Step 1

To make the rice it needs to be rinsed very very thoroughly, then soaked for 30 mins, then rinsed again, then cook. put it in the fridge overnight. don't use fresh rice. Take rice out of the fridge like an hour before cooking.

Step 2

add a bit of peanut oil to your hot wok (I don't know measurements, like..maybe 4 tablespoons? is that a lot?)

Step 3

add minced garlic (like 5-8 cloves, up to your taste), minced shallot (like 2 small shallots), maybe a tablespoon or so of grated ginger, and sambal (probably go easy here, the real stuff is pretty firey) to the wok, get it all fragrant in the hot oil

Step 4

then start tossing in your rice - you will want to have broken it up a bit after it reaches room temp - be sure to coat the rice and toss it around on high heat.

Step 5

now toss in whatever your veggies are - i usually use carrots, peas, corn, and scallion. Keep stirring everything together, lower the heat to medium.

Step 6

add in about a...half...cup? of soy sauce (japanese style, not chinese that'll fuck this up).

Step 7

At this point, everything should be nicely mixed together and evenly heated/distributed, here's where egg 1 comes in. Make a little circle in your rice in the wok - like push it all around so there's empty space ringed by rice. you may want to add a tiny bit of oil here into the hole (not horny).

Step 8

then pour in 2-3 beaten eggs & let them cook there until they start to get a little firm, move them around like you're scrambling eggs in the world's smallest pan. once they start to curd or whatever, then gradually fold in the surrounding rice & distribute throughout the entire dish. they should be mostly firm but partially gooey, cook till firm

Step 9

after the rice is all cooked, garnish with sliced scallion. top with fried egg over easy-to-medium, top w/ some salt

Step 10

To make the rice it needs to be rinsed very very thoroughly, then soaked for 30 mins, then rinsed again, then cook. put it in the fridge overnight. don't use fresh rice. Take rice out of the fridge like an hour before cooking.

Step 11

add a bit of peanut oil to your hot wok (I don't know measurements, like..maybe 4 tablespoons? is that a lot?)

Step 12

add minced garlic (like 5-8 cloves, up to your taste), minced shallot (like 2 small shallots), maybe a tablespoon or so of grated ginger, and sambal (probably go easy here, the real stuff is pretty firey) to the wok, get it all fragrant in the hot oil

Step 13

then start tossing in your rice - you will want to have broken it up a bit after it reaches room temp - be sure to coat the rice and toss it around on high heat.

Step 14

now toss in whatever your veggies are - i usually use carrots, peas, corn, and scallion. Keep stirring everything together, lower the heat to medium.

Step 15

add in about a...half...cup? of soy sauce (japanese style, not chinese that'll fuck this up).

Step 16

At this point, everything should be nicely mixed together and evenly heated/distributed, here's where egg 1 comes in. Make a little circle in your rice in the wok - like push it all around so there's empty space ringed by rice. you may want to add a tiny bit of oil here into the hole (not horny).

Step 17

then pour in 2-3 beaten eggs & let them cook there until they start to get a little firm, move them around like you're scrambling eggs in the world's smallest pan. once they start to curd or whatever, then gradually fold in the surrounding rice & distribute throughout the entire dish. they should be mostly firm but partially gooey, cook till firm

Step 18

after the rice is all cooked, garnish with sliced scallion. top with fried egg over easy-to-medium, top w/ some salt