How to make egg fried rice Separate the rice from the egg grains

Best practices for egg fried rice:

Different materials are different practices:

1. Wash the shrimp, add an appropriate amount of egg white, starch and water and stir well to starch.

2. Soak the scallops in water, wash them and set aside.

3. Remove the stems of the mushrooms and wash them.

4. Wash the duck gizzard and cook it.

5. Peel the bamboo shoots, wash them and cook them.

6. Remove the roots of the green onion, wash and mince it.

7. Wash the chicken breast and cook.

8. Cut the sea cucumber, chicken, ham, duck gizzard, shiitake mushroom, bamboo shoots and pork into small cubes.

9. Knock the eggs into a bowl, add 20 grams of refined salt and 5 grams of chopped green onions, and beat evenly.

10. Put the pot on the fire, scoop in 75 grams of cooked lard and heat it, put in the shrimp to cook and remove it.

11. Add diced sea cucumber, diced chicken, diced ham, dried scallops, diced mushrooms, diced bamboo shoots, diced duck gizzard and diced pork to stir-fry, add rice wine, 10 grams of refined salt, 25 ml of chicken broth, bring to a boil, and put it in a bowl as a mixed topping.

12. Put the pot on the fire, put in 150 grams of cooked lard, when it is hot, pour in the egg liquid and fry it well, add rice and stir well, pour in half of the toppings, and continue to fry well.

13. After putting 2 3 points of rice into a small bowl, pour the remaining toppings and 10 grams of shrimp, peas and green onions into the pot, stir-fry well with the remaining rice in the pot, and put it in the bowl to cover the noodles.

Process key: If the rice in the main ingredient is made of japonica rice, and the shrimp in the ingredients is made of fresh shrimp, the fried rice will be more dry, fragrant and tender.

Gold and silver: 1. After the rice is steamed on the stove, it is mixed with eggs and fried. In this way, the egg fried rice will not only not mix with the rice and egg flavors, but also oh, and the rice will not stick together one by one.

2. Rice should be refrigerated in the refrigerator for 2-3 hours first, and do not cover; Before fried rice, add a little vegetable oil to the rice and mix well, let the rice grains separate, then pour in half of the egg mixture, mix well and soak for 20 minutes; Mix the rice with oil and egg liquid under the hot oil pot, quickly fry evenly and fry dry, so that the eggs wrap each grain of rice, the jargon is called "gold and silver", and then cook green beans and running horse eggs, add salt, chopped green onions, stir-fry for a while, and then get out of the pot.

Tips for home-cooked egg fried rice:

Don't underestimate egg fried rice, if it is not fried well, it will become scrambled eggs mixed with rice. When stir-frying, put a little less oil in the pan, not only enough to scramble eggs, but also to consider the rice, white rice should be used overnight cold rice, hot rice has too much moisture. **Burn oil, remember that the oil temperature is not too high, don't smoke, and the eggs can be beaten or not.

Just break it and pour it in, don't let the eggs clump, quickly slide and fry the eggs in the pan to break the eggs, and when the egg liquid begins to solidify, you can add a little salt, not too much, otherwise I will not be responsible for you and I will be salty. Wait until it is completely solidified and add rice. At this time, the rice is lumpy because it is cold rice, so don't turn the fire too big, it's generally fine.

Loosen the rice little by little and mix it with the eggs. Remember not to add water to make rice. Although the rice will be fluffed into grains after being fried in lumps, then add a little salt according to your taste, and you can also add some chopped green onions when you put it in the pot at the end.

Scramble the eggs first, chop the eggs with a shovel after cooking, then put the rice in, put some salt and chopped green onions, and reheat it!

The key point of fried rice is to use overnight rice and it is best to freeze it overnight, and then take it out and fry it, because the adhesion of the rice after freezing overnight will decrease, so when frying, it will be clear and the egg whites are fried, and then add a little base oil, then pour in a bowl of rice, and then add two egg yolks, slowly stir-fry over medium-low heat, stir the rice to make the rice evenly stick to the egg yolk, the fire can not be large, slowly fry the rice grains, and the rice grains stick to the egg yolk.

After washing the <> rice, put it in the rice cooker and soak it for about 5 to 10 minutes to start cooking. The last method I've been using has never failed! Of course, the water used to cook the rice is also very important, put one finger on top of the rice, and when the water reaches the finger to cook the rice, it is best to soak the rice for half an hour in advance, and do not put too much water when cooking the rice.

The rice cooked in this way is fragrant, and the fried rice is delicious, and the leftover rice is even more delicious when fried.

