How to fry rice only one by one, the trick of fried rice one by one

If you want to make the rice grains intact, one by one, you need to use better rice to steam the dry rice. The water must not be put too much, and then the oil should not be put less when frying the rice, otherwise it is easy to stick to the pan and affect the integrity of the rice. Then put an appropriate amount of egg liquid vegetables will do.

As long as you follow my method, everyone will be able to make a golden and loose egg fried rice.

Ingredients preparation]: 400 grams of overnight rice, 2 eggs, 25 grams of corn, 25 grams of green beans, 20 grams of ham sausages, 10 grams of chives, 8ml of light soy sauce, 5ml of dark soy sauce, 2 grams of pepper, 2 grams of chicken essence, salt, appropriate amount of cooking oil.

How to make the correct egg fried rice]:

Step 1: First beat the egg whites and egg yolks of the two eggs in two bowls, and then stir the egg whites and egg yolks separately to set aside.

Step 2: After the pot is heated, put a little oil into the pot, and when the oil temperature is heated to 7, put the egg yolk liquid into the pot and fry for 20 seconds.

Step 3: Start another pot, heat the pot, put a little oil into the pot, wait for the oil temperature to heat to 6, put the egg white liquid into the pot and fry for 20 seconds, and then put the corn, green beans, ham and sausage into the pot, and fry for 20 seconds over medium heat.

Step 4: Put the rice into the pot, stir-fry on high heat for about 1 minute, then put the pepper, chicken essence and salt into the pot and stir-fry for 50 seconds, and finally put the chives into the pot and serve.

Tips for making egg fried rice]:

1. When making egg fried rice, the yolk and egg white of the egg need to be fried separately, because the egg yolk and egg white are fried together, and the scrambled egg will not only make the rice grains stick together, but also cannot make the aroma of the egg completely combined with the rice. Separate scrambled egg yolk and egg whites can not only make the rice golden and loose, but also make the rice fragrant, so when you fry rice in the future, you must separate the scrambled eggs.

2. When frying egg whites, be sure to fry them at low oil temperature, because most of the protein in eggs is protein, and if the protein encounters too high a temperature, it will immediately gelatinize.

3. After the rice is put into the pot, it needs to be fried immediately on high heat, because stir-frying on high heat can reduce the loss of water in the rice, so that the rice can eat more vigorously.

Egg fried rice is firmly believed to be an ingredient that everyone is not unfamiliar with. This ingredient is not only easy to make, but also has a high nutritional content, because in the case of egg fried rice, it is possible to add a variety of ingredients, such as raw eggs, cabbage, and bud rice. Naturally, the successful egg fried rice is generally all one by one, and in order to achieve that practical effect, you need to grasp a certain way.

Let's introduce you how to make egg fried rice one by one!

First, the selection of materials. Northeast Terrier Rice - The reason is the pursuit of perfect elastic and tough taste, which can be fried but the millet grains are tight and detailed, and the Northeast Rice can lock the water in the millet grains, dry on the outside and elastic on the inside.

2. Water flow.

White rice with a normal water flow is fine, but if it is not too soft, it is fine. After cooling in the refrigerator for more than 3 hours, the millet grains will regenerate and harden during this whole process. Then pinch apart disposable gloves or grocery bags, not very broken, no more than a finger-sized piece of rice.

Since the white rice will be firmer after rebirth, the time to stir-fry is too tight, so you need to pinch it beforehand. Whip the egg mixture evenly on it.

3. Generally, the pot should be moistened first.

In order to prevent the rice grains from sticking to the bottom of the pan during the egg fried rice, which will affect the color, flavor and taste, and then use the pot to scramble eggs or egg fried rice before the pot, be sure to moisten the pot first.

After washing, the pot is boiled over high heat, then add a certain amount of salad oil to boil, and gently brush the pot to make its surface sufficiently stained with salad oil, and then pour in unnecessary oil, leaving only appropriate oil in the pan, and then pour in eggs or rice stir-fry.

