How to make the golden egg fried rice so delicious, the rice grains are distinct, the color is golde

Sit on the water, add a pinch of salt when the water boils, and add the peas. When the peas are almost ripe, put in the carrots, blanch for another 2 minutes, and remove the cold water; Sit in a pot and put oil, pour in the rice, and quickly break the rice; Pour in the beaten egg mixture and stir-fry quickly; After stir-frying for a while, add the peas, carrots and bell peppers and continue stir-frying; Finally, add an appropriate amount of salt, add chives, stir-fry evenly, and then you can get out of the pot.

Prepare the overnight rice first, heat the oil and pour in the eggs, then pour in the overnight rice, stir-fry into one by one, and then add an appropriate amount of salt and light soy sauce.

Heat the pot, then put the egg liquid into the pot and stir-fry, add chopped green onion and salt, then put the rice, stir-fry, serve on a plate.

Let's talk about the benefits of eating this ingredient. Eggs can slow down aging, and eggs basically contain all the nutrients that the body needs, so they are called "satisfactory nutrient banks". Nutrition experts call it the "fundamental protein method", and eating eggs consistently and appropriately is one of the ingredients for many long-lived people to prolong their lives.

The most important thing is that eggs contain more oleic acid that is beneficial to the body, which can supplement vitamins for the body, and it is not easy to make the body fat, which is an essential ingredient for enhancing physical fitness. Good friends who know know that the ingredients I am looking for generally have two functions, either it is inconvenient to be able to **, or it is inconvenient to be able to beauty and skin care, and today's ingredients are very good to meet their specifications.

The first step is to open the eggs, separate the egg yolk and protein, put the egg yolk into the white rice, and make tomato and egg soup in addition to the protein, which cannot be wasted. Step 2: Stir the egg yolks and white rice well. Step 3: Add oil to the frying pan, first pour in half of the chopped green onion and stir-fry it until fragrant, and then add the white rice mixed with egg yolk and stir-fry together.

Step 4: Add a little salt and condiments, and the white rice will be stir-fried until the grains are clear.

Step 5: Sprinkle the remaining green onions before the pot, and the special food is ready. This meal was very good in the morning, and the simple and fast hands were still hungry. Only the egg yolk is used in the egg fried rice, the color is particularly beautiful, you can't see the egg when you eat the egg, there is no fishy smell, and the egg soup is a very good breakfast.

Another delicacy of the lazy artifact in summer, the more you eat, the more fragrant the egg fried rice, the meat is not replaced, welcome to taste. Especially for those who are not very good at cooking, you must try this ** egg fried rice, because it is too simple and delicious, and it is really another delicacy planned for lazy people in summer. Tips:

1. The excess protein can be used to cook vegetables and soup. 2. You can fry the fragrant bottom pot with green onion roots, and put the green onion in the case of the pot. 3. Before it comes out of the pot, you can put a little spicy and cumin powder, the taste is simply delicious, don't want it.

If you want to have clear grains, you can choose to steam the rice the night before, then separate the egg whites and yolks the next day, stir the egg yolks and rice well, then stir-fry over the heat and add light soy sauce to taste, a little salt, you can also add corn, diced carrots, green beans, etc., and the separated egg whites can make an egg drop soup!

1 bowl of rice, 2 eggs, 1 carrot, 3 slices of ham, glass lettuce (green onion)...1.Crack two eggs into the leftovers and stir to combine.

If you want a good color, you can only put egg yolks, and keep the egg whites for scrambling. If home frying is not demanding, you can put whole eggs. 2.

It is to steam the rice first, and then fry it after steaming, add more oil when frying, and wait for it to be fried until fragrant before putting an egg.

Preparation: Overnight leftovers are cooled and sealed in the refrigerator. The rice used to make egg fried rice is moderately soft and hard, and it is easy to form a lump when it is too soft to be fried, and it is too hard to fry and too dry, and it has a bad taste.

First of all, steaming such rice is not a simple matter. Don't put too much water when steaming rice, otherwise the rice will stick together, and such rice will not be able to be distinct. Steamed rice is considered to be a good rice.

Before cooking rice, we need to put a little salad oil in the pan, which will make the rice 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, most of the rice they usually eat is very starchy, so cook it first, drain the water and then steam it so that the rice is not so sticky.

It is best to leave it overnight to allow its moisture to evaporate a little more.

