蛋炒饭，是中式快餐的灵魂。米饭粒粒分明，鸡蛋金黄香嫩。加上一点蒜末爆香，配上葱花和简单的调味，一口下去超级满足。掌握几个小技巧，你也能做出饭店级别的蛋炒饭。
Egg Fried Rice is the soul of Chinese fast food. The rice is loose and fluffy, the eggs are golden and savory. With a touch of garlic and scallions, it’s incredibly satisfying. With a few key tips, you can make restaurant-quality fried rice at home.
🌴食材 | Ingredients：
隔夜米饭，2碗（粒粒分明）。/ Day-old cooked rice, 2 bowls (loose and fluffy).
鸡蛋，2个（打散）。/ Eggs, 2 (beaten).
大蒜，2瓣（切碎，提香灵魂）。/ Garlic, 2 cloves (minced, the aromatic soul).
葱花，2根（切碎）。/ Scallions, 2 (chopped).
胡萝卜丁，少许（可选）。/ Diced carrot, a little (optional).
青豆，少许（可选）。/ Green peas, a little (optional).
🌴调味 | Seasonings：
生抽，1勺（约10ml）。/ Light soy sauce, 1 tbsp (about 10ml).
盐，适量。/ Salt, to taste.
白胡椒粉，少许。/ A pinch of white pepper powder.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，准备米饭
用隔夜米饭，提前用手把米饭抓散，确保没有结块。⚠️ 用新煮的米饭水分太大，炒出来会黏糊糊的。我试过用刚煮好的饭，结果炒成了一锅粥。
Use day-old rice and break up any clumps with your hands. ⚠️ Freshly cooked rice has too much moisture and will make the fried rice mushy. I’ve tried it, and it turned into a sticky mess.
2，炒鸡蛋
鸡蛋打散，加少许盐。锅里倒油，油热后倒入蛋液，炒到凝固后盛出备用。⚠️ 鸡蛋炒得嫩一点，等下回锅才不会老。
Beat the eggs with a pinch of salt. Heat oil in a pan, scramble the eggs until set, and set aside. ⚠️ Keep the eggs soft; they will cook again later.
3，爆香大蒜
锅里再倒一点油，放入蒜末，小火炒出浓郁的蒜香味。⚠️ 蒜末千万别炒糊了，糊了会发苦。我试过火太大，蒜末几秒钟就黑了，整锅饭都毁了。
Add a little more oil to the pan, add the minced garlic, and stir-fry over low heat until fragrant. ⚠️ Don’t burn the garlic, or it will turn bitter. I’ve tried high heat before, and the garlic burned in seconds, ruining the whole dish.
4，炒饭
放入米饭，中大火翻炒，用锅铲把米饭压散，炒到米饭粒粒分明、微微发干。⚠️ 炒饭要有耐心，把水分炒干才香。我试过火太小，结果米饭越炒越湿。
Add the rice and stir-fry over medium-high heat. Press and break up the rice until it’s loose and slightly dry. ⚠️ Be patient and dry out the moisture for the best texture. I’ve tried low heat, and the rice just got wetter.
5，合炒
倒入炒好的鸡蛋，加入胡萝卜丁和青豆（如果用的话），加1勺生抽、少许盐和白胡椒粉，快速翻炒均匀。⚠️ 生抽从锅边淋入，遇热更能激发出酱香味。我试过直接倒在米饭上，结果颜色不均匀，还有的地方太咸。
Add the scrambled eggs, carrots, and peas (if using). Add soy sauce, salt, and white pepper. Stir-fry quickly to combine. ⚠️ Pour the soy sauce around the edge of the pan to release its aroma. I’ve tried pouring it directly on the rice, and it made the color uneven and some parts too salty.
6，出锅
撒上葱花，翻炒几下，出锅。趁热吃，米饭粒粒分明，鸡蛋金黄香嫩。⚠️ 葱花最后放，保持翠绿和香气。我试过早放葱花，结果炒黄了，香味也没了。
Sprinkle with scallions, stir a few times, and serve. ⚠️ Add the scallions at the very end to keep them green and fragrant. I’ve tried adding them early, and they turned yellow and lost their aroma.
宝宝们蛋炒饭一定要用隔夜米饭，水分少才炒得散。大蒜和葱花是提香的灵魂。先炒鸡蛋盛出，再炒米饭。米饭要炒到粒粒分明、微微发干。生抽从锅边淋入，酱香更浓。葱花最后放，保持翠绿。
Tips: Use day-old rice for the best texture. Garlic and scallions are the aromatic soul. Scramble the eggs first and set aside. Stir-fry the rice until it’s loose and dry. Pour soy sauce around the edge of the pan. Add scallions at the very end.
这道【蛋炒饭 | Egg Fried Rice】是中式快餐的灵魂。如果你喜欢这种简单快手的下饭菜，还可以试试我之前写的【西红柿鸡蛋 | Tomato and Egg Stir-fry】。想看更多经典家常菜，可以逛逛我的【家常菜】分类。
If you enjoy this quick and easy comfort food, you should also try my Tomato and Egg Stir-fry. For more classic home-style dishes, check out my Home-style Recipes category.
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