Egg Fried Rice

Egg fried rice is a lightning-quick dish whose soul is the texture of the rice: cold, pre-cooked rice does not clump, so it stays fluffy.

1. Cook the rice in advance in salted water, then spread it out on a plate and let it cool completely – it is best to use day-old, chilled rice.

2. Heat a wok or large pan good and hot, pour in oil, then pour in the beaten egg.

3. Fry the egg, stirring, for a few seconds, so it breaks up into small ribbons.

4. Add the cooled rice and fry it together over high heat, stirring constantly, so every grain heats through.

5. Drizzle over the soy sauce, salt as needed (the soy sauce is already salty, so go carefully!), and fry for a further minute or two.

Tip: The hot wok and the constant stirring give the fluffy, lightly browned result.