Heat the oil in the pan, run the pan evenly with the hot oil, and pour out. Put the rice, low heat, be patient, let the rice fry slowly in the pot, press it with a spatula, and separate the rice one by one. Stir-fry the rice to clear the grains, it must be indispensable overnight rice, press the rice to separate, beat the egg into the bowl and stir, then pour the egg mixture into the rice and stir well, add seasoning, and the last step is to add some vegetable oil and stir well.

If you want to fry the well-grained egg fried rice, you must first choose the grainy and full rice, don't want the slimy rice, after the rice is steamed, sprinkle the evenly stirred egg liquid on the rice, let the steamed rice fully absorb the egg juice, and then put it in the pot for stir-frying.

I know this best, beat the egg mixture well in advance, then mix it with the rice, and then pour oil to stir-fry, don't fry it too old, so that the rice will be fried very evenly, you can try it, I also made it like this before, the color is also relatively good-looking, and the taste is also very good, there are many people who make mistakes, they are all scrambled eggs in advance and then put in the rice, which is wrong.

First, break the eggs and stir, add a bowl of overnight rice to the oil pan, after the fried rice is grainy, pour in the egg liquid, and keep stir-frying until the egg liquid is completely absorbed.

When making, don't fry the egg mixture too much, but when it is about to solidify, pour the rice into a quick stir-fry, so that the egg liquid is wrapped in rice, it will be very delicious and the grains are clear.

First of all, choose a little hard rice, preferably overnight. Put the rice in a bowl, beat the two eggs in the rice, and mix the rice and eggs well so that the rice is covered with egg wash. Clause.

2. Wash the cucumbers and cut them into small cubes, wash the carrots and cut them into small cubes, cut the green onions into chopped green onions, cut the ham into small cubes, and beat an egg in a bowl. Clause.

3. Put oil in the pot, put the eggs in and fry them, add chopped green onions, pour in the mixed rice, slowly stir-fry over low heat for 3 minutes, add cucumbers, carrots, ham sausages, fry for 2 minutes, add light soy sauce, dark soy sauce, salt, monosodium glutamate, stir well, and the delicious ** fried rice is ready.

First of all, it should be used in the refrigerator overnight rice, and secondly, you need to add a little salt to the egg mixture in advance, and then fry the rice first, and pour the egg mixture on top of the rice grains when the rice is slightly hot, stir-fry quickly, and quickly get out of the pot.

First of all, the rice to choose fried rice must be leftovers, the leftover rice will be more sparse, before frying the rice, you should mix the eggs and rice evenly, and stir-fry.

It is to heat the oil in the pot in advance, and when using it, you must use overnight rice to stir-fry each grain of rice to achieve a clear state.

When frying rice, pour some salad oil into the rice, so that each grain of rice can be separated, and the scrambled egg fried rice will be distinct.

If you want to make the rice clear, it is very important to steam the rice at noon, don't put too much water, otherwise the rice will be very sticky, in principle, when steaming rice, add water to the height of the pot rice one finger joint can be. Secondly, when making egg fried rice, there is a step so that the rice does not stick together, but many people don't know this step!Many people will scramble eggs first when making egg fried rice, and then add rice to stir-fry, and you can also add some of your favorite side dishes to it, in short, eggs and rice are separated.

But before the rice is put into the pot, pour the egg liquid directly into the rice and stir, so that the egg liquid is wrapped in each grain of rice, so that the scrambled egg fried rice must be distinct.

First of all, you should fry the rice first, and after stir-frying it for the right time, pour the prepared egg mixture into it, and you can also add some salt appropriately.

Beat two eggs in a large bowl, then pour in a bowl of rice and mix well with a spoon. Spread the rice as far as you can, so that each grain of rice is coated with egg wash

Ham sausage and other side dishes are all diced, I personally like to eat onions, you can cut the onion first, stir-fry in the pot, super good, heat the pot over medium heat, pour an appropriate amount of oil, after the oil is hot, lay the mixture of eggs and rice, stir-fry slightly and add fine salt, and then keep stir-frying, at this time you will find that the rice is more and more distinct, and each grain is golden brown. The rice is almost evenly fried, and the ham sausage is stir-fried, add the chicken essence for about a minute, turn off the heat and add chopped green onion and stir-fry. Serve.

The ratio of rice to water added to normal cooking rice is to be hard, so the ratio of rice to water is 1:1, and the cooked rice is strong, and it is rarely dehydrated overnight, and it is still very chewy to eat and does not come back to life. The indica rice in the south is just the opposite, sophomore, after the rice is washed, 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, using the method taught by my mother: use one finger to put it on top of the rice, the water is crispy and sticky.

If left overnight, it will be dehydrated and rejuvenated, and it is easy to break up when used to make fried rice, showing grains.

