Egg Fried Rice.

In a medium stainless steel skillet over medium-high heat, add the vegetable oil. Season the chicken skin with salt, then add the chicken skin side down to the skillet once the oil is shimmering.

Cook for about five minutes or until the chicken skin is golden brown and crisp. Remove the skillet from the heat and set aside.

Add the rice to a medium sauce pot and rinse several times, or until the water runs mostly clear.

Add enough water to cover the rice, and soak the rice for 15 minutes.

Drain the water from the rice and add the chicken stock, then top with the chicken thighs, ginger, and scallions. Cover and bring to a boil, then reduce to a bare simmer and cook for ten minutes, or until the stock has evaporated and the rice is tender.

Remove the pot from the heat and let it rest, covered, for ten minutes.

Remove the chicken thigh, ginger, and scallions. Reserve the chicken for another use and discard the ginger and scallions.

Transfer the rice to a sheet tray and spread it into an even layer. Refrigerate, uncovered, overnight, or for at least eight hours.

Place a carbon wok on the highest heat possible. Add the vegetable oil, and swirl it around to coat the wok in oil. Once the oil reaches the smoking point, dump it out into a heat proof container.

Add the schmaltz, pork fat, or alternative oil to the wok. Once it is shimmering, add the garlic and shallot. Stir the aromatics constantly with a wok ladle, cooking them for one to two minutes, or until very fragrant and lightly softened.

Stream in the beaten egg, stirring continuously, and cook until the egg is fluffy and slightly brown, about one minute.

Add the rice and stir again, allowing the grains of rice to separate and crisp up. Then, add the MSG, sugar, and white pepper. Stir again to coat the rice.

Tilt the pan to the side and pour the soy sauce on the hottest side of the wok. Toss to combine. Then drizzle the sesame oil over top and toss again to combine.

Finally, add the green onion and optional chili and stir and toss the mixture again to combine. Seaason with salt to taste.

Remove the wok from the heat and set aside.

In a small nonstick skillet over medium-high heat, add the butter. Once melted, crack the egg into the skillet. Cook the egg for three to four minutes, or until the edges are slightly lacy and crispy, the whites are fully cooked, and the yolk is still runny. Remove the pan from the heat and set aside.

Scoop the rice into the wok ladle, tightly packing it against the side of the wok.

Transfer to a bowl and top with the fried egg.

Serve immediately.