Egg fried rice

Break up the cold rice with your hands so there are no clumps.

Use rice cooked the day before, about 200 g uncooked. Cool it quickly and refrigerate straight away: cooked rice spoils within hours at room temperature, and fresh warm rice turns mushy in the pan.

Dice the carrot into 5 mm cubes. Finely chop the green onions, keeping the white and green parts separate.

Beat the eggs with a pinch of salt. Heat 1 tbsp of oil in a wok or frying pan over high heat, pour in the eggs and stir for a minute into soft curds. Transfer to a plate.

Add the rest of the oil and stir-fry the carrot for 2 minutes. Add the white parts of the green onions and the peas and cook for another minute.

Add the rice and fry over high heat for 4–5 minutes, tossing constantly with a spatula, until every grain is piping hot and slightly crisp.

Pour the soy sauce around the edge of the pan, return the eggs, add the green parts of the onions, toss and season with salt to taste. Done!