The King of Fried Rice
"Every grain separate, every bite a symphony. This is the benchmark."
Break up cold rice with your hands. Every grain should be separate.
Heat wok until smoking. Add 2 tbsp oil. Cook shrimp until pink (1 minute). Remove.
Add 1 tbsp oil. Pour in eggs. Scramble quickly into large, fluffy pieces. Remove.
Wok should still be screaming hot. Add rice directly. Press flat, let it char slightly (30 seconds). Then stir vigorously.
High heat + letting rice sit briefly = that smoky wok hei flavor. Don't stir constantly.
Add char siu and peas. Toss. Add soy sauce around the edges (it hits the hot wok and caramelizes).
Return shrimp and eggs. Add scallions. Toss everything together.
Season with white pepper, salt, and sesame oil. Serve immediately.
Spread fresh rice on a sheet pan, refrigerate uncovered overnight. Dries out perfectly for frying.
Mix beaten eggs into cold rice before cooking. Every grain gets coated in golden eggy goodness.
No wok? Use the largest skillet you have. Work in batches if needed — overcrowding = steaming.