Introduction to Chinese Cuisine: Guide To Chinese Food
Chinese cuisine, a culinary tapestry woven over millennia, boasts an unparalleled diversity and richness. It’s not a single entity but a collection of regional styles, each reflecting unique geographical landscapes, agricultural practices, and cultural influences. Understanding this diversity is key to appreciating the true scope of Chinese food.
The historical influences on Chinese culinary traditions are profound and multifaceted. From the ancient agricultural innovations that fostered a wide variety of ingredients to the historical interactions along the Silk Road and the evolving imperial court cuisine, the evolution of Chinese food reflects the nation’s rich history and cultural exchanges. These influences have shaped not only the ingredients used but also the cooking techniques and philosophical underpinnings of Chinese gastronomy.
Essential Ingredients and Cooking Techniques
The foundation of Chinese cuisine rests on a remarkable array of ingredients. Rice, noodles, and various grains form the carbohydrate base, complemented by an extensive selection of vegetables, fruits, meats, and seafood. Soy sauce, rice wine, ginger, garlic, and chili peppers are fundamental seasonings that impart unique flavors and aromas. The emphasis on fresh, seasonal ingredients is paramount, ensuring the optimal taste and nutritional value.
Chinese cooking techniques are equally diverse, reflecting regional variations and the specific characteristics of the ingredients. Stir-frying (chao), steaming (zheng), braising (hongshao), and deep-frying (zha) are just a few examples of the common methods used to prepare dishes. Each technique contributes to the unique textures and flavors that characterize different regional styles. For instance, stir-frying emphasizes speed and high heat to preserve the crispness of vegetables, while braising allows for slow cooking that tenderizes tougher cuts of meat. The mastery of these techniques is a testament to the sophistication of Chinese culinary artistry.
Regional Variations in Chinese Cuisine
Chinese cuisine is broadly categorized into eight major regional styles: Cantonese, Sichuan, Hunan, Jiangsu, Zhejiang, Fujian, Anhui, and Shandong. Each possesses its own distinctive characteristics. Cantonese cuisine, for example, is known for its emphasis on fresh seafood and light, delicate flavors. Sichuan cuisine, in contrast, is famous for its bold, spicy flavors and the liberal use of chili peppers and Sichuan peppercorns. Hunan cuisine shares a similar boldness, often featuring intensely flavored dishes with a balance of sweet, sour, spicy, and salty notes. These regional differences reflect not only the available ingredients but also the local tastes and preferences that have developed over centuries. The diversity extends even further to encompass countless sub-regional variations and specialized styles.
The Impact of Imperial Cuisine
The imperial court played a significant role in shaping Chinese culinary traditions. For centuries, the imperial kitchens were centers of innovation, experimenting with new ingredients and refining existing techniques. The resulting dishes, often elaborate and visually stunning, showcased the opulence and sophistication of the imperial court. Many of these techniques and dishes eventually spread to the wider population, influencing the development of regional cuisines and contributing to the overall richness of Chinese gastronomy. The legacy of imperial cuisine is evident in the intricate preparations and the emphasis on presentation found in many traditional Chinese dishes.
Popular Dishes and Their Regional Origins
Understanding the vast landscape of Chinese cuisine requires appreciating its regional diversity. Each province boasts unique culinary traditions, shaped by local ingredients, historical influences, and cultural practices. This section delves into some of the most popular regional styles, highlighting their key characteristics and signature dishes. The differences are striking, showcasing the incredible range within this globally beloved cuisine.
