1 large or jumbo egg
1 scant tablespoon chopped green onion
1/4 teaspoon MSG
1/2 teaspoon fine sea salt
1/4 teaspoon dry sherry or Shaoxing rice wine
Brimming 2 cups cooked long grain rice, at room temperature
1 to 1 1/2 tablespoon neutral oil or bacon dripping
In a bowl and with a fork, beat together the egg, green onion, MSG, salt, and sherry. Add the rice and stir vigorously to combine well.
Heat a medium (10-inch) well-seasoned carbon steel or nonstick pan over medium-high heat. Add the oil (or bacon dripping). When shimmering, dump in the rice. Stir and fold constantly for 3 to 4 minutes to cook evenly and separate the grains. The rice will be sticky and clump together at first but eventually separate.
When the grains have separated and pale yellow, you’re done! Serve on a plate to share or in individual bowls.