Egg Fried Rice

Ingredients

• 2 tbsp peanut oil
• 3 eggs – beaten
• 3 cups jasmine rice – cooked and chilled
• 1 tbsp light soy sauce
• 0.5 tsp salt
• 0.25 tsp white pepper
• 0.5 tsp MSG
• 4 scallions – thinly sliced
• 0.5 tsp toasted sesame oil

Instructions

1. Heat a wok or large skillet over high heat until very hot, 2–3 minutes, then add the peanut oil and swirl to coat.
2. Beat the eggs in a bowl, then pour into the hot wok. Scramble just to soft curds, 30–45 seconds, then immediately add the cold jasmine rice and stir-fry together, breaking up clumps, 2–3 minutes until the rice is hot and the grains separate.
3. Drizzle the light soy sauce around the sides of the wok so it sizzles in, then sprinkle in the salt, white pepper, and MSG. Stir-fry 1–2 minutes more until evenly seasoned and a few grains are lightly toasted.
4. Add the scallions and toss for 30 seconds until bright and fragrant. Remove from the heat and drizzle the toasted sesame oil over the rice.
5. Serve immediately while piping hot.