Cantonese Cuisine
Cantonese cuisine, originating in Guangdong province and Hong Kong, is renowned for its emphasis on fresh ingredients, delicate flavors, and dim sum. The cooking techniques often prioritize steaming, stir-frying, and braising, resulting in dishes that are light yet flavorful. The use of seafood is prominent, reflecting the region’s coastal location. Below are five iconic examples of Cantonese dishes:
| Dish Name | Ingredients | Description |
|---|---|---|
| Char Siu | Pork, soy sauce, honey, five-spice powder | Sweet and savory barbecued pork, often served as a main dish or in rice dishes. |
| Dim Sum (various) | Varied, including shrimp, pork, vegetables, dough | A collection of small, bite-sized dishes, often steamed or fried, served in bamboo steamers. |
| Cantonese Roast Duck | Duck, soy sauce, honey, spices | Crispy-skinned roast duck with tender meat, a classic Cantonese staple. |
| Sweet and Sour Pork | Pork, pineapple, bell peppers, sweet and sour sauce | A popular dish featuring tender pork in a tangy, sweet sauce. |
| Chow Mein | Noodles, vegetables, protein (often chicken or pork) | Stir-fried noodles with vegetables and protein, a versatile and adaptable dish. |
Sichuan Cuisine
Sichuan cuisine, originating in Sichuan province, is characterized by its bold and spicy flavors. The liberal use of chili peppers, Sichuan peppercorns (which provide a unique numbing sensation), and doubanjiang (fermented chili bean paste) creates dishes that are intensely flavorful and often fiery hot. The Ma La (numbing and spicy) sensation is a defining characteristic. This style is not for the faint of heart! The following are five representative dishes:
Guide to chinese food – The intensity of Sichuan cuisine is legendary, and these dishes perfectly capture its essence.
- Mapo Tofu: Silken tofu in a spicy and savory sauce.
- Kung Pao Chicken: Stir-fried chicken with peanuts, chili peppers, and Sichuan peppercorns.
- Dan Dan Noodles: Noodles in a spicy sesame sauce with minced pork.
- Twice Cooked Pork: Braised pork belly with chili peppers and garlic.
- Sichuan Hot Pot: A communal hot pot with a variety of meats, vegetables, and a spicy broth.
Shanghainese Cuisine
Shanghainese cuisine, from Shanghai, stands in contrast to Sichuan’s boldness. It is known for its lighter, sweeter flavors and refined techniques. While not devoid of spice, it generally features a more subtle approach than Sichuan, prioritizing freshness and delicate balances. The use of sugar and soy sauce is prevalent, creating a unique savory-sweet profile. Dishes often feature seafood and freshwater fish, reflecting the region’s proximity to the Yangtze River.
Shanghainese cuisine, compared to the fiery intensity of Cantonese, offers a more refined and subtly flavored culinary experience.
Other Notable Regional Cuisines
Beyond Cantonese, Sichuan, and Shanghainese, many other regional styles contribute to the richness of Chinese food. The following table showcases some key dishes and their defining characteristics from Hunan, Zhejiang, and Fujian provinces:
| Province | Dish Name | Distinguishing Feature |
|---|---|---|
| Hunan | Spicy Smoked Pork | Intensely spicy and smoky flavors, often incorporating preserved vegetables. |
| Zhejiang | West Lake Fish in Vinegar Sauce | Sweet and sour flavors, delicate presentation, highlighting the freshness of the fish. |
| Fujian | Buddha Jumps Over the Wall | Elaborate seafood and meat stew, simmered for hours to create a rich and complex broth. |
Essential Ingredients and Their Uses
Mastering Chinese cuisine hinges on understanding its fundamental ingredients. These aren’t merely additions; they are the building blocks of flavor profiles, textures, and regional distinctions. A deep understanding of their properties unlocks the secrets to replicating authentic Chinese dishes at home. This section will explore the core ingredients that define the culinary landscape of China.
The Trinity of Flavors: Soy Sauce, Rice Vinegar, and Sesame Oil
Soy sauce, rice vinegar, and sesame oil form a culinary trinity, each contributing unique characteristics to Chinese dishes. Soy sauce, fermented from soybeans, wheat, salt, and a fermenting agent (often *Aspergillus oryzae*), provides a savory umami depth. Its variations, ranging from light and delicate to dark and robust, influence the overall flavor profile of a dish. Light soy sauce is often used as a seasoning, while dark soy sauce lends color and a richer, more intense flavor. Rice vinegar, made from fermented rice, offers a bright acidity that balances richness and cuts through heavier flavors. Its subtle sweetness complements both savory and sweet dishes. Sesame oil, extracted from sesame seeds, imparts a nutty aroma and rich flavor, used sparingly to enhance the overall taste without overpowering other elements. Its toasted variety adds a deeper, more complex flavor profile. The interplay of these three ingredients creates a harmonious balance that is characteristic of much of Chinese cuisine.
