What are the tips for making fried rice with clear grains?

Everyone will encounter such a situation in their daily life, that is, in the case of egg fried rice, there is no way to fry the rice clearly, and it looks like a lump and has no appetite. In fact, if you want to make the egg fried rice clear, if you control some elements in the whole process of egg fried rice, you can fry it into clear white rice, which includes the moisture content of the white rice, the special tools used for the egg fried rice, and the order of seasoning. In fact, the details of how the egg fried rice is clear and clear.

1. If you want to fry it with cold rice, use hot white rice that has just been cooked, the water content is too sufficient, it is very easy to stick together, and the taste will not be very good, therefore.

You have to use cold white rice, and it is best to ice the white rice in the refrigerator for more than 3 hours in advance to make the white rice harder, so that the fried white rice is not easy to stick together, and it will continue to be clear, and the taste will be softer.

2. Put the white rice into a bag before frying, and sprinkle the millet grains vigorously, or use disposable gloves to make it! In that way, the fried rice will have clear particles.

3. In the case of egg fried rice, remember not to use a shovel to press the white rice, which will make the white rice crush or paste together! Also, the pot does not have to be overheated, otherwise the white rice will stick to the bottom pot.

4. If it is egg fried rice with eggs, remember to fry the eggs in the pot first, and do not have to pour them on top of the rice immediately, which will make the rice more and more battery, and it is not delicious after it comes out of the pot.

5. The ratio of water and rice is best one to one, and the white rice of egg fried rice must be the remaining overnight rice, and it is best to put it in the refrigerator and drink it overnight. If the new rice is fried, it will be very sticky, and of course it will not reach the clarity of the particles. This is also the skill of the chef to fry rice, it is true that there is no leftover rice, so you can only cook it quickly and let it cool to reduce temperature and refrigerate until it is cold to a certain level before frying it, otherwise you will need a lot.

The oil will fry the white rice smoothly and well, and of course it is impossible to make it at home;

1. After the white rice is mashed and loosened, add egg liquid, and mix until the millet grains are evenly stained with egg liquid, and the cysts with egg liquid are not easy to stick to the pan.

2. White rice can be mixed with a small spoon of salad oil and stirred to a loose situation, so as to avoid sticking to the pan. You can also add a teaspoon of salad oil while cooking rice.

3. After heating the oil, you must release raw eggs first, instead of white rice first, if you put white rice first, it is very easy to cause sticking to the pan, and scrambled eggs are generally not sticky to the pan.

4. Doneness is very important. After the eggs are scrambled, turn off the simmer, then put the cold rice, first simmer and gradually turn over, so that the millet grains are stained with oil and then make the fire bigger after being heated, it is not easy to stick to the bottom of the pan.

When making fried rice with clear grains, the oil should be less, and the rice grains of fried rice should be elastic and tough, when frying rice, pay attention to the heat, put the appropriate amount of seasoning, so that the rice can be full of color and fragrance, first heat the oil with high heat, and then fry the rice and eggs together until golden brown, so that the fried rice is distinct.

If you want fried rice to be distinct, you need to simmer the rice hard when simmering rice, use as little oil as possible when stir-frying, stir-fry over high heat, and then add some of your favorite ingredients and seasonings.

Wait for the rice to cool and then fry, otherwise it will increase the moisture, which will stick to the pan, and it will also make the taste worse, put the rice into the packaging bag before frying, sprinkle hard, try not to use a shovel to shovel in the process of frying, and the oil temperature should not be too high.

You can add two eggs to the rice, stir well, pay attention to the heat when frying rice, heat the oil over high heat, add seasonings and light soy sauce when it is almost cooked, so that the fried rice is distinct.

Now I am so poor that I can only afford fried rice, but even if it is just fried rice, I have to make it extremely delicious, otherwise I will be too sorry for myself.

When it comes to fried rice, many people may think that this thing is too simple, just pour the oil and add the rice and stir-fry a few times before eating. On the surface, it looks simple, but it's not so easy to fry the rice until the grains are separated and the flavor is evenly distributed.

In order to make the rice fried by themselves clear and evenly flavored, many people have thought of a variety of methods, I believe many people have heard a lot of tips for fried rice on the Internet or from other people, but what about these tips? How do you fry rice to make it taste better?

Today, I will answer the common problems of many people, so that the taste and texture of fried rice are the best. When stir-frying rice, keep in mind 3 tips, and the fried rice will be distinctly grainy, which is both delicious and flavorful.

First: what kind of fried rice is better when fried in oil?

I believe that many people do not pay attention to the oil temperature when frying rice noodles, but the oil temperature has a very big impact on the taste and texture of the dish when stir-frying.

If you want to fry a plate of really delicious rice, you must use hot oil in a hot pan, and after pouring the oil into the pan, turn the wok first, so that the places that can be touched when we fry rice are stained with a layer of oil (chefs call it a slide pan), so that when the oil temperature is 70% hot, that is, when the surface of the oil is slightly smoking, you can fry rice.

Second: Is it really better to make fried rice with overnight rice?

If it is the same rice and the same cooking method, the fried rice made by overnight rice will be more delicious, because the taste and softness of the rice after fermentation overnight are more suitable, but it does not need to be said that the freshly cooked rice fried rice is not as delicious as the overnight rice, because the factors that determine whether the fried rice is good or not are the type of rice and the method of our cooking.

