fried rice.

Classic, Chinese, egg fried rice (dan chao fan). A very simple dish although required a great deal of time to truly master the technique To read more on the physics/variations of frying rice I recommend these two pages;

The physics of tossing fried rice | Journal of The Royal Society Interface (royalsocietypublishing.org)

Perfect Egg Fried Rice (On Whatever Gear You Have) Recipe (seriouseats.com)

Execution:

1. cook.

• Season your wok with a thin layer of oil and heat on high until very smokey.

• Set the heat to medium, add a generous amount of oil and add the egg, Without stirring cook the egg until the edges have puffed up and the bottom is very lightly brown. Flip the egg patty and let cook for a couple more seconds and remove from the wok, set aside.

• Wipe the wok and set to the highest heat. Once very smoky add oil and 1/3rd of your scallions. Stir-fry for 10 seconds and add the rice.

• Stir-fry the rice until each grain of rice is coated in rice and oily. Add the 2/3rd of the scallions.

• Continue to stir-fry, occasionally stopping to let the rice brown. (Unless you are using a high-btu wok burner you will have to occasionally have to stop stir-frying to allow the rice to brown.)

• Stir-fry until all of the rice grains are separated, the rice should be popping and almost jumping around the wok. The rice should be very aromatic.

• At this stage add the eggs and remainder of scallions, drizzle 1-2 tbsp of soy sauce around the edges of wok. Stir-fry one more time until the soy sauce and eggs are evenly incorporated through.

• Serve with a fried egg.

2. fried egg.

• Set your wok on high-heat and add oil.

• Add one cracked egg, baste the egg with oil quickly so the whites puff and are fully opaque/cooked, the bottom should be crispy and browned, while the yolk remains raw and runny.