Noodles: A Diverse Landscape of Shapes and Textures
China boasts an incredibly diverse range of noodles, each region and dish often featuring its own preferred type. The most common include: Wheat noodles, prevalent in northern China, are often served in hand-pulled or machine-made forms, appearing in dishes like Lanzhou hand-pulled noodles or biang biang noodles. Egg noodles, enriched with egg yolks, are common throughout the country, adding richness and a slightly yellow hue. Rice noodles, thin and translucent, are prevalent in southern China, frequently used in dishes like pho (although of Vietnamese origin, its popularity in China is undeniable) and various noodle soups. Other noodle varieties include buckwheat noodles, often found in northern and central China, known for their nutty flavor and slightly chewy texture; and sweet potato noodles, a popular choice in southern regions, offering a mild sweetness and smooth texture. The choice of noodle type directly impacts the texture and overall experience of the dish.
Rice: The Staple Grain in Diverse Forms
Rice is a cornerstone of Chinese cuisine, with different varieties playing distinct roles. Jasmine rice, known for its fragrant aroma and fluffy texture, is a popular choice throughout southern China, often served as a side dish or incorporated into fried rice. Glutinous rice, also known as sweet rice, is sticky and chewy, frequently used in desserts like *zongzi* (rice dumplings) and *nian gao* (rice cakes). Brown rice, with its nutty flavor and nutritional benefits, is increasingly common in health-conscious cooking, though less prevalent in traditional recipes. The selection of rice impacts the overall texture and flavor of the dish, with each variety contributing unique characteristics. For example, the stickiness of glutinous rice is essential for the cohesive texture of *zongzi*, while the fluffy texture of Jasmine rice provides a pleasing contrast to other ingredients in fried rice.
The Aromatic Powerhouse: Ginger, Garlic, and Chili Peppers
Ginger, garlic, and chili peppers are fundamental aromatics, laying the foundation for countless Chinese dishes. Ginger, with its pungent and slightly sweet flavor, is used extensively to balance richness, add warmth, and enhance other flavors. Garlic, another pungent staple, provides a sharp bite and savory depth. Chili peppers, ranging from mild to intensely hot, add heat and complexity, varying in usage across regions and dishes. Sichuan cuisine, for instance, is known for its liberal use of Sichuan peppercorns, providing a unique numbing sensation. These aromatics, often used in combination, are essential for creating the complex and layered flavor profiles that characterize Chinese cooking.
Cooking Techniques and Methods
Mastering Chinese cuisine involves understanding its diverse cooking techniques. Each method contributes unique flavors and textures, reflecting the culinary artistry of different regions. From the rapid stir-fry to the gentle steam, these techniques are fundamental to unlocking the full potential of Chinese ingredients.
Stir-frying
Stir-frying, or chao (炒), is arguably the most iconic Chinese cooking technique. Its speed and high heat preserve the crispness of vegetables and the tenderness of meats. The rapid cooking time prevents overcooking, locking in nutrients and creating a vibrant, flavorful dish. A wok, a round-bottomed pan, is traditionally used to maximize surface area and heat distribution, ensuring even cooking. The constant tossing and stirring motion ensures ingredients cook quickly and uniformly. This technique is essential for many popular dishes, including Kung Pao chicken and Beef and Broccoli. The success of stir-frying hinges on proper ingredient preparation (thinly sliced meats and vegetables), precise temperature control, and a swift, practiced hand.
Steaming
Steaming, or zheng (蒸), is a gentler cooking method that prioritizes preserving the nutritional value and natural flavors of ingredients. Food is cooked by the steam generated from boiling water, resulting in moist, tender results. Steaming is particularly well-suited for delicate vegetables, fish, and dumplings, as it minimizes nutrient loss and maintains their texture. The process is simple yet effective: ingredients are placed in a steamer basket above boiling water, allowing the steam to gently cook the food. This technique is widely used throughout China, creating healthy and delicious dishes such as steamed fish with ginger and scallions, or various types of steamed buns.
Dumpling Making (Jiaozi)
Dumplings, or jiaozi (饺子), are a beloved staple across China, with regional variations in filling and shape. The basic process involves wrapping a filling of minced meat and vegetables in a thin dough wrapper, then boiling, steaming, pan-frying, or deep-frying them. The variations are vast; northern China favors larger, more robust dumplings, while southern regions often feature smaller, more delicate ones. The fillings can range from pork and cabbage to shrimp and chives, showcasing the versatility of this iconic dish.
- Prepare the Dough: Combine flour and water to form a smooth, elastic dough. Let it rest for at least 30 minutes.
