Steps

1. Wash 1 go (approx. 150g or 1 cup) of white rice and place it in the rice cooker. Add water up to the 1-cup line.
   🕒 01:43
2. Remove about 1 tbsp of water from the rice cooker. This is the key! Cooking the rice slightly firmer will result in fluffy fried rice that isn't mushy when stir-fried.
   🕒 02:11
3. Cook the rice as usual.
   🕒 02:17
4. Spread the cooked rice onto a tray and let it cool to room temperature. Let it sit for about 10 minutes. This is the key! Using rice that has cooled down after cooking makes it easier to break apart and leads to fluffier results. It's easier to mix than cold rice and prevents overcooking.
   🕒 02:31
5. Finely chop 20cm of Green Onion.
   🕒 03:26
6. Peel 3g of Ginger and finely mince it.
   🕒 04:14
7. Cut off the roots of 1 Scallion and slice it into small pieces.
   🕒 04:33
8. Cut 70g of Char Siu into 1cm cubes and break them apart.
   🕒 04:46
9. Crack 2 eggs into a bowl and whisk them well.
   🕒 05:11
10. Heat 1.5 tbsp of Vegetable Oil in a frying pan over medium heat for 20-30 seconds.
    🕒 05:33
11. Pour the whisked eggs into the heated pan all at once. Increase the heat to high, stir vigorously, and cook until half-cooked. Then, remove the eggs to a plate. This is the key! Removing the eggs when they are half-cooked preserves their fluffy texture.
    🕒 05:52
12. In the same frying pan with the remaining oil, sauté the minced Ginger over medium heat until fragrant. Be careful not to burn it.
    🕒 06:17
13. Once fragrant, add the minced Green Onion, sprinkle with a little Salt and Pepper, and stir-fry for about 30 seconds.
    🕒 06:34
14. When the Green Onion has softened, add the broken-apart Char Siu and stir-fry for about 30 seconds.
    🕒 06:49
15. Add the cooled rice and stir-fry over medium heat for 1 to 1.5 minutes, breaking it apart as you stir, until it becomes fluffy. This is the key! If the rice doesn't become fluffy, increase the heat.
    🕒 07:00
16. Once the rice is fluffy, return the half-cooked eggs to the pan. Break up the eggs and mix them with the rice.
    🕒 07:32
17. Once everything is well combined, add 1/4 tsp of Sugar, 1 tsp of Chicken Bouillon Powder, 1 tsp of Soy Sauce, and 1 tsp of Oyster Sauce, and stir-fry.
    🕒 07:49
18. Increase the heat to medium-high and stir-fry, allowing the moisture to evaporate. This is the key! After adding the seasonings, stir-fry over medium-high heat to evaporate moisture, which will make it fluffy. Be careful not to overcook, as it will become mushy.
    🕒 08:00
19. Taste and adjust seasoning with Salt and Pepper if necessary. Turn off the heat.
    🕒 08:07
20. Plate the fried rice and garnish with Scallions to finish. Enjoy!
    🕒 08:17