Fried Rice - Adding Oil to the Egg and Making Scrambled Eggs Separately Prevents the Rice from Clumping

Steps

1. 1

   Microwave the instant rice according to package directions, then spread it onto a plate and allow it to cool.

2. 2

   Beat 2 eggs with 1 pinch of seasoned salt and 2T cooking oil.

3. 3

   Slice the white part of a green onion, 1 garlic clove, 1/2 onion, and 1/5 carrot. Tear the crab stick into long strips.

4. 4

   Heat 3T olive oil in a pan, add the green onion and garlic to infuse the oil with flavor, then add the onion and carrot and stir-fry until the carrot softens.

5. 5

   Push the vegetables to one side of the pan and add 1T dark soy sauce, 1T oyster sauce, and 1/2T corn syrup. Let it sizzle briefly, then mix with the vegetables.

6. 6

   Add the cooled rice and stir-fry lightly. Move it to one side and pour the egg mixture into the empty space, stirring with chopsticks to form soft scrambled eggs.

7. 7

   Turn off the heat, add the crab stick, and toss gently to combine.