- Make the Filling: Mix minced meat (pork, beef, or shrimp), finely chopped vegetables (cabbage, chives, leeks), soy sauce, ginger, garlic, and sesame oil. Season to taste.
- Roll Out the Dough: Roll the dough into thin circles using a rolling pin.
- Assemble the Dumplings: Place a spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing the edges firmly to seal.
- Cook the Dumplings: Boil in salted water until they float to the surface, indicating they are cooked through. Alternatively, steam or pan-fry for different textures.
Braising
Braising, or hong shao (红烧), is a slow-cooking technique that results in tender, flavorful meats. The process involves searing the meat, then simmering it in a flavorful sauce until it becomes incredibly tender. This technique is often used for tougher cuts of meat, which become incredibly palatable through the long, slow cooking process. Common braising liquids include soy sauce, rice wine, and spices, creating a rich and savory sauce that coats the meat. Popular braised dishes include braised pork belly and braised duck, showcasing the depth of flavor this technique can achieve. The long simmering time allows the flavors to meld beautifully, resulting in a deeply satisfying and flavorful dish.
Dining Etiquette and Cultural Aspects
Understanding Chinese dining etiquette isn’t just about good manners; it’s about showing respect and building relationships. These customs reflect deeply ingrained cultural values and contribute significantly to the overall dining experience. Navigating these nuances can elevate your appreciation of Chinese cuisine and culture.
Common Dining Customs and Etiquette
Chinese dining is often a communal affair, emphasizing sharing and togetherness. It’s customary to wait for the eldest or most senior person to begin eating before starting yourself. Chopsticks should be placed neatly on the table or on the chopstick rest, never stuck upright in a bowl of rice (this resembles incense burning at funerals). Loud slurping of noodles is considered a compliment to the chef, showing you’re enjoying the meal. Reaching across the table for dishes is generally acceptable, and passing dishes is common. Finally, it’s polite to leave a small amount of food in your bowl to show you’ve had enough; cleaning your plate completely might imply you’re still hungry.
The Significance of Tea in Chinese Culture and Its Role During Meals
Tea holds a central position in Chinese culture, transcending its role as a mere beverage. It’s a symbol of hospitality, respect, and social harmony. During meals, tea is frequently served, often in small cups, and refilled frequently by hosts. The act of pouring and accepting tea is a subtle but significant exchange, reflecting the social dynamics at play. The type of tea served might vary depending on the region and occasion, but its presence is almost always a constant. The quality of the tea and the manner of its service speak volumes about the host’s consideration and care.
Social Aspects of Sharing Dishes and Communal Dining
The emphasis on sharing dishes is a cornerstone of Chinese dining. Dishes are typically placed in the center of the table, encouraging everyone to partake and interact. This communal style fosters conversation and strengthens social bonds. It’s not uncommon for individuals to use their chopsticks to pick up food and offer it to others directly, which is a gesture of friendliness and generosity. This sharing practice underscores the importance of collectivism and mutual respect within Chinese culture.
Typical Dishes Served During Special Occasions or Celebrations
Special occasions often feature specific dishes carrying symbolic meaning. For example, during Lunar New Year, dumplings (jiaozi) symbolize wealth and prosperity due to their shape resembling ancient Chinese money. Whole fish is often served for auspicious occasions, signifying completeness and abundance. Long noodles (longevity noodles) are served to wish for a long life. The choice of dishes is carefully considered, reflecting the importance of the occasion and the wishes for good fortune and happiness. These symbolic foods contribute to the festive atmosphere and reinforce cultural values.
Exploring Regional Variations
China’s vast geography and diverse climate have resulted in a stunning array of regional cuisines, each with its unique flavors, ingredients, and cooking techniques. Understanding these variations is key to truly appreciating the breadth and depth of Chinese culinary artistry. This section delves into the key distinctions between Northern and Southern Chinese cooking styles, highlights the unique characteristics of specific provincial cuisines, and explores the influences of neighboring cultures and geographical factors.
