Three rules for fried rice: (1) the rice must be cold and ideally day-old, (2) the wok must be ripping hot, (3) don't crowd the pan. Get those right and you've got wok hei — that smoky breath of fire that makes Cantonese fried rice the best fried rice. Seared beef cubes bring the chew, and WAH goes in last so the chilli oil keeps its texture.
Method
- 1
Season the beef cubes lightly with salt. Heat the wok until it just starts to smoke. Add 1 tbsp oil and swirl. Sear the beef in one layer for 60–90 seconds until deeply browned on the outside but still pink inside, then scoop out.
- 2
Add the remaining oil. Pour in the eggs, let them puff for 5 seconds, then scramble loosely. Push to one side.
- 3
Tip in the cold rice. Press it against the wok with the back of your spatula to break it up, then toss for 2 minutes until every grain is loose and lightly toasted.
- 4
Add soy sauce, sugar, white pepper, and scallion whites. Toss for another 30 seconds.
- 5
Return the beef and any resting juices. Kill the heat. NOW stir in the WAH Original and scallion greens. Two big tosses, scatter fresh red chilli over the top — done.
WAH tip
Don't overcook the beef in step 1 — it finishes cooking when you toss it back through the hot rice. Pull it early and pink.
