Is egg fried rice any good? What is the best scrambled egg fried rice

People who watch food don't like to eat. Turnip greens have a favorite, and there is a lot to see if the person who copied it will fry it, whether it is delicious or not.

There are two ways I usually do this, one is to beat the eggs in a bowl, pour them into a large bowl with rice, stir well, let it sit for a few minutes, let the rice fully absorb the egg juice, and wait to stir-fry. The rice stir-fried by this method is golden brown, which I learned in the recipe, called **egg fried rice, and the rice tastes fragrant and eggy. The other way is to beat the eggs, put a little salt, fry them slightly in a hot pan, and set aside.

Whatever you like. Step 2: Cut the green pepper into small strips, cut the luncheon meat into small cubes (you can mix and match the ingredients here, you can match them as you like), slice the garlic, and cut the green onion into small cubes.

Step 3: Fry the ingredients first, add garlic slices in a hot oil pan and stir-fry the pot, add shredded green peppers, add diced luncheon meat after the fragrance comes out, put in the salt when it is almost cooked, and set aside. Step 4:

Put green onions in a hot oil pan (green onions are the soul of fried rice), add the rice after the fragrance is out, stir-fry quickly, pour in a little soy sauce, a little cooking wine (the function of cooking wine is to fully evaporate the water in the rice), a tablespoon of sugar, an appropriate amount of salt, continue to stir-fry, and use the second method in step 1 to put in the scrambled eggs and fry them. Then pour the fried ingredients into the rice, stir-fry evenly, serve on a plate, and the fragrant fried rice is ready! Also, make fried rice for up to two servings at a time, which will be easier to make.

It seems that you have not grasped the essentials of step 1 well; Be sure to do a good job in the ratio of eggs to rice, put an egg in a pot of rice that will definitely not work, remember that the egg must be opened, mix well with the rice and let it sit for a while before starting. Of course, don't put eggs in a hurry. In addition, the heat is also more critical.

Don't worry, I believe that if you experiment twice slowly and find experience from it, you will definitely succeed.

50 grams of ham, 104 grams of shrimp, 2 eggs, 35 grams of green beans, 2 bowls of white rice, 1 green onion, 5 tablespoons oil, 1 tablespoon soy sauce, 1 2 tablespoons chicken broth mix, 2 tablespoons salt.

1. Remove the head and tail of the shrimp, peel the shell and wash it; Cut the ham into cubes, chop the green onion into chopped green onions, and beat the eggs into an egg mixture.

2Boil the water in the pot, add 1 tablespoon of salt, pour in the green beans and blanch for 30 seconds, remove the cold river, drain the water and set aside.

3Heat 2 tablespoons of oil, stir-fry the diced ham over low heat, pour in the fresh shrimp and stir-fry until it turns red, then put it on a plate.

4Add 3 tablespoons of oil to heat, pour in the egg mixture and wait for 10 seconds, add white rice and stir-fry over high heat until scattered, until the rice grains are loose and golden brown.

5Pour in the ham, shrimp and green beans and stir-fry for 1 minute, until the ingredients in the pot are evenly stir-fried.

6Add 1 tablespoon soy sauce, 1 2 tablespoons chicken broth and 1 3 tablespoons salt and stir well to taste.

200 grams of rice, 1 egg, 5 shrimps, 20 grams of barbecued pork, 30 grams of corn, carrots and celery, 1 green onion, appropriate amount of cooking wine, salt, chicken powder, 15 grams of broth.

1. Mix the rice with a little oil; Beat the eggs and add a pinch of salt.

2Barbecued pork, diced green onion, chopped green onion.

3. Add a little oil to the pot, fry the shrimp, add the miscellaneous vegetables and stir-fry until fragrant, spray cooking wine, pour in 15 grams of broth, and remove the flavor from the pot.

4. Start another pot, fifty percent oil temperature, put in the eggs and fry them without color, put in the rice and fry until the grains are clear and the eggs are scattered, put in the salt gram and chicken powder gram and stir well.

5Add the mixed vegetables, barbecued pork and shrimp and stir-fry well, sprinkle in the remaining chopped green onions and stir-fry until fragrant.

250 grams of rice, 30 grams of ham, 1 egg, 20 grams of peas, 25 grams of cucumber, 25 grams of shrimp, 30 grams of oil, 1 gram of monosodium glutamate, 5 grams of chopped green onion, 3 grams of salt.

