1
["BEFORE YOU BEGIN: ""Mise en place"" is essential, as the whole cooking process takes less than 10 minutes. Cook and cool the rice in advance. (Leftovers work great!) Chop all vegetables finely. Beat the eggs in a mixing bowl with a dash of soy sauce and sesame oil.", "COOK THE EGGS: Heat up a wok over high heat. Add 1T oil and heat until it begins to shimmer. Add the eggs and let cook, stirring occasionally, until scrambled and 70% cooked. Transfer the eggs into the original mixing bowl and set aside.", "STIR FRY MEAT/TOFU (OPTIONAL) & VEGETABLES: Add another 1T of oil into the hot wok. Add the chopped yellow onion and white part of the scallions. Cook for 1-2 minutes until fragrant. Add the meat or tofu, followed by green peas, carrots, and/or any other stir-fry ingredients you have. If you're using wine, drizzle some along the edge of the wok. You should hear it sizzle, as the contact with the wok releases the wine's aroma. Make sure it all evaporates off before you move on to the next step.", "ADD RICE: Add another glug of oil and then the rice. Working quickly, stir-fry everything together and break down the rice chunks without mushing together the individual grains. You may need to drizzle a bit more oil along the side of the wok as you do this. Each rice grain should be coated by a slight oil sheen when you're done.", "ADD EGGS, SALT, SESAME OIL, AND GREEN ONIONS: Add the scrambled eggs back into the wok and give it a quick stir. Add salt and white pepper to taste (2-3 large pinches is usually enough). Drizzle in the sesame oil for aroma. Sprinkle the green onions on top as garnish."]
