咖喱炒饭

做法

1. 1鸡丁加1茶匙生抽与1茶匙淀粉抓匀，静置10分钟。

   鸡丁腌渍

   🔍 看状态 小火 10 分钟 · 10 minutes

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

   判断标准：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. 2大火下1汤匙油，鸡丁煎炒2分钟至边缘金黄，盛出。

   爆香鸡丁

   🔍 看状态 大火 2 分钟 · 2 minutes

   状态：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

   判断标准：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. 3转中火，补1汤匙油下洋葱丁，炒2分钟至软甜。

   炒软洋葱

   🔍 看状态 中火 2 分钟 · 2 minutes

   状态：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

   判断标准：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. 4咖喱粉下入油与洋葱中，不停搅炒30–40秒。这是最关键的一步。

   爆香咖喱粉

   🔍 看状态 中火 40 秒 · 40 seconds

   状态：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

   判断标准：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

   咖喱粉绝不能下进有水的锅。在油里爆开是香与沙的分界。

5. 5转大火，下胡萝卜丁与青豆炒60秒，再下米饭压散翻炒2–3分钟。

   炒饭上色

   🔍 看状态 大火 4 分钟 · 4 minutes

   状态：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

   判断标准：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. 6倒回鸡丁，把饭拨到一边，蛋液淋在空处静置15秒，再与生抽、白糖一起翻匀。关火撒葱花。

   蛋液裹饭收尾

   🔍 看状态 大火 2 分钟 · 2 minutes

   状态：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

   判断标准：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