1Crack the eggs, fry them and chop them, and dice the ham, cucumbers, and shrimps.

2. Wok to high heat, add ham, peas, shrimp and mix well, then add rice, eggs, cucumbers, shrimp, peas, monosodium glutamate, salt and stir-fry slightly, and then put on a plate.

Green beans, carrots, ham, sausages, eggs, rice, garlic seeds, green onions, salad oil, salt, chicken essence.

1Wash the carrots and ham and cut them into small cubes. Then wash the accessories and cut them into foam, crush the eggs and add a little green onion foam.

2. Put a little salad oil in the pot and add it to 80% hot. Put the chopped ingredients and chopped garlic into the pot and stir-fry until you can smell the fragrance, and then put the eggs into the pot and stir-fry. When the eggs are scrambled until golden brown, serve them on a plate.

3Add a little salad oil and heat it to 80%, then put the rice in the pot and stir-fry. At this time, add a little salt and chicken essence to the rice. When the rice is fried until the rice grains can be popped up in the pot, then return all the main ingredients and auxiliary ingredients that have just been fried to the pot until the rice grains are soft and non-sticky.

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1 This is the most traditional way to make egg fried rice. But most people don't know. After the water is boiled, pour the washed rice into the water and strain it out, remembering, it is good to go all at once.

Then, after the rice is steamed on the stove, it is mixed with eggs and scrambled. 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 Refrigerate the rice in the refrigerator for 2-3 hours without covering; Before stir-frying rice, add a little vegetable oil to the rice and mix well, let the rice grains separate, and then pour in a seafood egg fried rice.

Mix half the egg mixture and soak for 20 minutes; Mix the rice with oil and egg liquid under the oil pot, quickly fry evenly and dry, so that the egg wraps each grain of rice, the jargon is called "gold and silver". Then add ripe green beans and running eggs, add salt and chopped green onions, stir-fry for a while, and then remove from the pot.

Simple egg fried rice also has a big way, let's learn together!

The food has its own taste, don't change it.

Ordinary egg fried rice is too light, and it is better to add these ingredients.

What I like to do:

1. Boiled pot with chopped green onions.

2. Add the steamed and cooled rice and stir-fry thoroughly.

3. Pour over the egg wash and stir well.

4. Add an appropriate amount of salt.

This practice ensures the original flavor of fried rice, and the color of the fried rice is golden, which can be described as "gold and silver".

You can also mix the rice and egg mixture in the container first, so that the stir-fry is also even.

If you like soy sauce, you can put it in when it comes out of the pan, and the sauce is rich, so why not give it a try!

There is nothing wrong with freshly steamed rice if you want to eat fried rice, but it is best to steam it out and let it cool some time in advance, and the rice should be steamed harder. Prepare side dishes at will, vegetables, eggs, soy products, meat, you can do it, there are green peppers, celery, carrots, dried tofu, chives, eggs. /

99% of people don't know that egg fried rice is going to do this.

When it comes to egg fried rice, it is a well-known delicacy, and the most famous is Yangzhou fried rice, which has captured a large number of loyal foodies with its unique taste buds and bright color.

The classic egg fried rice actually doesn't need too many ingredients, just an egg, a bowl of cold rice, and a little salt to taste, a fragrant, well-defined egg fried rice with clear rice grains, and it is suitable for all ages.

If you want to fry the seemingly simple egg fried rice, you can pay attention to the following two points:

First, the choice of rice used to make egg fried rice must not be hot rice, fried with hot rice because of the heat in the rice, not only easy to stick to the pan but also fried into a ball, you can use overnight rice or cold rice, it is best to choose a slightly harder rice fried, if the rice is too soft and rotten is not suitable for making fried rice.

2. There are two types of fried eggs and eggs, one is to scramble eggs first and then put rice, and the other is to fry rice first and then put eggs.

Stir-fry the rice first and then the eggs, the rice is first fried in an oil pan, and the taste is slightly greasy; The oil in the pot has been absorbed by the eggs, and when the rice is fried, not only the rice can be clear and not greasy, but the taste is better and the taste is better.

I've tried both methods, and my family agrees that egg fried rice, which is scrambled with eggs first and then rice, is the most delicious and popular.

