InstructionsReset

1. 1.
   Rinse rice until water runs mostly clear. Cook with 270 g water (90% hydration).
2. 2.
   Turn cooked rice out onto a tray, gently spread, and chill 20–30 min until cold.
3. 3.
   Beat eggs with a pinch of salt.
4. 4.
   Heat wok (or large nonstick) over medium-high. Add oil, swirl to coat.
5. 5.
   Pour in eggs, spread thin up sides of wok. Scramble gently to ~85% doneness. Remove and reserve.
6. 6.
   Wipe wok, return to heat. Add at least 2 T oil, then cold rice. Toss constantly, breaking up clumps, 60–90 sec.
7. 7.
   Add scallions, fry ~60 sec until softened (no browning).
8. 8.
   Return eggs to wok, break into bite-size pieces.
9. 9.
   Pour soy sauce and oyster sauce around hot edge of wok. Toss to combine until absorbed and sizzling.
10. 10.
    Finish with scallion greens and serve