| Loosen the rice grains as much as possible.
Heat a wok over high heat until smoke rise.
Add the oil and swirl it around. Add the white
scallions, stir a few times, then pour in
the egg. Let stand for 5 to 10 seconds, so
that the egg sets at the bottom but remains
runny on the surface.
Add the rice. Sliding the wok scoop or metal
spatula to the bottom of the wok, turn and
toss continuously for 3 or 4 minutes or until
thoroughly hot. Season with the salt and soy
sauce. If the rice is very hard, add the stock
and stir for a few more seconds. Add the green
scallions. Put in a warm serving bowl and
serve immediately.
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