Egg Fried Rice (Basic Fried Rice)

Check how you hold the wok. Rather than gripping it from above, hold it from the side using the grip so that less of your hand makes contact, letting you hold it steadily with minimal force. It feels close to holding a handle.

Set the wok over high heat and add 2-3 times the usual amount of oil, swirling it to coat the whole wok (seasoning the wok). Resting the ladle on the rim of the wok for support makes pouring steadier.

Add the lard and let it melt. From here it's a race against time, so go over the steps in advance.

Pour in the beaten egg. Stir it all around the ladle so the oil coats the whole egg, bringing it to a scrambled-egg state. Be careful not to cook the egg through on its own first.

When the egg is about halfway cooked, add all the rice and mix quickly so it doesn't burn. When tossing the wok, don't move it away from the heat.

Add the salt by hand and mix it through, then add the pepper.

Drizzle the soy sauce in around the rim of the wok and mix, then finish by adding the leek. Think of the leek as a seasoning.

(Second round, using a non-stick pan) When stir-frying the rice, tapping and turning the pan helps the grains separate. This is where you get the rice properly light and fluffy.

Lower the heat once before seasoning, then add the salt and pepper. Taste and adjust.

Once the seasoning is right, return to high heat. In Chinese cooking, high heat is the rule when stir-frying.

Finally, add the leek and quickly toss it through to bring out the aroma, then plate. Finishing without burning it and leaving some moisture in is what separates restaurant-level flavor from the rest.