• Cooked rice2 bowls
• Eggs2
• Fillings (your choice)as much as you like
• Green onions (scallions)as much as you like
• ★Mayonnaise1 tbsp
• ★Chinese chicken stock powder (if available; brands like Weipa or Chuang Wei Xiang Tan)1 tsp
• ★Soy sauce1 tsp
• ★Salt and pepperto taste

1. 1

   In a bowl, combine 2 bowls of cooked rice, 2 eggs, and the ★ seasonings. Mix well until each grain of rice is coated.

2. 2

   Spread the coated rice in a skillet without adding oil. Stir-fry over medium heat, making sure to cook it thoroughly so the egg moisture evaporates.

3. 3

   Break up the rice while stirring occasionally. Once the rice becomes fluffy and separated, add your choice of fillings (diced into small pieces) and continue stir-frying.

4. 4

   Add the green onions (as much as you like) and stir-fry everything together. Season to taste with salt and pepper.

5. 5

   Transfer to a bowl and let it steam for about 1 minute, then plate and serve.

The key is "pre-mixing." By mixing the egg and mayonnaise with the rice first to coat each grain, you'll achieve fluffy, separated rice even with typical home cooking heat. Stir-fry slowly over medium heat for best results.

• Calories390 kcal
• Protein11 g
• Fat11 g
• Carbs59 g
• Sodium1.6 g