If using day-old rice , transfer to a medium bowl and break the rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
