Point 1) Add salt and pepper or your choice of seasoning/flavor to the egg beforehand, and then beat well. Let it sit at room temperature. (The photo shows the egg mixed with doubanjiang, since I will be making Sichuan fried rice.)
Microwave the rice to evaporate the moisture and then spread it out in a bowl.
Heat 1 tablespoon of vegetable oil in a frying pan. Use high heat! Don't mix the egg and rice.
Once the frying pan has completely warmed up, add the egg to the rice and mix it together with a whisk very quickly. This should only take up to 5 seconds!
Leaving the frying pan on high heat, add the rice and cook while breaking apart the clumps. After about 1 minute and after the rice clumps have been broken up, add the leek and char siu or other filling ingredients.
The cooking time should be within 2 minutes. If you cook it for too long it will become dried out. That's why you need to use high heat!
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. Taste and adjust the flavor with salt and pepper. Add some green onion and give it a quick stir, then it's done.
Story Behind this Recipe
I was aiming for a fried rice that was both moist and crumbly!
(The first half of the video shows the authentic way to make fried rice, while the second half is the way that this recipe shows.)
1) Seasoning the egg with salt and pepper and then letting it sit allows the flavor to blend in evenly. 2) Even if you're using rice that is retaining heat in the rice cooker, heat it up in the microwave anyway to evaporate the moisture. 3) The rice will absorb the egg and become dried out, so make sure the frying pan is warmed up before you combine the two. 4) Don't take more than 2 minutes to cook the fried rice!