Note that for egg fried rice to be loose and delicious, you don't need to have too much oil.

4. Stir-fry quickly.

If you want the egg fried rice to have a clear practical effect, first stir-fry the candle white rice, seasonings, and condiments, and then add the rice and stir-fry.

If you need to turn the fire before cooking, and stir-fry the rice with a frying spoon as much as possible, so that it will be evenly combined and clear.

Fifth, do not fry for a long time to prevent dry knotting.

Egg fried rice must be fried quickly with fire, not fried for a long time, fried until cooked, then you can start the pot, otherwise the water content will be lower and lower, and the rice will be fried and drier.

It's very egg fried rice with sauce, and if it's too dry, you won't be able to achieve a rich and moist taste. In the case of egg fried rice with raw eggs, white rice is added when the eggs are half-cooked, and the fried rice is coated with a layer of orange yellow.

It is recommended to use slightly harder rice, and then stir-fry after the rice has cooled, so that the fried rice is clearly defined. Remember not to add too much water, keep track of the time to stir-fry, and hear the fried rice make a noise and the rice grains have started to bounce and you can get out of the pan.

There are various styles of fried rice, such as Yangzhou fried rice, curry fried rice, bacon fried rice, etc., which are widely sought after by the public.

Fried rice should be delicious, and a lot of effort should be put into rice, side dishes, and seasoning.

It is best to use the rice overnight, and if you refrigerate it overnight, the rice will become a little harder than the original. Secondly, eggs should be added to the rice before frying, so that the fried rice can be clearly grained.

Here's how to fry rice:

Ingredients: 300 grams of leftover rice, 2 eggs, 40 grams of bacon, 20 grams of winter vegetables, 10 grams of spicy tempeh sauce, 2 grams of refined salt, 1 chives, 20 ml of cooking oil.

Steps: 1. Knock eggs into the leftover rice.

2. Mix well and let stand for 5 minutes.

3. Prepare the ingredients, diced bacon, chopped green onion.

4. Pour cooking oil into the pot.

5. When the oil temperature is 5 hot, stir-fry the winter vegetables first.

6. After the fragrance is out, pour in the mixed rice.

7. Stir-fry all the time, stir-fry for about 5 minutes, and then add refined salt.

8. Stir-fry well and add the bacon.

9. Add spicy tempeh sauce.

10. Stir-fry until the rice grains are clear and golden brown.

11. Finally, sprinkle in the chopped green onion and stir well.

12. Finished product drawing.

I use an overnight meal. The rice is boiled hard and left overnight, so that the fried rice is clearly grained. In addition to rice, the technique of fried rice is also very important, after the eggs are scrambled, the fried eggs are broken with a shovel, and the rice is added to stir-fry over low heat, which is easy to fry on high heat.

After the rice is put into the pot, stir-fry quickly, add a little salt and stir-fry evenly.

You don't need to add water to stir-fry rice, and once you add water, the rice becomes soft and liquid, and it sticks together easily. Don't add too much oil, many restaurants fried rice is very greasy, and the rice itself is cooked. Stir it until evenly heated to taste.

Fried rice celebration tips:

Wrap the rice in egg juice and fry the eggs and the rice to the rice, and then mix them together, so that the fried rice is not easy to fry the grains, easy to fry the paste, and the large eggs are sometimes not very popular with them.

But wrapping rice grains in egg juice is different, anyone can fry fried rice with clear grains, of course, you need to fry it for a longer time, if you like fried rice with hard texture and texture, fry it for a while, and if you like soft rice, it will take about five or six minutes, and the same is clear. If you don't add minced mustard, you can add a little salt to the egg juice, so that the saltiness will be more even, and it is better than sprinkling it directly in the pot.

It is a loose method of stir-frying rice.

Use white rice with a full grain and consistent texture to make a beautiful and delicious fried rice. When the rice cooking switch jumps, don't be in a hurry to open the lid, let the rice stay in the pot and simmer for 10 minutes, then open the lid and stir the rice loosely, so that the whole pot of rice has uniform humidity and consistent taste. In addition, a little salad oil in the pan before cooking rice can also make the rice more shiny and non-sticky!

