Wok-Fried Rice with Garlic and Soy

1. Make sure your rice is cold and dry — day-old refrigerated rice works best as it fries rather than steams. If using freshly cooked rice, spread it on a tray and refrigerate for at least 30 minutes.

2. Heat your wok over the highest heat you have until it just begins to smoke. Add the vegetable oil and swirl to coat.

3. Add the diced onion and stir-fry for 2 minutes until softened and beginning to catch at the edges. Add the garlic and cook for another 30 seconds, stirring constantly so it doesn't burn.

4. Push everything to one side of the wok. Crack in the eggs and scramble them quickly in the empty space — cook until just set, then break them up and toss through with the onion and garlic.

5. Add the cold rice to the wok. Press it down with your spatula and let it sit untouched for 30–40 seconds so the bottom catches slightly — this builds that smoky wok flavour. Then toss everything together vigorously.

6. Drizzle over the soy sauce and smoked paprika. Toss again over high heat for another 1–2 minutes until every grain is coated and the rice looks glossy and slightly golden.

7. Taste and adjust seasoning with salt, pepper, and hot sauce if using. Serve immediately straight from the wok.