Egg Fried Rice

Method

1. 1

   Break the cold rice up with wet hands so the clumps separate. Fresh hot rice turns to paste in the pan. If you only have fresh rice, spread it on a sheet and chill it, uncovered, until it is cold.

2. 2

   Beat the eggs with a pinch of the salt. Heat 1 tablespoon of the avocado oil in a wide skillet over high heat. Scramble the eggs into large curds and take them out while they are still a little soft.

3. 3

   Add the rest of the oil. Stir the scallion whites and the peas for 1 minute. Add the rice and press it flat. Leave it 30 seconds so a few grains toast, then toss. Do this twice. The rice should sound dry, not steam.

4. 4

   Return the eggs. Add the soy sauce, the rest of the salt, the white pepper, and the scallion greens. Toss until the eggs are cooked through and the rice is hot. Taste before you add more soy. A brown fried rice is usually just salty.

From the kitchen

• Two tablespoons of oil is the amount that keeps the rice from sticking without turning the dish into the restaurant pan. One tablespoon will stick in a skillet that is not already well seasoned.
• Leftover white-cut chicken, shredded, can go in with the eggs. It is already cooked. You are only heating it.