Fried rice has to be used overnight rice, such rice has been cooled, and the water is gone, and then, before frying, pour some oil into the rice, grasp it well, and then fry it is delicious, especially soy sauce fried rice, when the soy sauce is about to come out of the pot, pour it around the pot, do not pour it in the middle of the rice grain, feel that there is no hard core in the rice when you take it out, and set aside. There is also a way to steam in the steamer, put water in the pot (more water) when the rice is boiled in the pot and boiled for six or seven years, it is steamed in the steamer for 20 minutes, steamed, set aside, and then fried rice, so that the fried rice grains are distinct.

If you want to make fried rice from freshly cooked rice, pour the rice on a cutting board, break it up and let it cool, and blow a blow on the surface of the rice grains. No need to eat overnight, there is a method called chestnut rice here in my house, first cook the rice in the pot, pay attention to the cooking time, it will become porridge after a long time, and when the rice is still a little hard, pour out all the water, and then steam it in the steamer. The rice that comes out is a grain by grain that is not hard, take it out and put it in the steamer to steam, so that the steamed rice is already distinct, and you can make it a fried rice with clear grains by frying it directly.

The rice is steamed firmer so that the rice doesn't get sticky.

First of all, you should use overnight rice, and don't use sticky rice. Secondly, when frying, the moisture of the rice should be fried, that is, it should be fried for a while. Just master these few steps.

I think that if you try to leave the rice overnight and then crack two eggs in it on the second day, the egg fried rice will be very distinct and delicious.

Before we fry rice, it is best to put the rice in the refrigerator for about two hours, and then stir-fry, so that the fried rice has clear grains.

When making egg fried rice, if you want to make the rice grainy, you should pay attention to controlling the heat.

Scrambled egg fried rice is actually a lot of mysteries and tricks to make fried rice more fragrant and delicious.

First, it must be an overnight meal, so that it can be fried so that the grains are clear, and if there is no overnight meal, you can cook it directly with a rice burger.

Don't put too much water, then cover the rice with the safety film, put it in the refrigerator, and take it out when it cools.

It can reach the level of seventy or eighty percent of the overnight meal, and if there is too much water, the rice will not be fried, and it will be a ball.

Second, the heat must be good, not too fierce, especially at the beginning of the stir-frying, remember to turn off the heat smaller, and don't turn it on too much during the process.

Otherwise, it will burn and dip the pot There is a black pot After all, you are not a big chef Low heat will not cause you to be in a hurry If you want to eat something crispy.

Let's just fry it for a long time, and don't think that the fire will be too big to achieve the effect.

The third is to scramble the eggs in time, it is best to stir-fry them with oil, bubbling, so that the rice is poured in, do not break the eggs into it.

Then go and get the rice, and then fry it, so that the eggs will not be too loose, and it will be a little old, and putting the rice in and stir-frying with the eggs in time is one of the key things.

Fourth, be sure to prepare green onions, which are very fragrant and fragrant, and stir-fry them to increase your appetite, and it will also make the rice delicious.

Finally, don't put too much oil, otherwise it will become very greasy, really, it tastes oily, it tastes good just after eating, and it feels unpalatable if you eat too much, in fact, there is another way to fry the rice first and then beat the eggs, so that the eggs will be completely integrated with the rice, but the eggs and the taste of the rice are completely integrated, this way, if there are many people who have fried rice, you can try it, it is very good, the rice and eggs are combined, and it looks delicious.

Scramble the eggs first, then pour the eggs down and fry them together during the rice.

The hands are fast and the fire is fierce and the eggs are evenly laid.

【Egg fried rice】Ingredients: 1 shallot, 1 egg, 1 bowl of overnight cold rice.

Method: 1. Put a little salt and beat the eggs.

2.Spread the overnight cold rice with a spoon.

3.Heat a little lard in a pan.

4.Pour the rice into the pan and stir-fry well.

5.Add the mixed egg mixture and stir-fry.

6.Just add the egg mixture, it looks sticky, but don't worry, just keep stir-frying.

7.Until you see that the rice grains are separated one by one and dry, you can put in the chopped green onions.

8.Stir-fry well. Remove from heat and serve.

In order to make the fried rice grains clear, often use overnight leftover rice, and before the overnight rice is put into the pot, and loosen it with your hands, so that the rice grains are not easy to clump when stir-fried, and it is easier to fry evenly and evenly! Fresh rice can also be used. If you are using fresh rice, it is best to spread the rice out and let it cool.

