the art of golden fried rice 黄金蛋炒饭～ 吃出颗颗米粒

ingredients 

cooked rice, chilled overnight
egg yolk
pepper and salt to taste
chinese sausage, finely diced
turkey ham, finely diced
spring onion, chopped

 食材

煮熟米饭，隔夜冷藏
蛋黄
盐、胡椒粉 适量
腊肠，切小丁儿
火腿午餐肉，切小丁儿
青葱 切颗粒

Directions/做法

 remove rice from fridge
米饭从冷藏库取出

 add in egg yolk
倒入蛋黄

 stir to mix gently with a pair of chopsticks
please do not attempt to break up the clumpy rice by “chopping” it with the chopsticks
运用筷子轻轻将蛋黄拌入
千万不要用筷子试着将米粒“剁”开

 blend well till all grains are well coated with egg yolk. rice should no longer be clumpy
拌至所有米粒都过上蛋浆
这样拌出的米饭不会再结块儿

 in heated pan, pour in oil
swirl pan to coat it well
热锅内涮上油

 add in chinese sausage and rice
fry till well mixed
加入米饭和腊肠
炒至拌匀

 add in pepper (white preferably – i ran out, so used black)
加入胡椒粉（最好是白胡椒粉～我家没了，所以用了黑胡椒粉）

 stir fry well
拌匀

 fry well and add in turkey ham and spring onion
炒匀后加入火鸡午餐肉和青葱

 add in salt to taste
fry briefly then dish and serve
适量加入盐
略炒匀后即可上锅

Personal notes/温馨小贴士:

 – i cooked 1.5 cups of rice (not 1.5 cups of cooked rice) and used 4.5 egg yolk
我煮了 1.5量杯米饭（不是 1.5量杯煮熟的米饭）并用了 4.5克蛋黄

– for people who cannot eat egg, you can still create this “grainy” fried rice. rinse chilled rice with cold water and separate rice between fingers. drain rice before frying
不可食用鸡蛋的读者也可随时吃出颗粒炒饭哦。隔夜米饭用冷水冲洗。用手指轻轻将米饭捏开。米饭沥干后即可下锅炒哈

– feel free to use other ingredients for the fried rice. i used chinese sausage and turkey ham to clear out the fridge. feel free to add more or less according to personal preference. for more flavourful fried rice, add chicken bouillon powder when adding in salt
配料可随意搭配。我选用了腊肠和午餐肉主原因是清柜。配料可随意增加或减量。如想吃更重口味儿的炒饭可在加入盐时，顺手加入鸡粉

– you have more leftover rice? why not try the homemade mOs burger?
还有多余的米饭，要不，试试自家摩斯汉堡？