Day-old jasmine rice, three eggs cracked directly into the wok, scallion, soy, and white pepper. The benchmark dish of any Chinese kitchen — deceptively simple, technically demanding, deeply satisfying.
Egg fried rice is the dish every Chinese cook learns first and refines for decades. The technique is what separates good from great: the wok must be at maximum heat, the rice must be day-old and dry, and the eggs are cracked directly into the wok with the rice — not pre-scrambled. This creates irregular pockets of egg that coat grains rather than a uniform scramble.
We use a dedicated high-BTU wok burner that runs hotter than most restaurant equipment — producing the wok hei (breath of the wok) that gives the rice a subtle smoky char. It's the flavour you can smell when the dish arrives at the table.