OMNI FLASH 1.1 - First 10 Seconds - Yolk Hook to Rice

PROMPT 1 - OMNI FLASH 1.1 - FIRST 10 SECONDS SCENE 1 (0:00–0:10) - YOLK HOOK → SHRIMP SEAR → GARLIC BUTTER → EGG → VEGETABLES → RICE SHOT STRUCTURE: 10 shots, exactly 10 seconds, 16:9, exactly as listed, no added shots. REFS: @Image1 = the supplied Asian Shrimp Fried Rice storyboard. Controls the cooking order, food appearance, black carbon-steel wok, utensils, black serving bowl, chef wardrobe, kitchen atmosphere, lighting and color palette only. The storyboard grid, borders, labels, typography and red badge stay outside the video. Every shot is fresh full-frame live-action footage. ACTIVE REFERENCE: @Image1 95%. GLOBAL STYLE NOTES: setting: active East Asian restaurant wok station during evening service. Stainless-steel surfaces, black-uniformed chefs working quietly in the dim background. continuity: the same chef in a clean black jacket, the same hands, wok, utensils, ingredients and serving bowl throughout. Cooking progress accumulates naturally without resets. lighting_philosophy: one warm diffused side key from screen-left illuminates the active cooking zone; a narrow rear light reveals steam, butter bubbles and airborne ingredients. The surrounding kitchen remains subdued. color_grade: 70mm IMAX large-format film texture, ultra-fine grain, f/16 deep focus, anamorphic field of view, edge-to-edge detail, soft low-contrast light, controlled crisp blacks, saturated golden rice, orange shrimp, green peas, bright carrots and glossy red chili oil. atmosphere: thin cooking haze drifts through every depth plane; steam rises from the wok and bends with each toss. camera_character: precise stabilized food cinematography with short physical pushes, micro-tracking and locked macro inserts. ambience: low ventilation bed, distant steel utensils, intense wok sizzling, spatula scraping and restrained music beneath the cooking sounds. SEQUENCE LIST: SHOT 1 (0.0–0.8s) HOOK - Macro ECU • first_frame: the finished fried rice fills the lower frame; a glossy sunny-side egg and intact domed yolk sit at center. • camera: macro ECU, food level, three-quarter front 45°. • camera_motion: slow 5 cm push toward the yolk. • action_visual: a spoon touches the elastic yolk membrane and makes it dimple; cut one instant before rupture. Soft metal contact and near-silent kitchen tone. • exit: the spoon and yolk fill the frame. (SMASH CUT TO) SHOT 2 (0.8–1.9s) - CU • camera: close-up, low wok-rim angle, profile 90°. • camera_motion: fast 8 cm push toward the wok. • action_visual: peeled shrimp fall into the smoking-hot black wok and immediately curl against the metal. A sharp searing burst dominates the mix. • exit: one shrimp bounces upward through the steam. (CUTTING ON ACTION TO) SHOT 3 (1.9–3.0s) SIGNATURE - ECU • camera: extreme close-up, wok-rim level, three-quarter front 45°. • camera_motion: lateral micro-track following the tongs. • action_visual: steel tongs flip one shrimp and reveal an evenly browned golden crust covered with tiny oil droplets. Continuous hard searing. • exit: the tongs sweep screen-right with the shrimp. (CUTTING ON ACTION TO) SHOT 4 (3.0–4.0s) - Macro Insert • camera: macro insert, slight high angle, profile 90°. • camera_motion: locked camera. • action_visual: a cube of butter lands beside the shrimp, softens and expands into dense golden foam. Crisp bubbling replaces the dry sear. • exit: expanding bubbles fill the lower frame. (MATCH CUT TO) SHOT 5 (4.0–5.0s) - ECU • camera: extreme close-up, low angle, three-quarter front 45°. • camera_motion: slow 15° clockwise orbit. • action_visual: finely minced garlic falls into the foaming butter and briefly blooms without darkening; individual pieces shimmer inside the bubbles. Fine granular sizzling. • exit: steam rises across the lens edge. (CUT TO) SHOT 6 (5.0–6.0s) - CU • camera: close-up, eye level, three-quarter front 45°. • camera_motion: short pull-back from wok to metal bowl. • action_visual: tongs and a wok spatula lift the browned shrimp into a small steel bowl; the garlic-butter coating remains in the wok. Metal taps and butter sizzling continue. • exit: the final shrimp clears the wok rim while the sizzle carries forward. (L-CUT TO) SHOT 7 (6.0–7.0s) - Overhead Insert • camera: close insert, bird's-eye 0°. • camera_motion: tilt down following the pour. • action_visual: beaten egg pours into the hot garlic-butter surface and spreads into a thin golden layer. A soft egg hiss rises. • exit: the liquid egg reaches the curved wok edge. (CUT TO) SHOT 8 (7.0–8.0s) - MCU • camera: medium close-up, high angle, three-quarter front 45°. • camera_motion: short overhead slide screen-left to screen-right. • action_visual: the spatula folds the egg into tender glossy curds and stops before they dry. Rhythmic metal scraping. • exit: the spatula clears the center of the wok. (CUT TO) SHOT 9 (8.0–9.0s) - Overhead Insert • camera: close overhead insert, bird's-eye 0°. • camera_motion: gentle clockwise drift. • action_visual: diced carrot, green peas and sliced scallions scatter into the wok; the chef stir-fries them until bright and lightly softened while every piece retains its shape. Vegetable crackle and spatula taps. • exit: the vegetables circle outward, leaving the center open. (CUT TO) SHOT 10 (9.0–10.0s) - MS • camera: medium shot, eye level, three-quarter front 45°. • camera_motion: tilt down following the rice. • action_visual: cold cooked rice showers into the wok, lands over the vegetables and forms a loose mound; the wok spatula enters and pauses against the mound, ready to separate the grains. Dry rice patter, brief aggressive boil and one steel scrape. • exit: finish on the rice mound, spatula touching its screen-right edge, wok handle pointing screen-right; hold this exact composition as the handoff to Prompt 2. TECHNICAL LOCKS: full-frame live-action food footage; realistic heat, gravity, oil and steam behavior; anatomically stable hands and utensils; no storyboard grid, no printed labels, no captions, no on-screen text, no logos, no watermark, no additional dishes.