It's best to choose rice with a slightly hard texture, simmer in the pot for about ten minutes after the rice is cooked, and then turn the rice up and down with a rice spoon, so that the temperature of the rice is the same, and the fried rice is also distinct, and the soft rice is not so delicious.

Third: when is the best time to add eggs and side dishes?

If you add side dishes, of course, you will fry the side dishes first and then add rice, and then add rice after the side dishes are fried until they are broken, and then continue to stir-fry a few times to add seasonings, chopped green onions or something to get out of the pot.

If you want to make egg fried rice, there are two ways: the first is to scramble the eggs like any other side dish, and then add the rice after the eggs are set; The second method is to stir-fry the rice and then add egg liquid to make **fried rice, but to be honest, **fried rice is delicious but difficult to make, everyone will know if you try it.

Put a little less water when steaming the rice, so that the rice grains should not clump after steaming, and the fried rice is delicious and distinct!

How can you make fried rice with distinct grains and delicious grains? Let me share my personal experience! It is.

Put the simmering rice. Place in a bowl in the refrigerator. Set it overnight and take it out the next day.

After taking out the rice, beat an egg and mix it with the rice. Then put the chopped shallots in the pan. Then stir-fry the rice, at this time, the fried rice must be particularly delicious one by one, if you have carrots, cucumbers and ham, it will taste even better.

The first thing to keep in mind when stir-frying rice is to completely steam the rice out of water. The second is to add more oil when stir-frying, and then add toppings such as onions, ham sausages, and chicken breasts.

Personally, I think that overnight rice must be used when frying rice, so the moisture content of such rice is not high; In addition, when frying, pay attention to the amount of oil and control the heat; Pay attention to the above two points, and the fried rice will be very delicious.

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, 1 teaspoon of chives, 1 tablespoon of 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.

Don't underestimate egg fried rice, it's simple, quick to make, and nutritionally balanced.

Back then, Houmen Kao cooks generally tried two things: shredded pork with green pepper and egg fried rice.

It makes sense when you think about it, sometimes simple things are the most profound.

Regardless of which of the following practices you use, there are a few things in common.

1.Meals must be overnight. The main thing is that it is fried out and scattered. Put leftovers in the refrigerator, don't cover them with plastic wrap and leave them overnight. I really didn't immediately take the money and go out to the stall to ask for something.

2.Regardless of health concerns, animal oil is definitely better than vegetable oil.

3.Add a little water to the eggs after stirring, so that the eggs are easy to break after scrambling.

4.Don't be greedy, there should be fewer eggs, more eggs than rice will not be delicious.

1. Basic Law: Fried rice with chives and eggs.

1.Crack the eggs, stir, add salt and add a little water.

2.Take a few shallots, as long as the shallots are white, and cut them into minced pieces.

3.On high heat, fry the eggs until golden brown and use a spatula to make small pieces, the smaller the better.

4.On low heat, pour in the rice and fry it together, add a little salt, and the rice should be fried until it is crystal clear.

5.Add green onion and stir-fry a few times before cooking.

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 it.

The eggs are lumpy, quickly sliding and scrambling 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 be responsible for the salty death. 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 is clumpy, it will be fluffed into grains after being fried. Then add a pinch of salt to taste. You can also add some chopped green onions at the end of the potting.

A plate of fragrant and delicious egg fried rice is ready. I don't know if you are interested in doing it yourself and having enough food and clothing.

Key points: Do not put the egg mixture in the pan at a high oil temperature, and stir-fry quickly and break up.

Put the cold rice in the pot and slowly shovel it loose, don't add water to the eggs, remember not to put MSG, if you put MSG, there will be no umami of eggs.

You can use leftover rice, the rice of fried rice should be steamed harder, and the rice should be stirred with eggs first, and the fried rice is super delicious.

The fried rice grains are clearly divided into the method of Kai Bridge:

1. Stir-fry with cold rice, because the hot rice grains will stick to the mold together.

2. Put the rice into a plastic bag before frying, beat the rice grains by hand, or use disposable gloves to grab the rice, and the fried rice will be distinct.

3. Don't press the rice with a shovel when frying rice, it will break or stick together, and don't overheat the oil pan, which will make the rice stick to the bottom of the pot.

4. If it is fried rice with eggs, fry the eggs in an oil pan first, and do not pour them directly on top of the rice, which will make the rice mush.

Two conditions are required, one is to need two rice (overnight rice), and the other is to add eggs to the rice before scrambling, the detailed steps are as follows

Ingredients: 300 grams of leftover rice, 2 eggs, 40 grams of bacon (added to personal taste), 20 grams of winter vegetables (added to personal taste).

Preparation of accessories: 10 grams of spicy tempeh paste, 2 grams of refined salt, 1 chives, 20 ml of cooking oil.

Step 1: Knock eggs into the leftover rice.

2. Mix well and let stand for 5 minutes.

3. Prepare ingredients during the period. Bacon, chopped green onion, finely chopped.

4. Fill the pot with cooking oil.

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

6. Pour in the bibimbap rice after the flavor is fragrant.

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. a finished product.