Fried Rice

Ingredients

• 1.25 cups jasmine rice – rinsed until water runs clear
• 1.5 cups water
• 4 scallions – thinly sliced (whites and greens separated)
• 3 eggs – lightly beaten
• 2.5 tbsp neutral oil (peanut or canola)
• 1 tbsp Shaoxing wine
• 1.5 tbsp light soy sauce
• 0.75 tsp fine salt
• 0.25 tsp white pepper – ground
• 0.25 tsp monosodium glutamate (MSG) – optional
• 1 tsp toasted sesame oil

Instructions

1. Cook the rice: Rinse the jasmine rice until the water runs mostly clear, then drain well; combine the jasmine rice and the water in a small pot, bring to a boil, cover, reduce to low, and cook until tender, 12 minutes; remove from heat and rest covered 10 minutes, then spread on a tray to cool and dry 30 minutes (or refrigerate uncovered until cold).
2. Prep aromatics and eggs: Thinly slice the scallions, keeping whites and greens separate; lightly beat the eggs in a bowl.
3. Loosen the cooled rice with clean hands to separate any clumps so the grains are fluffy and individual.
4. Heat a wok or large skillet over high heat until just smoking; add 1 tbsp of the neutral oil (peanut or canola), pour in the eggs, and scramble quickly into soft curds; transfer the eggs to a plate.
5. Return the wok to high heat; add the remaining neutral oil (peanut or canola) and the scallion whites and stir-fry 20–30 seconds until fragrant; add the rice, press it against the hot surface briefly, then stir-fry until hot and lightly separated, 2–3 minutes.
6. Push the rice to the sides to clear the center; pour the Shaoxing wine around the edges of the pan so it sizzles, then add the light soy sauce and toss to coat; sprinkle in the fine salt, white pepper, and monosodium glutamate (MSG), if using, and stir-fry to distribute evenly.
7. Return the eggs to the wok and break them into bite-size pieces; drizzle in the toasted sesame oil and fold in the scallion greens; stir-fry 20–30 seconds more and serve immediately.