Use 3 cups of cooked long-grain white rice that has been fully cooled and ideally refrigerated for several hours or overnight. Break up any large clumps with your hands or a fork so the grains are loose and separated.

Preheat pan

Heat a large heavy skillet or wok over medium-high heat until very hot (about 2 minutes). Add 1 tablespoon neutral oil and 1 tablespoon butter and swirl to coat. The fat should shimmer but not smoke.

Cook egg

Crack the egg into the hot pan and scramble quickly, pushing it into small curds until just set (about 20–30 seconds). Remove the cooked egg to a bowl and set aside.

Sauté aromatics

Add the remaining 1 tablespoon neutral oil to the pan. Add the diced onion and cook, stirring constantly, until softened and translucent, about 1–2 minutes. Add the minced garlic and cook for 15–30 seconds until fragrant, taking care not to burn it.

Fry rice

Increase heat to high. Add the chilled loose rice to the pan in an even layer. Let it sit undisturbed for 20–30 seconds to allow some grains to toast, then stir or toss to combine with the aromatics. Continue stirring/tossing for 2–3 minutes so the rice heats through and develops slight color.

Recombine egg and scallions

Return the scrambled egg to the pan and add the sliced scallions. Toss everything together until evenly distributed and heated through, about 30–60 seconds.

Seasoning and finish

Season

Push the rice to one side of the pan. Pour 1 1/2 tablespoons light soy sauce and 1/2 teaspoon dark soy sauce into the empty side, allow to sizzle for 5–10 seconds, then mix into the rice so the soy coats the grains. Add 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper, and 1/4 teaspoon fine salt. Toss well and taste; adjust salt or soy by small increments if needed.

Finish and serve

Inspired by LA Hot Pot & BBQ

Chicken Lo Mein