Curry Fried Rice

Instructions

1. 1Toss the chicken dice with 1 tsp soy sauce and 1 tsp cornstarch. Rest 10 minutes.

   鸡丁腌渍

   🔍 Look for Low heat 10 分钟 · 10 minutes

   Visual: 鸡肉呈哑光微黏，碗底无积液Chicken looks matte and slightly tacky with no liquid pooling

   You know it's right when: 搅动时鸡丁保持形状，腌料挂得住The dice hold their shape when stirred and the marinade clings

2. 2Heat 1 tbsp oil over high. Sear the chicken 2 minutes until golden at the edges, then remove.

   爆香鸡丁

   🔍 Look for High heat 2 分钟 · 2 minutes

   Visual: 鸡丁不透明、棱角焦褐；锅底几乎无汁Chicken dice are opaque with browned corners; the wok is nearly dry

   You know it's right when: 鸡丁在锅里是擦响声而非嘶嘶声，也不渗白色汁水The dice squeak rather than hiss, and no white liquid seeps out

3. 3Lower to medium. Add 1 tbsp oil and the onion, and cook 2 minutes until soft and sweet.

   炒软洋葱

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 洋葱丁变半透明，尖端微金；塌软油亮Onion dice have turned translucent and slightly golden at the tips; they look collapsed and glossy

   You know it's right when: 洋葱生冲味消失，锅里是甜味The sharp raw-onion smell is gone and the pan smells sweet

4. 4Add the curry powder to the oil and onion and stir constantly for 30–40 seconds. This is the most important step.

   爆香咖喱粉

   🔍 Look for Medium heat 40 秒 · 40 seconds

   Visual: 咖喱粉由暗黄转深金，油色变为鲜亮的黄橙；混合物呈松散酱状The powder darkens from dull yellow to deep gold and the oil turns bright yellow-orange; the mix looks like a loose paste

   You know it's right when: 几秒内土腥味转成温润坚果香——一旦出现焦味立刻离火The raw dusty smell turns warm and nutty within seconds — if it smells burnt, pull the pan off the heat immediately

   Never add curry powder to a wet pan. Blooming it in oil is the difference between fragrant and gritty.

5. 5Raise the heat to high, add carrot and peas, stir 60 seconds, then add the rice and press-and-fold 2–3 minutes.

   炒饭上色

   🔍 Look for High heat 4 分钟 · 4 minutes

   Visual: 每粒米都裹上均匀的金黄外衣；胡萝卜与青豆呈橙绿斑点可见Every grain has taken on an even golden-yellow coat; carrot and peas are visible as orange and green specks

   You know it's right when: 米饭推动顺滑并轻微爆响；色泽均匀无白斑Rice moves freely and crackles; the colour is even with no white patches

6. 6Return the chicken, push the rice aside and pour the beaten egg into the open space. Let it set 15 seconds, then fold everything together with soy sauce and sugar. Off the heat, scatter scallion.

   蛋液裹饭收尾

   🔍 Look for High heat 2 分钟 · 2 minutes

   Visual: 金黄米粒间有鸡丁、浅色蛋丝与翠绿葱花；锅底不粘Golden grains with chicken pieces, shreds of pale egg and bright green scallion; nothing sticks to the wok

   You know it's right when: 蛋液被炒成细丝裹住米粒，而不是结成湿块The egg has dried into thin strands coating the rice instead of forming wet clumps