Simple Classic Fried Rice

Steps

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1. 1
   Rinse the rice repeatedly, changing the water until it runs mostly clear, to wash off surface starch.
   ▶ ≈0:27
2. 2
   Cook the rice with 270g water (about 90% hydration) — this lower hydration mimics overnight fridge-dried rice.
   ▶ ≈1:01
3. 3
   Turn the cooked rice onto a tray, gently spread it flat, and chill in the fridge for 20-30 minutes to set the starch and cool completely.
   ▶ ≈1:58
4. 4
   Beat the eggs with a pinch of salt and set aside.
   ▶ ≈1:40
5. 5
   Heat the wok over medium-high heat, add oil to coat, pour in the eggs and spread thin, then gently scramble to about 85% doneness and remove.
   ▶ ≈2:51
6. 6
   Wipe out the wok, reheat, add at least 2 tbsp oil, then add the cold rice. Toss constantly, breaking up clumps, for 60-90 seconds.
   ▶ ≈3:40
7. 7
   Add the chopped scallions and stir-fry for about 60 seconds until softened without browning.
   ▶ ≈4:40
8. 8
   Return the scrambled eggs to the wok and break them into bite-size pieces, mixing evenly with the rice.
   ▶ ≈4:52
9. 9
   Pour the soy sauce and oyster sauce around the hot edge of the wok and toss quickly until absorbed and sizzling.
   ▶ ≈5:06
10. 10
    Finish with scallion greens for garnish and serve.
    ▶ ≈5:25