For novice cooks, if you want to easily stir-fry the rice grains loosely, using chilled leftovers is the best option. If the leftovers are taken out of the refrigerator, if the rice grains stick to each other and become hard, as long as the rice is placed on the sieve and rinsed with cold water, the rice grains will automatically spread out, drained and then stir-fried.

Assorted fried rice preparation.

First, the materials. Ingredients: 1 bowl of rice, 2 eggs, 1/2 cucumber, 4 slices of luncheon meat.

Excipients: a pinch of chives, 1 teaspoon salt, 1 tablespoon oil.

Second, the practice. 1. Dice cucumbers and luncheon meat, beat eggs with 1 2 teaspoons of salt, and mince chives for later use.

2. Wipe the pan dry and pour in 1 tablespoon of oil.

3. When the oil temperature is heated to 5, pour in the beaten eggs, stir quickly into pieces, and set aside.

4. Pour in the luncheon meat and use the remaining oil to stir-fry the meat until fragrant.

5. When the surface of the meat is slightly charred, pour in the overnight rice, add the remaining 1 2 salt, and stir-fry evenly.

6. Add the scrambled eggs in the third step and stir-fry evenly.

7. Add the diced cucumber, stir-fry quickly, then turn off the heat and remove from the pot.

For example, indica rice, Northeast japonica rice, etc.

If you want fried rice one by one, you need to choose rice with low viscosity and high hardness, such as indica rice, Northeast japonica rice, etc. Secondly, the rice to choose is best to have moderate moisture and overnight rice. You also need to moisten the pan before frying rice, and you also need to quickly stir-fry when stir-frying, and you can't fry it for too long.

When choosing rice for fried rice, you need to choose rice with low viscosity and high hardness. The fried rice made from this kind of rice is easy to disperse, and the fried rice has a distinct feeling.

Don't use freshly cooked rice for fried rice or leave it for a long time. Freshly cooked rice has a lot of moisture and tends to stick together, while rice that has been left out for a long time tends to regenerate and become very hard, so it is recommended to use overnight rice.

When frying rice, you need to boil the water in the pan first, then pour in enough salad oil to heat the bottom of the pan, so that the surface of the pan is completely attached to the salad oil, and then pour in the rice for stir-frying.

When frying rice, you need to use a spatula to stir up the rice, add the seasoning and stir-fry it quickly, and stir-fry the seasoning well, the rice will become old if the time is too long, and the rice will be dry and have no moist taste.

When making fried rice, if you want to make the fried rice taste good, then we need to fry the fried rice into one grain at a time, so that the fried rice tastes and tastes very good, and at this time we need to pay attention to some details, it is better to turn the rice loose, and we need to drop a little salad oil in the pot before cooking the rice, so that the rice can be more shiny and non-sticky. And use white rice with full grains and a consistent taste, so that you can stir-fry delicious fried rice. When the rice is cooked, don't be in a hurry to open the lid, you can leave the rice in the pot and continue to simmer for 10 minutes, then choose to open the lid, fluff the rice and mix well.

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Two or three things about steaming rice: When steaming rice, water is put in according to the proportion, but some rice is a bit difficult to steam according to this ratio. Adjust according to your own rice, and at most you will lose.

2.Cold water after cooking: As with porridge, remove the rice grains immediately after the rice is cooked, and the rice grains are absolutely clear.

3.Knead the rice before stir-frying: cook more each time you cook the rice, and refrigerate the rest in a crisper bag. The next time you scramble the egg rice, take it out and knead it through the plastic bag, and it will soon become a distinct pattern. Cut the plastic bag, pour it into the pan and fry it.

4.Drizzle some water over leftovers: When frying rice, pour some water into the leftovers and then press the rice with a spoon. At this time, the rice luck branch trembling has cleared.