Egg fried rice] - first scramble eggs and then fried rice to fry the egg fried rice with clear grains [Ingredients]: 1 bowl of cold rice, 1 egg, and an appropriate amount of salt.

Production steps] Step 1: Beat the eggs into a bowl, add a small amount of salt and beat them, pour an appropriate amount of oil into the pot, pour in the eggs and slide them quickly with a spatula, beat the eggs and fry them until fragrant.

Step 2: Pour the rice into the pot, beat the rice with a spatula, stir-fry evenly, add an appropriate amount of salt to taste and stir-fry well.

A dish of rice with distinct grains and a bright color of egg fried rice is ready to go.

Egg fried rice tips] 1. If the cold rice is lumpy, you can use a spoon to break it up before stir-frying, which is less likely to stick to the pot.

2. Don't add too much oil when stir-frying with cold rice, so as not to make the scrambled egg fried rice too greasy.

3. The rice can be slightly hard, and the rice that is too soft is not suitable for egg fried rice.

In fact, if you want to fry good-looking and delicious egg fried rice, as long as you pay attention to the choice of rice, choosing to scramble egg fried rice with cold rice is half the success, and then the order of egg fried rice, first scrambled eggs is the best choice for fried rice, pay attention to these two small points, I believe you can also fry good-looking and delicious egg fried rice at home.

First prepare some rice, then pour the rice into the pot, simmer for 10 minutes, then beat in a few eggs and stir-fry.

Heat the oil, beat the eggs evenly, cut the shallots, scatter the rice, fry the eggs yellow, add the rice and stir-fry until cooked, add the seasonings and fry the flavors and shallots.

Prepare the remaining rice, add two eggs, stir well, let the rice grains clear, heat the oil, add the carrots and cucumbers and stir-fry until fragrant, then pour in the rice and stir-fry and add seasonings to serve.

If you want to look good and delicious with egg fried rice, first cut the diced carrots and ham for later use, first fry the carrots, ham and eggs until fragrant, and then add rice.

Egg fried rice with sausage is delicious and delicious. Stir-fry the sausage until fragrant, pour in the rice and stir-fry, during which the spatula is constantly stir-fried until the grains are distinct. At this time, add the stirred egg mixture, after the egg mixture is stirred well, add salt chicken essence and soy sauce, continue to stir-fry, and finally sprinkle in chopped green onions.

Steps: Prepare the ingredients. Eggs, rice, chives.

Wash the rice, add an appropriate amount of water and cook it into rice.

Remove the cooked rice into a large bowl and refrigerate for about an hour.

Remove the refrigerated rice and pat loose with a rice spatula. Beat the eggs, add three teaspoons of water, and add a pinch of salt. The eggs scrambled with water will be more tender, and the amount of eggs will be larger, and the eggs with salt will be more flavorful.

I added some black sesame seeds to the eggs so that they would taste better when scrambled.

Chives, chopped shallots.

Remove from heat and add an appropriate amount of cooking oil. The amount of oil can be a little more than usual. Add an appropriate amount of salt, so that it will be more flavorful.

The oil temperature is 70% hot, add white rice and stir-fry until fragrant.

Pat loose with a spatula so that the rice is evenly coated with oil.

Saute until the rice is loose, and set aside.

Remove from the heat again and add an appropriate amount of cooking oil. Pour in the egg mixture.

Use chopsticks to quickly stir-fry the beaten egg mixture.

Scrap until the eggs form small flocculents.

Pour in the rice you just stir-fried. Stir-fry well.

Add a spoonful of salt, a spoonful of sugar, and a spoonful of cooking wine, and constantly stir-fry the rice and eggs so that the eggs and rice are evenly mixed.

Stir-fry until the eggs and rice in the pan are well mixed, add an appropriate amount of chopped green onions, add a spoonful of salt, and half a spoon of monosodium glutamate to taste.

Stir-fry well so that the chopped green onion and fried rice are evenly combined. Turn off the heat and simmer for a while before it comes out of the pot.

Place the egg fried rice in a bowl.

In the upside-down plate, put on a good-looking shape.

Egg fried rice, ready.

Sprinkle with some black sesame seeds to add sight and taste.

Fragrant and golden egg fried rice, let's go!