Egg fried rice is a magical kind of food.
When you first start cooking it, it seems unremarkable, with very few ingredients. But when made by a skilled and experienced chef, egg fried rice carries an intense fragrance of rice and egg.
The rice, coated in golden liquid egg, tumbled around in the wok, gradually solidifying under the high heat. As Jiang Qiuqiu tossed and shook the wok, the yellow egg and rice flew through the air together. Just a thin layer of oil was enough to make every grain of rice glisten and release an enticing aroma.
Once cooked and ladled into a bowl, the rice grains were still distinct, and the egg was distributed perfectly evenly. It looked incredibly appetizing.
This time, Jiang Qiuqiu did a quick taste test before uploading the dish.
It had been a while since she had made egg fried rice.
