Wok Egg Fried Rice

Break cold rice apart with your hands so there are no clumps — cold day-old rice is essential for non-mushy fried rice.

Beat eggs with a pinch of salt. Heat wok over high heat until smoking.

Add 2 tbsp oil. Pour in eggs. Scramble quickly — remove from wok while still slightly wet. Set aside.

Add remaining oil to wok. Add garlic, stir-fry 15 seconds. Add peas and carrots, stir-fry 1 minute.

Add rice. Press and toss continuously for 2–3 minutes over maximum heat — you want some grains to lightly toast.

Add soy sauce, oyster sauce, and white pepper. Toss thoroughly. Return eggs, break into chunks.

Add scallions and sesame oil. Toss once more and serve immediately.