Egg Fried Rice (蛋炒饭)

Instructions

1. 1Break up the cold rice with your hands so there are no clumps. This is the single most important step.

   把冷饭搓散

   🔍 Look for 1 分钟 · 1 minute

   Visual: 米粒颗颗分明，没有大块结团Every grain is separate; no big lumps

   You know it's right when: 米饭手感干爽松散Rice feels dry and loose

2. 2Beat the eggs with the salt. Heat 1 tbsp oil in a wok over medium-high. Add eggs and scramble until just set, then push to one side.

   滑炒鸡蛋

   🔍 Look for Medium-high 40-60 秒 · 40-60 seconds

   Visual: 鸡蛋刚刚凝固，依然有光泽Eggs softly set, still glossy

   You know it's right when: 没有生蛋液；蛋块依然湿润No raw liquid; curds still moist

3. 3Add the white scallion parts and any optional add-ins (ham, peas). Stir-fry 30 seconds.

   下配料爆香

   🔍 Look for Medium-high 30 秒 · 30 seconds

   Visual: 葱白变软并释放香气Scallion whites soften and release aroma

   You know it's right when: 香气四溢，边缘微微上色Fragrant, edges barely browning

4. 4Add the rice and the remaining 1 tbsp oil. Toss and press gently with the spatula to coat every grain — don't mash.

   下米饭翻炒

   🔍 Look for High heat 2-3 分钟 · 2-3 minutes

   Visual: 米饭从白色变得油亮，裹油均匀Rice turns from white to glossy and evenly oiled

   You know it's right when: 米粒开始“跳舞”，在锅里微微跳动Grains start to 'dance' and jump slightly in the pan

5. 5Push rice to one side, pour soy sauce into the empty side, let it sizzle 5 seconds, then fold through. (This 'wok-ting' the soy removes raw sauce taste.)

   沿锅边烹酱油

   🔍 Look for High heat 5-10 秒 · 5-10 seconds

   Visual: 酱油立刻滋啦作响，散发焦香Soy sizzles immediately and smells toasty

   You know it's right when: 蒸汽闻起来是焦香，而不是生酱油味Steam smells roasted, not raw-soy

6. 6Fold in the green scallions. Serve immediately.

   撒葱花出锅

   🔍 Look for

   Visual: 米饭热透油亮，粒粒分明Rice is hot, glossy, and every grain separate

   You know it's right when: 米粒颗颗分离，热气升腾Each grain separate, steam rising