佐料：葱花100克，盐，白胡椒粉，油。
主料：鸡蛋2只，隔夜米饭（一碗）300克。
做法：
- 将鸡蛋黄和鸡蛋清分离。将蛋黄放入米饭中，并将米粒播散开，让米粒均匀裹上蛋黄液。
- 炒锅烧热，调至中火，倒入少许油，立刻放入蛋清液，不断翻炒，将蛋清液炒成絮状，大约10秒左右。
- 倒入米饭翻炒大约4分钟，至米粒粒分明，加入盐，白胡椒粉，翻炒均匀。关掉炉火，放入葱花，翻炒均匀。
INGREDIENTS
- 300g cooked white rice or any long grain rice (day old refrigerated)
- 1 cup spring onion, sliced
- 2 eggs
- ½ tsp White pepper powder
- Salt
- Vegetable oil
COOK’S TIPS
1. Separate egg whites and egg yolks. Mix the egg yolks with rice, well separate each grain and coat egg yolks evenly with each grain of rice.
2. Heat 2 tbsp oil in the wok, pour the egg whites, stir-fry over medium heat for 10 seconds until it turn white.
3. Add rice, stir fry for 4 minutes until each grain is separated and cooked thoroughly. Add salt, white pepper powder, and sliced spring onion into the rice, mix well. Remove from heat and serve immediately.
