Olive Vegetable Fried Rice

Instructions

1. 1Heat 1 tbsp oil over high. Add the pork mince and break it up with the spatula, cooking 2 minutes until the fat renders and the meat browns at the edges.

   煸香肉末

   🔍 Look for High heat 2 分钟 · 2 minutes

   Visual: 肉末散成小粒、尖端焦黄，逼出的油脂清亮不浑浊Mince has separated into small crumbs with browned tips and the rendered fat is clear, not cloudy

   You know it's right when: 滋滋声转为平缓的煎声——说明水汽已干，开始上色The hissing turns to a gentle fry — that means the water has gone and browning has begun

2. 2Add the garlic and the olive vegetable. Stir-fry 60 seconds over medium heat until everything is dark and glossy.

   爆香橄榄菜

   🔍 Look for Medium heat 60 秒 · 60 seconds

   Visual: 肉末被裹成近黑发亮；蒜末已融进其中The mince is now coated near-black and shiny; the garlic has disappeared into the mix

   You know it's right when: 冲起一股明显比生抽更醇厚的咸鲜香A deep savoury-salty aroma comes up that is clearly stronger than plain soy sauce

   Fry the olive vegetable in oil briefly. Straight from the jar into rice it stays clumpy and tastes flat.

3. 3Push the mixture to one side, pour in the beaten egg and let it set 15 seconds, then fold through.

   炒蛋拌匀

   🔍 Look for High heat 45 秒 · 45 seconds

   Visual: 蛋液凝成带深色斑点的小块，与发黑的肉末混在一起Egg has set into dark-flecked pale curds mixed with the blackened mince

   You know it's right when: 没有湿蛋液，锅面干爽No wet egg remains and the pan looks dry

4. 4Add carrot and corn and stir-fry 90 seconds over high heat.

   炒蔬菜丁

   🔍 Look for High heat 90 秒 · 90 seconds

   Visual: 胡萝卜油亮橙红，玉米粒饱满鲜亮Carrot is glossy orange and the corn has plumped and brightened

   You know it's right when: 生胡萝卜味消失，玉米粒在锅里擦出响声The raw carrot smell is gone and the kernels squeak against the wok

5. 5Add the cold rice and press-and-fold 2–3 minutes until the grains are separate and evenly speckled dark.

   炒饭上色

   🔍 Look for High heat 3 分钟 · 3 minutes

   Visual: 米粒干爽分明，每粒都带着细小深色斑点；整体呈斑驳的浅褐与近黑Grains are dry and separate, each carrying small dark specks; the overall colour is a mottled tan and near-black

   You know it's right when: 米饭在锅边爆响，锅底不粘Rice crackles at the wok edge and nothing sticks to the bottom

6. 6Taste before seasoning, add soy sauce only if needed, and toss 30 seconds. Off the heat, fold in the scallion.

   尝味收尾

   🔍 Look for Low heat 1 分钟 · 1 minute

   Visual: 带深色斑点的米饭上覆翠绿葱花；盘底几乎没有浮油Dark-flecked rice with green scallion on top; the plate has almost no free oil

   You know it's right when: 味道咸鲜并带淡淡苦韵——这点苦是对的，不是问题The flavour is salty-savoury with a faint bitter finish — that bitterness is correct, not a fault