Korean Egg Fried Rice (Quick Wok-Tossed Grain Bowl)

Loosen 1 cup of cooked rice before cooking, breaking up large clumps with your fingers or a spoon.

If the rice is hot, spread it wide and let it cool for about 3 minutes, then beat 2 eggs with 0.5 teaspoon salt.

Slice 15 g green onion thinly and keep it separate for finishing.

Place the beaten eggs, loosened rice, and sesame oil near the stove, because the cooking moves quickly once the eggs hit the hot pan.

Add 1.5 tablespoons cooking oil to a pan and heat it over high heat for about 40 seconds.

When the oil thins out, spreads easily, and looks lightly glossy, the pan is hot enough for the eggs.

Pour in the beaten eggs and stir in broad strokes within about 10 seconds, as soon as the edges begin to set.

Add the rice while the eggs are still moist and half-set so they can coat the grains instead of forming dry chunks.

After adding the rice, do not mash it down with the spatula.

Toss and cut through the clumps for about 2 minutes, until white lumps disappear and the grains look lightly yellow from the egg coating.

Just before turning off the heat, add the green onion and stir-fry for only about 20 seconds.

Turn off the heat, drizzle in 1 teaspoon sesame oil, mix well, and serve when the rice is fluffy with no heavy clumps.