Steps

1. Spread 250g of cooked rice on a plate lined with plastic wrap and let it cool to room temperature. This is the key step! Cooling the rice removes stickiness and prepares it perfectly for fried rice.
   🕒 00:30
2. Crack 1 egg into a bowl and beat well.
   🕒 01:03
3. Drizzle sesame oil into a frying pan.
   🕒 01:45
4. Once the oil is hot and sizzling, add the beaten egg and stir-fry until it's half-cooked.
   🕒 02:10
5. Add the cooked rice to the half-cooked egg and mix well over medium heat with a spatula.
   🕒 02:32
6. Gently press the rice with the back of a ladle while continuously mixing and spreading to combine the rice and egg. This is the key! Be gentle to avoid breaking or mashing the rice. Stir-fry without flipping the pan.
   🕒 02:53
7. Once the rice and egg are combined, add a pinch of salt, a pinch of pepper, and a pinch of chicken stock granules (if using).
   🕒 03:44
8. Add 20g of chashu pork, 10g of crab meat, and 10g of ham, and mix everything together.
   🕒 04:03
9. Increase the heat and stir-fry until the ingredients are fragrant and steam rises.
   🕒 04:15
10. When steam rises and the aroma intensifies, add 5g of chopped scallions.
    🕒 04:36
11. Create a small well in the center of the pan and pour a splash of soy sauce around the edges, letting it sizzle to release its aroma.
    🕒 04:50
12. Mix everything together until well combined. It's ready!
    🕒 05:03