• Egg1
• Cooked rice1 serving
• Vegetable oil1 tbsp
• ★Salt and peppera pinch
• ★Chicken stock powder (chicken bouillon granules)1–2 tsp
• ★Sesame oil1 tsp

1. 1

   Heat 1 tbsp of vegetable oil in a frying pan, then crack in 1 egg.

2. 2

   Before the egg spreads, immediately add 1 serving of cooked rice and stir vigorously with a spatula over medium heat, mixing in large strokes.

3. 3

   Once the egg and rice are well combined and the texture becomes fluffy and separated, add a pinch of salt and pepper and 1–2 tsp of chicken stock powder, then mix everything together well.

4. 4

   Finally, drizzle 1 tsp of sesame oil around the pan, give it a light toss to let the aroma bloom, and it's done!

Adding the rice immediately after cracking the egg — before it spreads — helps keep the egg from breaking apart and creates that light, fluffy texture.

• Calories420 kcal
• Protein9.5 g
• Fat17 g
• Carbs57 g
• Sodium1.8 g