Classic Egg Fried Rice

Crack eggs into a bowl. Add salt and white pepper. Whisk vigorously until fully combined and slightly frothy. Set aside.

Ensure your rice is cold and dry — break up any clumps with your hands. Day-old refrigerated rice is essential; fresh rice will turn to mush.

Roughly chop scallions. Separate the white and light green bottoms (for cooking) from the dark green tops (for garnish). Mince garlic. Peel and finely grate ginger.

Set your wok over highest heat until smoking slightly. Add 2 tablespoons sunflower oil — you want a shimmer, not smoke.

Pour in the egg mixture. Let it sit for 5 seconds, then stir aggressively with a spatula, breaking into large, soft curds. When just set but still glossy, immediately remove to a plate. Set aside.

Return wok to highest heat. Add remaining 2 tablespoons sunflower oil. Throw in garlic and ginger. Stir-fry for 20-30 seconds until intensely fragrant — your kitchen should smell electric.

Add scallion whites. Toss for 15 seconds until slightly softened.

Add the cold rice. Spread it in an even layer and let it sear for 60 seconds without stirring. Then toss vigorously — you want every grain to make contact with the wok surface.

Continue tossing and breaking up clumps for 2-3 minutes until rice is heated through and grains are separated and slightly toasted.

Create a well in the center. Add soy sauce and let it sizzle for 5 seconds, then toss to coat evenly. This is where the savory depth lives.

Sprinkle white pepper. Toss to distribute.

Return scrambled eggs to the wok. Toss everything together until eggs are incorporated but still visible as fluffy pieces.

Remove from heat. Drizzle sesame oil over the top and add remaining scallion greens. Toss once more and serve immediately.