Korean Fried Rice (Simple Leftover Rice Stir-Fry)

Pour 400g cold rice into a bowl and break up every clump by hand.

Cold rice has less surface moisture, which helps each grain separate cleanly when stir-frying. If using fresh rice, let it cool for at least 30 minutes.

Finely dice 1/2 carrot into pieces no larger than 5mm and slice 2 green onions.

Beat 2 eggs with 1/4 teaspoon salt and reserve the other 1/4 teaspoon salt for the rice.

Heat the pan over the highest flame until it just begins to smoke, then add 1 tablespoon cooking oil.

Stir-fry the green onion for 30 seconds first to build scallion-infused oil. Proceed when the oil turns golden and the onion fragrance rises.

Add the carrot and stir-fry over high heat for about 2 minutes, until it softens slightly and the edges become translucent.

Add the broken-up rice and spread and press with a spatula while stir-frying.

Season with 2 tablespoons soy sauce and 1/4 teaspoon salt, and cook over high heat for 2 minutes until each grain is evenly coated in oil.

Push the rice to the edges to clear the center and pour in the beaten eggs.

Reduce to low heat and stir gently with chopsticks to scramble, then fold the eggs into the rice and stir-fry together for 1 more minute.

Turn off the heat and mix in 1 teaspoon sesame oil.

Black pepper is optional; add up to 1/4 teaspoon to taste, then plate and serve immediately.