Ingredients

• 1 eggs (whisked)
• 2 spring onions (use the 2 greens but only 1 white)
• a pinch of salt
• a tiny pinch of sugar
• 1 tbsp of neutral oil ( plus a few more to coat the pan before you start)
• ~250g of steamed rice
• a few squirts of light soy sauce
• a 9" cast iron skillet
• a spatula

Steps

1. Get the pan to medium heat. Leave the skillet for a few minutes, for it to accumulate heat.
2. Coat the pan generously with oil, make sure the skillet is nicely coated. Get that oil out in a container to reuse for that same purpose later.
3. Add 1 tbsp of fresh oil to the pan.
4. Drop the eggs in, and stir it vigorously. It should blend in, almost emulsify with the oil in the pan.
5. Drop the rice before the egg is fully set.
6. Don’t lift the pan. Use your spatula to break lumps gently, spread the rice, and then flip it on itself. Repeat.
7. When the rice starts dancing, add the seasoning, add the white part of the onions. Stir a little.
8. Crank the heat up to the max.
9. Drop the soy. Stir. Stir. Stir. Green part of onions. Stir. Stir. Stir. No more than a minute total.
10. Off the heat. Little more green spring onions on it. Eat asap.

Notes