橄榄菜炒饭

做法

1. 1大火下1汤匙油，猪肉末下锅用锅铲压散，炒2分钟至出油、边缘焦黄。

   煸香肉末

   🔍 看状态 大火 2 分钟 · 2 minutes

   状态：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

   判断标准：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. 2下蒜末与橄榄菜，中火炒60秒至全部变深色油亮。

   爆香橄榄菜

   🔍 看状态 中火 60 秒 · 60 seconds

   状态：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

   判断标准：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

   橄榄菜要在油里炒一下。从罐里直接拌饭会结块，味道也不开。

3. 3把料拨到一边，淋入蛋液静置15秒后翻匀。

   炒蛋拌匀

   🔍 看状态 大火 45 秒 · 45 seconds

   状态：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

   判断标准：没有湿蛋液，锅面干爽No wet egg remains and the pan looks dry

4. 4下胡萝卜丁与玉米粒，大火炒90秒。

   炒蔬菜丁

   🔍 看状态 大火 90 秒 · 90 seconds

   状态：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

   判断标准：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. 5下冷饭压散翻炒2–3分钟，至米粒散开并均匀沾上深色斑点。

   炒饭上色

   🔍 看状态 大火 3 分钟 · 3 minutes

   状态：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

   判断标准：米饭在锅边爆响，锅底不粘Rice crackles at the wok edge and nothing sticks to the bottom

6. 6先尝味再决定，需要才加生抽，翻炒30秒。关火拌入葱花。

   尝味收尾

   🔍 看状态 小火 1 分钟 · 1 minute

   状态：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

   判断标准：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