Part 5/7:
Returning to the wok, turn the heat to medium-low, and add chicken fat obtained from the previous step. Follow up swiftly with shallots and garlic, mixing them vigorously for about 30 to 45 seconds. Once fragrant, shift them to the side and introduce the eggs, allowing them to fluff for another 30 to 45 seconds.
Now, it’s time for the star of the show: the rice. Pour it in and ensure every grain gets a chance to hit the pan. This process of constant movement keeps the rice from clumping, achieving that perfect fried rice texture.
As you stir, tilt your wok and splash in some soy sauce, watching it bubble before mixing it through the rice. A drizzle of sesame oil elevates the flavor further. At the very end, add the previously sliced green onions and, if desired, a green chili.