When the rice has warmed through，season it with salt and pepper to taste.

5.Finish by adding the chopped spring onion greens and the sesame oil.

CHEF’S TIP

Use cooked rice that has been chilled rather than fresh rice from the steamer.

hancheng

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