The egg in this fried rice is cooked by a super easy method. Rather than being made like the classic egg "crêpe," the egg is cooked right in the well of the rice, which creates a much more delicate texture.

　　

Ingredients

Serves 4 as part of a multicourse meal

　　2 tablespoons vegetable oil

　　1 tablespoon minced garlic

　　1/2 cup chopped scallions

　　4 cups cold cooked rice

　　3/4 cup frozen peas

　　1 large egg, beaten

　　1 cup diced smoked ham

　　1/2 teaspoon salt

　　1/4 teaspoon ground white pepper

　　

Step 1

1. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the garlic and scallions, and stir-fry 10 seconds. Add the rice and the peas and stir-fry 2 to 3 minutes, breaking up the rice with a metal spatula.

　　

Step 2

2. Make a well in the rice, exposing the bottom of the wok. Add the remaining 1 tablespoon oil and the egg. Immediately stir-fry to incorporate the egg throughout the rice, 1 to 2 minutes or until the egg is almost cooked through. Add the ham, salt, and pepper and stir-fry 1 to 2 minutes until heated through.

　　The Breath of a WokSimon & Schuster