1 ⅓ cup (300 g) cooked white rice
¼ lb (100 g) Chashu pork, cut into ½” pieces
2 large eggs, beaten
Kosher salt and freshly ground black pepper, to taste
½ scallion, finely chopped
1 teaspoon soy sauce
1 tablespoon vegetable oil
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add eggs and stir constantly until soft-scrambled but runny.
Quickly add the cooked rice into the pan and stir until well mixed. Continue stirring over medium-high heat for about 1 minute to break up the rice. Once moisture from rice is removed, add Chashu pork, salt, and pepper. Stir-fry for another 2 minutes, stirring frequently.
Add scallions and drizzle soy sauce to finish. Turn off the heat, mix well, and serve.
Add rice while the eggs are still slightly runny and stir quickly. Coating each grain of rice with the egg is the key to achieving a fluffy texture.
If the cooked rice is cold, make sure to reheat before adding to the pan.
Overcrowding the pan with too many ingredients may result in undercooked ingredients. If a larger serving is desired, cook in batches to achieve the same fluffy texture.
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