How to make
The rice should be cooked in advance and completely cooled, preferably from the previous day. This helps the grains remain dry and separate during frying.
In a wok or deep frying pan the cooking oil is heated over high heat. The eggs are lightly beaten and poured into the pan. They are quickly stirred with a spatula until small fluffy curds form, then removed temporarily to a plate.
In the same pan the rice is added. It is broken apart with a spatula and fried for 3-4 minutes over high heat until thoroughly heated and slightly crackling.
The eggs are returned to the pan and the finely chopped green onions are added. The mixture is stirred well.
Soy sauce, sesame oil, salt and pepper are added to taste. Everything is fried for another 1-2 minutes until the flavors combine and the rice becomes fragrant.
The fried rice is served immediately while hot. It can be enjoyed on its own or as a side dish for chicken, pork, seafood or vegetable dishes.
The dish can be stored in the refrigerator for up to 2 days and reheated in a pan for the best texture and flavor.
See also how to make Chinese chicken fried rice, as well as the popular Chinese chili oil.
