Cantonese Fried Rice — Egg Technique and Wok Hei Order

Ingredients

• 600 g day-old cooked long-grain rice, cold, refrigerated overnight
• 3 eggs, beaten
• 45 ml neutral oil, e.g. peanut or vegetable; more than seems necessary
• 200 g protein, e.g. char siu pork, prawns, or chicken, sliced or diced
• 150 g vegetables, e.g. spring onions, peas, or bean sprouts, cut small
• 30 ml soy sauce, light soy sauce preferred
• 1 tsp white pepper, ground
• 1 tsp sesame oil, added at the finish

Method

1. 1
   In a large bowl, combine the cold day-old rice with the beaten eggs. Toss vigorously and repeatedly until every grain is coated in a thin film of egg — the rice should appear uniformly yellow with no pooling of egg at the base of the bowl.
2. 2
   Set the wok over the highest available heat and leave it until it begins to smoke. Add the oil and swirl to coat the surface. The oil must shimmer and streak immediately on contact — if it does not, the wok is not yet hot enough.
3. 3
   Add the egg-coated rice in a single mass. Spread it across the wok surface and allow it to sear without stirring for 30 to 45 seconds. This is where the dish lives or dies: the direct, uninterrupted contact between the egg-coated grains and the smoking-hot metal sets the egg instantly around each grain and builds the first layer of wok hei — a crackling sound from the base of the wok and a faint smell of scorch confirm the crust has formed.
4. 4
   Break up the mass and toss vigorously, working the rice from the base to the rim of the wok in repeated scooping motions. The grains should separate cleanly and move freely — any clumping indicates insufficient heat or oil.
5. 5
   Add the protein and vegetables. Toss continuously until the protein is heated through and the vegetables are just tender but retain colour.
6. 6
   Pour the soy sauce down the sides of the wok rather than directly onto the rice. It should sizzle and caramelize against the hot metal for a moment before being tossed through the rice — the smell shifts from raw soy to a deeper, roasted note as it meets the wok wall.
7. 7
   Add the ground white pepper. Remove from the heat, drizzle with sesame oil, and toss once more. Taste: each grain should be distinct and lightly seasoned, with no eggy wetness and a faint smokiness on the palate.