Steps

1. Separate the **egg** into yolk and white. Lightly beat the egg white.
   🕒 00:45
2. In a bowl, combine the slightly cooled **cooked rice (250g)** with the egg yolk. Use four chopsticks to mix thoroughly until the rice grains are separated and fluffy. **(Key Tip!)** Using four chopsticks helps to evenly distribute the yolk throughout the rice.
   🕒 01:02
3. Heat **1 tbsp of Taibaku Sesame Oil** in a frying pan over medium heat. Once hot, add the rice mixed with egg yolk. Break up the rice with a ladle and stir-fry until it becomes fluffy.
   🕒 03:01
4. Add **a pinch of salt** and **a pinch of pepper** and continue to stir-fry. Create a space at the side of the pan, add **1 tsp of soy sauce** to release its aroma, then mix it into the rice.
   🕒 03:58
5. Transfer the stir-fried rice to a serving dish and cover with a bowl to keep it warm.
   🕒 04:20
6. In the same frying pan, add **2-3 tbsp of Salmon and Mushroom XO Sauce** and stir-fry over medium heat until fragrant.
   🕒 04:56
7. Add **1 tbsp of Cooking Sake (Rice Wine)** and **50-60ml of soup**, bring to a boil. Season with **a pinch of salt** and **a pinch of pepper** to taste, making it slightly stronger than clear soup.
   🕒 05:06
8. Gradually add **1 tbsp of Potato Starch slurry** while stirring to thicken the sauce.
   🕒 05:35
9. Add the beaten egg white and gently mix until just combined.
   🕒 05:50
10. Turn off the heat and add **1 tsp of sesame oil** for flavor.
    🕒 06:10
11. Generously pour the hot sauce over the fried rice in the serving dish.
    🕒 06:16