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 minute

   Visual: Every grain is separate; no big lumps

   You know it's right when: 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 seconds

   Visual: Eggs softly set, still glossy

   You know it's right when: 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 seconds

   Visual: Scallion whites soften and release aroma

   You know it's right when: 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 minutes

   Visual: Rice turns from white to glossy and evenly oiled

   You know it's right when: 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 seconds

   Visual: Soy sizzles immediately and smells toasty

   You know it's right when: Steam smells roasted, not raw-soy

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

   撒葱花出锅

   Look for

   Visual: Rice is hot, glossy, and every grain separate

   You know it's right when: Each grain separate, steam rising