Steps

1. In a bowl, combine 1 tsp Chicken Stock Powder, 1 tsp Cooking Sake (Rice Wine), 3 pinches Salt, and a pinch of MSG (Umami Seasoning). Mix thoroughly until the chicken stock powder is dissolved. [Key Tip!] If the chicken stock powder isn't fully dissolved, the seasoning won't mix evenly.
   🕒 00:18
2. Crack 3 eggs into a separate bowl. To maintain some texture from the egg whites, lightly beat them, just enough to break the yolks. [Key Tip!] Half the success of fried rice is in the preparation. Don't overmix the eggs to keep the fluffy texture of the whites.
   🕒 00:52
3. Wash 4 large lettuce leaves under running water and carefully pat them dry with paper towels. [Key Tip!] If the lettuce isn't thoroughly dried, it will steam rather than stir-fry, losing its crispiness.
   🕒 01:28
4. Lightly scrunch the dried lettuce leaves, then cut them into thirds lengthwise, and finally chop them into bite-sized pieces.
   🕒 01:52
5. Cut the 50g bacon into bite-sized pieces, roughly the size that fits on a spoon with the rice.
   🕒 02:28
6. Prepare 400g warm cooked rice. [Key Tip!] Cold rice is difficult to break apart and can result in sticky fried rice. Always use warm rice or reheat it in the microwave.
   🕒 02:43
7. Place the cut bacon in a cold frying pan, add a little oil, and cook over low heat. [Key Tip!] Adding oil helps distribute heat evenly and enhances the bacon's flavor.
   🕒 03:01
8. Once the bacon's flavor is released, add the chopped lettuce and stir-fry briefly until it turns a vibrant green. [Key Tip!] Don't overcook the lettuce, as it will lose its crispness. Stir-fry quickly, considering residual heat, and set aside.
   🕒 03:27
9. Heat the same frying pan over low heat. Add about 1 tbsp of oil (sesame oil is also an option) and wait until the oil is well heated. [Key Tip!] If the oil isn't hot enough, the eggs are more likely to stick to the pan.
   🕒 03:49
10. Pour the beaten eggs into the hot oil, then immediately add the prepared warm cooked rice.
    🕒 04:01
11. Once the egg touching the pan starts to set, coat the uncooked egg with the rice. Use the edge of your spatula to break up the rice and stir-fry for about 4 minutes, allowing the moisture to evaporate. [Key Tip!] Breaking up the rice as you stir ensures it separates evenly, coats uniformly with egg and oil, and results in fluffy fried rice. Cooking over low heat for an extended period is key to achieving a fluffy texture.
    🕒 04:18
12. Once the rice is fluffy, add the prepared seasoning mixture and mix well.
    🕒 05:01
13. After the seasonings are evenly distributed, add the stir-fried lettuce and bacon, and mix everything together.
    🕒 05:15
14. Once combined, push the rice to one side of the pan. Pour 1 tsp of soy sauce along the edge of the pan. Once fragrant, mix everything together quickly. [Key Tip!] Adding soy sauce to the hot pan creates a wonderfully savory aroma that stimulates the appetite.
    🕒 05:30
15. Plate and serve. Enjoy!
    🕒 05:54