Northern and Southern Chinese Cooking Styles
Northern Chinese cuisine is often characterized by its hearty, wheat-based dishes, reflecting the region’s colder climate and agricultural practices. Think of hand-pulled noodles, dumplings (jiaozi), and steamed buns (mantou). Flavor profiles tend towards richer, savory tastes, often employing generous amounts of soy sauce, garlic, and ginger. In contrast, Southern Chinese cuisine showcases a wider variety of ingredients, including seafood, rice, and an abundance of fresh vegetables. The warmer climate allows for year-round cultivation of diverse produce. The cooking methods lean towards lighter, more delicate flavors, often utilizing techniques like stir-frying and steaming. Sweet and sour combinations are also more common in Southern dishes. The difference is not simply a matter of taste; it reflects a fundamental contrast in agricultural output and culinary traditions.
Beijing Cuisine
Beijing, as the capital city, boasts a cuisine reflecting imperial tastes and influences. Dishes are often elaborate, showcasing meticulous preparation and presentation. The use of rich sauces and flavorful broths is prevalent.
| Dish | Description | Ingredients | Cooking Method |
|---|---|---|---|
| Peking Duck | Crispy-skinned duck served with pancakes, scallions, and sweet bean sauce. | Duck, scallions, sweet bean sauce, pancakes | Roasted |
| Guo Bao Rou (Pot Stickers) | Pan-fried dumplings filled with pork and vegetables. | Pork, vegetables, dough | Pan-fried |
| Zha Jiang Mian (Noodles with Fermented Soybean Paste) | Thick wheat noodles topped with a savory fermented soybean paste sauce. | Wheat noodles, fermented soybean paste, minced pork, vegetables | Boiled and tossed |
Yunnan Cuisine
Yunnan province, located in southwest China, offers a cuisine heavily influenced by its diverse ethnic groups and mountainous terrain. The use of fresh herbs, spices, and unique ingredients like wild mushrooms and bamboo shoots is characteristic. The province’s proximity to Southeast Asia also contributes to a blend of flavors.
| Dish | Description | Ingredients | Cooking Method |
|---|---|---|---|
| Crossing-the-Bridge Noodles | Noodles served in a boiling broth with various ingredients added by the diner. | Noodles, broth, various meats and vegetables | Boiled |
| Dai-style Rice Noodles | Fermented rice noodles served with a flavorful sauce and various toppings. | Rice noodles, sauce, various toppings | Steamed/Boiled |
| Mushroom Dishes | A variety of dishes featuring wild mushrooms found in the region. | Various types of wild mushrooms, vegetables, spices | Stir-fried, steamed, or braised |
Guangdong Cuisine
Guangdong province, located in southern China, is known for its Cantonese cuisine, renowned for its emphasis on fresh ingredients and delicate flavors. Dim sum, a style of small, bite-sized dishes, is a hallmark of Cantonese cuisine. The focus is on preserving the natural flavors of ingredients through gentle cooking methods.
| Dish | Description | Ingredients | Cooking Method |
|---|---|---|---|
| Dim Sum (various) | A wide variety of small dishes, including dumplings, buns, and pastries. | Various fillings, doughs | Steamed, fried, baked |
| Cantonese Roast Goose | Crispy-skinned roast goose with flavorful, savory skin and tender meat. | Goose, spices | Roasted |
| Sweet and Sour Pork | Pork coated in a sweet and sour sauce. | Pork, pineapple, bell peppers, sweet and sour sauce | Stir-fried |
Influence of Neighboring Cultures and Geography
The Silk Road and maritime trade routes have played a significant role in shaping Chinese regional cuisines. For example, the influence of Southeast Asian spices and ingredients is evident in Yunnan cuisine, while the coastal provinces have incorporated elements of Japanese and Korean culinary traditions. The diverse geography of China, from the arid north to the humid south, dictates the availability of ingredients and necessitates varied cooking methods. Coastal regions naturally emphasize seafood, while mountainous areas feature dishes using locally grown vegetables and grains. This interplay between culture and environment has resulted in the astonishing variety of Chinese regional cuisines we see today.
Beyond the Restaurant
Unlocking the authentic flavors of Chinese cuisine doesn’t require a Michelin-starred restaurant; your own kitchen can become a gateway to culinary adventure. Mastering the art of Chinese home cooking is surprisingly accessible, even for beginners. This section provides simple recipes, ingredient selection tips, and adaptable techniques to empower you to recreate your favorite dishes, catering to your preferences and dietary needs.
