Gourmet: Twins' Father and Chef of the Kindergarten

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.

"Wow, it’s time for Chef Huang to show his real skills again..."

Lv Pengfei specifically zoomed in on Huang Jun’s stir-frying actions.

Huang Jun responded with a warm smile and continued his smooth and fluid stir-frying.

As the spatula rose and fell, the rice gradually loosened, each grain shining brilliantly, particularly enticing.

The thin layer of oil at the bottom of the pan made the rice grains emit a slight "crackling" sound, indicating it was time to add the seasonings.

Actually, the seasoning for fried rice is quite simple, just a pinch of salt will do.

Huang Jun looked at the amount of rice and added some salt to the pan.

He continued to stir-fry for half a minute, allowing the salt to dissolve fully and seep evenly into every ingredient.

He pressed the rice with the spatula, trying to layer it at the bottom of the pan for even heating and better absorption of oil and flavor.

Next, he poured the beaten egg mixture slowly and evenly over the rice,

As soon as the egg mixture touched the rice, he quickly grabbed the wok handle, moving his arm to stir, causing the white rice loaded with orange carrot cubes, green spring onions, and red ham cubes to surge up like a cascading waterfall, elegantly falling back down, releasing waves of enticing aroma.

Each flip of the ingredients in the pan would stir the egg mixture, allowing the rice to blend perfectly with it.

His flipping action resembled a surgeon’s scalpel, traversing every inch of space within the pan, every subtle change in the ingredients under his precise control.

Qian Guoxiang involuntarily opened his mouth wide.

Although he had seen experts cook and flip four or five portions of fried rice at once, witnessing a single pot fry ten servings and still manage the tossing with such ease was a first in his life.

The camera in Lv Pengfei’s hand wobbled slightly at this awe-inspiring scene, and his jaw almost dropped to the ground.

Jiang Shuihan also stood in stunned silence.

I can’t believe this...

This flipping is so beautiful!

The special effects in movies couldn’t do it justice!

Moreover, this flipping technique could definitely qualify for a Guinness World Record!

If I hadn’t seen it with my own eyes, I wouldn’t have believed it...

After about three flips, the rice dancing in the air had transformed from pure white to an enticing golden yellow, with no stickiness between the grains.

This transformation was like a magician’s trick, breathtaking and awe-inspiring.

In the kitchen, all eyes were unconsciously focused on this, the air filled with a sense of quiet expectancy, as if everyone was holding their breath, awaiting the final formation of a masterpiece.

A minute later...

With the final flip, the golden yellow fried rice along with other ingredients traced beautiful arcs in the air, then landed perfectly back in the pan.

Not a single grain spilled out.

This flipping technique was simply extraordinary...