OMNI FLASH 1.1 - 두 번째 10초 - 쌀 분리에서 노른자 방출까지

PROMPT 2 - OMNI FLASH 1.1 - SECOND 10 SECONDS SCENE 2 (0:00–0:10) - SEPARATE THE RICE → SOY SEAR → SHRIMP → CRISPY EGG → PLATING → YOLK RELEASE SHOT STRUCTURE: 8 shots, exactly 10 seconds, 16:9, exactly as listed, no added shots. REFS: @Image1 = the supplied Asian Shrimp Fried Rice storyboard. Controls the food appearance, black wok, utensils, serving bowl, chef wardrobe, kitchen atmosphere, lighting and color palette only. The storyboard sheet itself stays outside the video. Every shot is fresh full-frame live-action footage. ACTIVE REFERENCE: @Image1 95%. GLOBAL STYLE NOTES: continuity_start: begin immediately from Prompt 1's final frame. The cold rice mound is inside the same wok, vegetables and glossy egg curds are underneath, the spatula touches the mound's screen-right edge and the wok handle points screen-right. setting: the same active East Asian restaurant wok station during evening service; background chefs continue working in subdued light. continuity: the same chef, hands, wok, utensils, cooked shrimp, fried rice ingredients and black serving bowl. The rice remains loose and granular; ingredient quantities progress naturally. lighting_philosophy: the same warm diffused side key from screen-left and narrow rear light reveal steam, separate grains, glossy sauce and the flowing yolk. color_grade: consistent 70mm IMAX large-format film texture, ultra-fine grain, f/16 deep focus, anamorphic field of view, soft low-contrast light, crisp blacks and a highly saturated golden-orange-green-red food palette. atmosphere: thin haze remains suspended; steam intensifies during tossing and settles during plating. camera_character: controlled stabilized food cinematography alternating wok-level close-ups, macro inserts and a final food-level hero move. ambience: continuous ventilation bed, wok roar, metal scraping, sauce hiss and restrained music beneath the food sounds. SEQUENCE LIST: SHOT 1 (0.0–1.2s) - CU • first_frame: exactly match Prompt 1's final composition and ingredient state. • camera: close-up, wok level, profile 90°. • camera_motion: slow push toward the moving spatula. • action_visual: the spatula breaks apart the cold rice, folds in the egg and vegetables, then lifts once so individual grains separate and fall freely. Fine grain crackle and rhythmic steel scraping. • exit: the falling rice opens a bare crescent of hot metal beside it. (CUT TO) SHOT 2 (1.2–2.4s) - Macro ECU • camera: macro extreme close-up, low angle, three-quarter front 45°. • camera_motion: locked camera. • action_visual: a thin stream of soy sauce hits the exposed hot metal beside the rice, boils instantly into glossy bubbles and is folded through before pooling. An explosive sauce hiss leads the cut. • exit: the spatula sweeps the glossy rice upward. (SOUND-LED CUT TO) SHOT 3 (2.4–3.6s) - CU • camera: close-up, slight high angle, three-quarter front 45°. • camera_motion: short 20° arc around the wok. • action_visual: the browned garlic-butter shrimp return from the steel bowl; the chef folds them evenly through the golden rice and completes one controlled wok toss. Steam blooms backward and the grains land separately. • exit: the circular airborne rice shape fills the frame. (MATCH CUT TO) SHOT 4 (3.6–4.8s) - Macro ECU • camera: macro extreme close-up, low skillet-rim angle, three-quarter front 45°. • camera_motion: slow lateral micro-track along the egg edge. • action_visual: in a small black skillet, the egg white bubbles into a crisp golden lace while the yolk remains tall, smooth and liquid. Sharp white-edge crackling. • exit: the circular yolk settles at frame center. (MATCH CUT TO) SHOT 5 (4.8–6.0s) - MS • camera: medium shot, eye level, three-quarter front 45°. • camera_motion: gentle tilt upward from bowl rim to rice mound. • action_visual: the chef slides the finished fried rice into the same matte-black serving bowl and shapes one generous mound; shrimp remain clearly visible across the surface. Ceramic contact, soft rice movement and one spatula tap. • exit: the spatula withdraws upward and reveals the center. (CUT TO) SHOT 6 (6.0–7.0s) - CU • camera: close-up, eye level, three-quarter front 45°. • camera_motion: gentle dolly down toward the bowl. • action_visual: a spatula lowers the crispy fried egg onto the center of the rice; the lacy white settles over the grains while the domed yolk stays intact. Soft egg contact and quiet ceramic resonance. • exit: the spatula clears the yolk. (CUT TO) SHOT 7 (7.0–8.0s) - ECU • camera: extreme close-up, slight high angle, three-quarter front 45°. • camera_motion: slow macro pull-back. • action_visual: sliced scallions and crisp fried onions rain over the egg and shrimp; several glossy red chili-oil drops land around the yolk. Dry onion patter and one audible crisp crunch. • exit: a spoon enters from screen-right and approaches the yolk. (CUTTING ON ACTION TO) SHOT 8 (8.0–10.0s) CLIMAX - Macro ECU to CU Hero Shot • camera: macro extreme close-up opening to a close food-level three-quarter front 45° view. • speed_timing: normal speed until contact, then 60% slow motion through the yolk flow and spoon lift. • camera_motion: slow physical push toward the spoon, then a short focus handoff from the bowl to the rising bite. • action_visual: the spoon ruptures the yolk; thick golden yolk flows between separate rice grains and coats one shrimp. The spoon gathers rice, soft egg, crisp onion and shrimp, then rises toward the camera as one complete bite. Soft yolk rupture, granular rice movement, crisp onion crunch and kitchen ambience returning beneath the final hold. • reaction: steam curls around the loaded spoon while glossy sauce and yolk catch the rear light. • exit: hold the complete spoonful sharply in the foreground for the final eight frames. TECHNICAL LOCKS: full-frame live-action food footage; realistic cooking physics and ingredient textures; the yolk remains intact until the final shot; anatomically stable hands and utensils; no storyboard grid, no printed labels, no captions, no on-screen text, no logos, no watermark, no additional ingredients or dishes.