Egg-fried rice recipe

In my opinion, every stir-frying lesson should start with this dish, the Chinese equivalent to the French omelette challenge, says Jeremy Pang. It is a real test of your control of heat, or wok hei: not hot enough, the egg will stick to the base, while too hot and the food is bound to burn. And if you combine your ingredients in the wrong order, you will end up with a rice omelette. No pressure, then. Still, if you master this, you will have picked up a valuable skill that will serve you well on your Chinese cookery journey.