Fried Rice

Cook the brown or white rice according to package instructions, then spread it on a tray and allow it to cool completely. For best results, refrigerate the cooked rice overnight so it dries out slightly and fries without clumping.

Dice the onion, trim and chop the bok choy, and slice the spring onions, keeping the white and green parts separate. Rinse the bean sprouts and measure out the peas and beans.

Heat one tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to shimmer. Crack the eggs into the wok and scramble them quickly, breaking them into small curds, then push them to the side.

Add another tablespoon of oil to the wok and stir-fry the diced onion and the white parts of the spring onions for about two minutes until softened and fragrant.

Add the bok choy, bean sprouts, peas, and beans to the wok and stir-fry over high heat, tossing continuously to retain their crunch and bright color.

Add the cold pre-cooked rice to the wok, breaking up any clumps with a spatula, and stir-fry everything together over high heat so the rice heats through evenly.

Drizzle soy sauce over the rice and season with salt, black pepper, and a pinch of sugar, then toss everything together until the rice is evenly coated and lightly golden.

Fold the scrambled eggs back into the rice mixture and scatter the green parts of the spring onions over the top. Taste for seasoning, adjust if needed, and serve immediately.