Egg Fried Rice

Step 1

Instructions (for a wok on a gas burner):

Step 2

Preheat the Wok: Preheat a wok over high heat until it is lightly smoking. Add one tablespoon of the oil and swirl to coat the cooking surface. If you are cooking on a powerful outdoor wok burner, reduce the heat to minimum. If you are using a standard Western burner, keep the heat on high throughout the cooking process.

Step 3

Cook the Egg and Add Rice: Add the egg(s) to the center of the hot wok. Cook, swirling the wok gently, until the bottom of the egg is just beginning to set but the top is still slightly wet, about 5-15 seconds on a powerful burner or 15-25 seconds on a standard burner. Immediately add the cooked rice directly on top of the slightly wet egg in the center of the wok.

Step 4

Break Up and Stir-Fry: Using a wok spatula, begin to break up the rice and the partially cooked egg together, tossing and stirring as you break them apart. Stir-fry the mixture until the rice starts to pop and jump on its own when you briefly set the wok down, about 1 minute on a powerful burner or two to three minutes on a standard burner. Season with salt, MSG, and white pepper

Step 5

Add Remaining Oil and Soy Sauce: Add the remaining tablespoon (or two, if desired) of the oil around the rim of the wok, then add the soy sauce to the same spot, allowing it to sizzle briefly. Stir-fry vigorously until the rice and egg are evenly coated in the soy sauce. The rice should be mostly broken up into distinct grains without any large clumps.

Step 6

Add Scallions and Serve: Add the scallions (if using). Remove the wok from the heat and toss to combine. Transfer the fried rice to a serving platter and serve immediately.

Step 7

Instructions (for a skillet on an electric or induction burner):

Step 8

Heat the Skillet: Add one tablespoon of the oil to a large non-stick, carbon steel, or cast iron skillet and swirl to coat the bottom. Heat the skillet over high heat until the oil is shimmering.

Step 9

Cook the Egg and Add Rice: Crack the egg(s) into the center of the hot skillet. Cook without moving until the bottom of the egg is just beginning to set but the top is still slightly wet, about 15-25 seconds. Immediately add the cooked rice directly on top of the slightly wet egg in the center of the skillet. Season with salt, MSG, and pepper.

Step 10

Break Up and Stir-Fry: Using a wooden spoon or spatula, begin to break up the rice and the partially cooked egg together, tossing and stirring as you break them apart. Stir-fry the mixture until the rice grains are loose and separated, about two to three minutes.

Step 11

Add Remaining Oil and Soy Sauce: Add the remaining two tablespoons of the oil to the pan and swirl to coat. Add the soy sauce to the pan. Stir-fry until the rice and egg are evenly coated in the soy sauce. The rice should be mostly broken up into distinct grains without any large clumps.

Step 12

Add Scallions and Serve: Add the scallions (if using). Remove the skillet from the heat and toss to combine. Transfer the fried rice to a serving platter and serve immediately.