He tossed a handful of spring onions into the pan, explaining to the camera as he sautéed: "Spring onions shouldn't be added too early, because we're not adding water or any liquid seasonings like cooking wine or soy sauce to the pan. If added too early, the spring onions can easily become dehydrated during sautéing, losing their fresh taste. Stir-frying them for half a minute should suffice."
As the aroma of the spring onions gradually filled the pan, Huang Jun poured some cooled rice into the pan.
This moment marked the true test.
He held the wok with his left hand, skillfully using a spoon in his right, rapidly stir-frying the rice with small flipping motions.
This technique was firstly to quickly mix the rice with the ingredients, ensuring each grain could evenly absorb the flavors of the side ingredients; secondly, it was to let the moisture in the rice evaporate quickly, making the rice separate into distinct, fragrant, and chewy grains.
