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Fried Rice (Egg & Scallion)
https://www.youtube.com/watch?v=niYUYxe_HGc
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Ingredients
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300 g (1 1/2 c) jasmine rice, rinsed well
270 g (1 1/8 c) water
4 large eggs
salt
75–100 g (1 1/2–2 c) scallions, sliced (whites + greens separated)
high smoke point oil
50 g (3 1/2 T) soy sauce
25 g (1 1/2 T) oyster sauce
Instructions
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Rinse rice until water runs mostly clear. Cook with 270 g water (90% hydration).
Turn cooked rice out onto a tray, gently spread, and chill 20–30 min until cold.
Beat eggs with a pinch of salt.
Heat wok (or large nonstick) over medium-high. Add oil, swirl to coat.
Pour in eggs, spread thin up sides of wok. Scramble gently to ~85% doneness. Remove and reserve.
Wipe wok, return to heat. Add at least 2 T oil, then cold rice. Toss constantly, breaking up clumps, 60–90 sec.
Add scallions, fry ~60 sec until softened (no browning).
Return eggs to wok, break into bite-size pieces.
Pour soy sauce and oyster sauce around hot edge of wok. Toss to combine until absorbed and sizzling.
Finish with scallion greens and serve