Successfully navigating the world of Chinese home cooking hinges on a few key principles. First, prioritize quality ingredients; fresh produce and authentic sauces make a world of difference. Second, understand the fundamental cooking techniques; mastering a few basic methods opens up a vast array of culinary possibilities. Finally, don’t be afraid to experiment! Adapt recipes to your taste, dietary needs, and the ingredients readily available to you. Remember, cooking is a journey of discovery, and the most rewarding experiences come from embracing the process.
Simple Recipes for Beginners
Starting your Chinese cooking journey doesn’t require years of culinary training. Several simple recipes utilize readily available ingredients and straightforward techniques, perfect for building your confidence and expanding your culinary repertoire. These recipes focus on fundamental techniques and flavors, providing a solid foundation for more complex dishes later on.
- Stir-fried Vegetables with Garlic Sauce: This dish highlights the vibrant flavors of fresh vegetables enhanced by a simple garlic sauce. The visual is a colorful array of crisp-tender vegetables, glistening with a fragrant garlic sauce. The aroma is sharp garlic mingling with the sweetness of the vegetables. The texture is a delightful contrast of tender vegetables and a slightly thick, flavorful sauce.
- Egg Fried Rice: A classic for a reason, egg fried rice is incredibly versatile and adaptable. Imagine fluffy rice speckled with bits of egg and perhaps some chopped scallions, with a subtle savory flavor. The texture is light and fluffy, with a slightly oily sheen.
- Simple Noodle Soup: A comforting and nourishing bowl of noodle soup can be made with minimal ingredients and effort. The image shows a steaming bowl of noodles in a clear broth, garnished with fresh herbs. The aroma is light and savory, with hints of ginger and garlic. The texture is a perfect balance of tender noodles and a flavorful broth.
Adapting Recipes to Individual Preferences and Dietary Needs, Guide to chinese food
The beauty of cooking lies in its adaptability. Chinese cuisine offers a fantastic platform for personalization. Dietary restrictions or preferences such as vegetarianism, veganism, or gluten-free diets can be easily accommodated with minor recipe adjustments. The key is to understand the role of each ingredient and find suitable substitutes.
For example, meat can be substituted with tofu or mushrooms in many dishes. Soy sauce can be replaced with tamari for gluten-free options. Experiment with different vegetables to create your unique flavor combinations. Don’t be afraid to deviate from the original recipe; your creativity is the ultimate ingredient.
Selecting Quality Ingredients and Maintaining Freshness
The foundation of any great dish lies in the quality of its ingredients. When shopping for Chinese ingredients, prioritize freshness and authenticity. Visit Asian markets for a wider selection of specialized items. Look for vibrant colors, firm textures, and pleasant aromas in your produce. For sauces and condiments, choose reputable brands known for their quality and authenticity.
Proper storage is crucial for maintaining ingredient freshness. Store vegetables in airtight containers in the refrigerator. Use airtight containers for sauces and condiments to prevent spoilage. Proper storage extends the shelf life of your ingredients, ensuring that your dishes always taste their best.
Simple Recipe: Egg Fried Rice
This classic dish is a perfect starting point for aspiring Chinese home cooks. It’s quick, easy, and incredibly versatile.
| Ingredient | Quantity | Description |
|---|---|---|
| Cooked Rice | 2 cups | Day-old rice works best; it’s drier and less likely to become mushy. Imagine fluffy, white grains. |
| Eggs | 2 large | Lightly beaten. Picture the golden yellow color of the egg yolks. |
| Scallions | 2, thinly sliced | Both white and green parts used. Visualize vibrant green and white strands. |
| Soy Sauce | 1 tablespoon | A dark, rich brown liquid. |
| Sesame Oil | 1 teaspoon | A fragrant, nutty oil. Imagine a clear, golden oil. |
| Vegetable Oil | 1 tablespoon | For frying. A clear, colorless oil. |
Instructions:
- Heat vegetable oil in a wok or large frying pan over medium-high heat. Add beaten eggs and scramble until cooked through. Remove from pan and set aside.
- Add cooked rice to the pan and stir-fry for 2-3 minutes until heated through. The image shows fluffy rice being tossed in the pan.
- Add sliced scallions and stir-fry for another minute. The image shows the scallions adding a splash of green to the rice.
- Return the scrambled eggs to the pan. Add soy sauce and sesame oil, stirring to combine. The image shows the rice being coated in the sauce.
- Serve immediately. The final image is a plate of golden-brown egg fried rice, garnished with a few extra scallions. The aroma is savory and slightly nutty.