If you want fried rice to be loose and refreshing, don't have too much oil. If you want to fry rice with clear grains, first stir-fry the rice and ingredients and seasonings over medium heat, and then accelerate the stir-frying.

Stir-frying in animal oil is definitely better than frying in vegetable oil, and lard is recommended. In fact, there is only one ingredient for egg fried rice: salt.

However, according to the taste preference, you can add minced ham sausage, minced pepper, minced carrots, minced cucumbers, green beans, minced shrimp, etc., but don't be too complicated, adding too much will mask the original flavor of egg fried rice - egg and rice.

Egg fried rice: Have you learned that the rice should be separated and wrapped in eggs? If you like it, please support me, thank you!

First, it is best to refrigerate the rice in the refrigerator so that the fried rice grains are complete and plump and will not stick to one piece.

1.Beat the eggs in a bowl and add the rice to the egg juice Mix well What needs to be noted here is that generally one serving, especially for girls and boys with small appetites, only one egg is needed! Continue to add one and a half bowls of rice and one egg according to the situation Let each rice grain be stained with egg juice, by the way, separate the large pieces of rice before adding it, but don't destroy the integrity of the rice grains Just use chopsticks to pluck it

2.The oil is hot, pour the egg sauce rice into the pot, and stir-fry quickly Don't let the fire be too big Don't have too much oil At this time, you will see that the egg juice rice that was originally pasted together gradually separates and becomes one by one, hehe The feeling of gold and silver comes out Oh The heat keeps stir-frying, I probably fried it for more than ten minutes Stir-fry the rice grains one by one, and the grains are clear

3.Add side dishes, it should be noted that the ingredients I used today do not need to be processed again If you use seafood shrimp, meat, etc., you need to start another pot to process it, and finally mix it together Except for the shiitake mushrooms, which need to be fried a little more, the others are cooked! 4.

Add seasoning, I only added abalone juice, it tastes good You can add some seasoning according to your preference.

2. Put the cooled rice into a container, add cold water to cover the rice, and knead each grain of rice with your hands to separate it. Pour all the water (you can also use a sieve, try to remove the excess water, be sure to drain it!) )

3. Generally, the pot should be moistened first.

In order to prevent the rice grains from sticking to the bottom of the pan and burning during fried rice, which will affect the appearance and taste, be sure to moisten the pan before scrambling eggs or fried rice with a pan. Heat the washed pan over high heat, then add enough salad oil to heat, and gently shake the pan to make the surface of the pan fully stained with salad oil, then pour out the excess oil, leaving only an appropriate amount of oil in the pan, and then pour in eggs or rice and stir-fry.

4. Stir-fry quickly.

If you want the fried rice to have a distinct effect, stir-fry the rice, ingredients, and seasonings over medium heat, and then add the rice and stir-fry. If you need to turn the heat before getting out of the pot, and try to stir up the rice with a spatula when stir-frying, so that it will be evenly fed and distinct.

Ingredients: Rice (to taste), cucumber (to taste), ham sausage (to taste), egg (to taste).

Seasoning: Salt (to taste), black pepper powder (to taste).

Kitchenware: Wok.

Steps: 1. Ingredients used: rice.

2. Cucumber, ham sausage, eggs, salt, black pepper powder.

3. Cut the cucumber and ham sausage into small cubes, and mince the shallots.

4. Beat the eggs into egg liquid, pour in the rice, and stir well (I ** rice is the amount of a family of three, and 3 eggs are used).

5. Put an appropriate amount of oil in the pot, turn to medium heat, and pour in the rice soaked in egg wash.

6. Stir constantly with chopsticks until the rice grains are clear.

7. Add diced ham and cucumber.

8. Stir-fry evenly.

9. Add a little salt and black pepper.

10. Add chopped shallots to the mix, stir-fry evenly and turn off the heat.

First of all, the rice should not be knotted together, and in that case, the rice should be made loose and grainy before frying the rice. When beating eggs and grinding eggs, you should keep twisting them and follow one direction, clockwise or counterclockwise, not one after another. Grind until the egg is already bubbling, then add a small amount of salt to make the scrambled eggs softer.

Pour the egg mixture into the hot oil (smoke on the oil surface is fine, don't smoke black smoke, because the black smoke oil has exceeded 200 degrees and is inedible), and when the egg is slightly soft, pour the rice and stir-fry with the eggs. Finally, add a little chopped green onion. It is recommended to take a look at the "Gourmet Master".

Hope it helps! Wishing you good health!