Traditional Mandarin Fried Rice

Ming’s clean, classic wok fried rice built on cold day-old rice, egg, peas, and scallions.

Ingredients

• 3 tablespoons grapeseed oil, divided
• 2 large eggs, lightly beaten
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1 small onion, finely diced
• 4 cups cold cooked long-grain rice (day-old)
• 1 cup frozen peas, thawed
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 4 scallions, thinly sliced
• Salt and freshly ground white pepper to taste

Directions

1. Heat 1 tablespoon oil in a wok over high heat. Add the beaten eggs and scramble quickly until just set; remove and reserve.
2. Add the remaining 2 tablespoons oil and stir-fry the ginger, garlic, and onion until fragrant, about 1 minute.
3. Add the cold rice and stir-fry, breaking up clumps and pressing it against the wok, until the grains are hot and separate, 3 to 4 minutes.
4. Add the peas, soy sauce, and sesame oil and toss to combine.
5. Return the eggs to the wok, add the scallions, and season with salt and white pepper. Toss until everything is steaming hot and serve.

Notes

Based on Ming Tsai’s traditional Mandarin fried rice; he insists on cold day-old rice for the best texture.