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1
Point 1) Add salt and pepper or your choice of seasoning/flavor to the egg beforehand, and then beat well.
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2
Let it sit at room temperature.
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3
(The photo shows the egg mixed with doubanjiang, since I will be making Sichuan fried rice.)
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4
Point 2) Microwave the rice to evaporate the moisture and then spread it out in a bowl.
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5
Heat 1 tablespoon of vegetable oil in a frying pan.
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6
Use high heat!
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7
Don't mix the egg and rice.
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8
Point 3) Once the frying pan has completely warmed up, add the egg to the rice and mix it together with a whisk very quickly.
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9
This should only take up to 5 seconds!
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10
Leaving the frying pan on high heat, add the rice and cook while breaking apart the clumps.
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11
After about 1 minute and after the rice clumps have been broken up, add the leek and char siu or other filling ingredients.
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12
Point 4) The cooking time should be within 2 minutes.
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13
If you cook it for too long it will become dried out.
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14
That's why you need to use high heat!
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15
Open up a whole in the center of the frying pan and pour in the soy sauce directly onto the pan to create a scorched aroma.
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16
Taste and adjust the flavor with salt and pepper.
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17
Add some green onion and give it a quick stir, then it's done.
