Egg Fried Rice

Method

1. The day before, cook 200 g of rice, spread it on a plate to cool quickly, then refrigerate uncovered overnight. Before cooking, rub the cold rice between wet fingers so every clump falls into separate grains — wet rice steams instead of frying.
2. Beat 2 eggs in a bowl with a pinch of the salt until the yolks and whites are just combined, no more. Dice 30 g of ham, thaw 40 g of peas, and slice 2 spring onions, keeping the white parts and green tops in separate piles. Line everything up beside the hob: from here the cooking takes minutes.
3. Set a carbon-steel wok over your highest heat until a wisp of smoke rises. Swirl in 1 tbsp of groundnut oil to coat the sides, pour in the beaten egg and let it puff for 5 seconds, then scramble with the spatula for about 20 seconds until barely set and still glossy. Push it up the side of the wok.