Soy sauce

1

Prepare the food

2

In the pot is a proper amount of oil and heat

3

Throw the whole egg into the pan and slip the eggs with chopsticks

4

Add the rice left, turn the fire, and cut it with shovels

5

When the eggs are broken and the rice is even

6

Add an old spoon to it, and keep working on it, so that rice is fully even with old ones

7

The moisture of the rice is smaller, and the particles are clear

When stir-frying rice, use low heat. Use a spatula to chop, mix, and flip while stir-frying, slowly drying out the moisture until the rice grains become separate and distinct. If the heat is too high, the bottom of the pot will stick while the rice remains damp. The amount of cooking oil needed for fried rice should be neither too much nor too little. If there is too much oil, the rice grains will struggle to absorb it, making the finished rice greasy; if there is too little oil, the eggs will be too dry when scrambling. For this recipe, just pour enough oil to cover the bottom of the pot without filling it completely. Crack the whole eggs into the pot and quickly scramble them with chopsticks. Do not let them set into large chunks, otherwise the yolks and whites will separate and set. After adding the rice, continue chopping, mixing, and stir-frying so the scrambled eggs blend perfectly with the rice. No salt is needed; the rice stir-fried entirely with dark soy sauce is perfectly seasoned, neither too salty nor too bland.