When cooking 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 fried rice cooked in this way has to be cooked overnight, such rice has been cooled through, and the moisture is gone, and then, pour some oil into the rice before frying, grasp it well, and then fry it is delicious, especially the soy sauce fried rice, the soy sauce should be poured when it is about to come out of the pot, pour it around the pot, don't be fragrant, the fried rice is also delicious, and the rest will be said. When cooking rice, you need more water, and when the water is boiled, the rice is almost cooked.

When the seventh or eighth is ripe, take out some rice and pinch one or two rice grains by hand, and when you feel that there is no hard core in the rice, take it out and set aside. Another method is to steam in a steamer, put water in the pot (more water) and stir-fry the rice in the pot to make it more delicious.

If you want to make fried rice with freshly cooked rice, pour the rice on the cutting board, and we often boil the rice for a roll or two, take it out, and steam it in a cage, and the fried rice will be distinct. I use leftover rice to make egg fried rice, but the fried rice is either sticky and greasy like rice cakes. So how do you make a plate of fried rice that is grainy and not greasy?

Break it out and let it cool, blow a blow of air to let the surface of the rice grains dry somewhat.

Personally, I think that if you want to make the egg fried rice distinct, it is very important to choose the best ingredients first, to choose high-quality rice suitable for fried rice, not too much water when cooking rice, to cool the cooked rice before stir-frying in the pot, and then introduce the beaten egg liquid to fry in the pot, remember to fry the side dishes before putting the rice, which is also a key step in fried rice. In this way, the fried rice will be well-grained.

We can choose the overnight rice, and then put some oil in the rice, so that the fried egg fried rice will have clear grains.

If we want to make egg fried rice, first of all, we have very requirements for rice, we must use overnight rice, so that there will not be too much moisture, and secondly, before the quarrel, we should beat the eggs in the rice and fuse the two, then when frying, the grains will be clear, and the eggs are sandwiched with the rice, and the rice sticks to the eggs.

First of all, add oil to the pan, add the rice when the oil temperature rises to 30% hot, stir-fry until the rice grains are clear, and then add the egg liquid, so that the scrambled egg fried rice will be distinct.

If you want to have clear grains, the key is to look at the rice, when steaming the rice, you must put less water, and you must put it in the refrigerator overnight.

We should pour in the rice first, and then pour in some oil, so that the egg fried rice will be especially delicious and will be well grained.

When cooking egg fried rice, the heat must be appropriate, and the oil should be put in more, so that the rice can be fried with clear grains.

The night before, the rice needs to be steamed out and put in the refrigerator so that the rice can be clearly defined.

The white rice used to make egg fried rice must not be hot porridge, because of the heat flow in the white rice, it is not only very easy to stick to the pan but also continue to fry the clumps, you can use overnight meals or cold rice, it is best to choose slightly harder rice fried, if the white rice is too crispy is not suitable for making egg fried rice. There are two types of egg fried rice, one is to scramble eggs first and then put white rice, and the other is to fry rice first and then put eggs. Stir-fry the rice first and then the eggs, and the white rice is stir-fried in the pan first, giving it a slightly greasy taste.

The oil in the pot has been digested and absorbed by the raw eggs, and when the rice is fried, not only the white rice can be clear and not greasy, but the taste is stronger and the taste is better. Eggs can be used one to two, depending on the amount of white rice, and then there is a key point is not to put the old soy sauce king, this color is not good-looking, light soy sauce can be put a little bit, not too much, to maintain the original egg aroma of raw eggs is the best. Don't put too much vegetable oil, it's not easy to digest if you put too much egg fried rice oil, it's okay to be moderate, and it doesn't have to be greasy.

Remember to sprinkle raw eggs and then egg fried rice, as well as some auxiliary ingredients such as minced chives and diced cucumbers, which should be put again, diced carrots and sausages, and green beans can be put first. Pure egg fried rice, only raw eggs, white rice, salt, green onions. Raw Materials:

1 bowl of white rice, 2 raw eggs, 6 shallots, a small amount of salt. Method: A bowl of rice that is steamed in advance and cooled thoroughly, I usually steam it the night before and fry it for breakfast the next morning.

Knock two eggs into a bowl, add a spoonful of cold water and sprinkle it, so that the eggs will be softer and smaller when scrambled.

Add half the amount of green onion to the beaten egg mixture and stir. Put a little oil in the pot, pour in the green onion after heating, simmer the aroma of the green onion, pay attention not to let the green onion burn, and keep the emerald green. Pour in the egg mixture, turn to a simmer and quickly use chopsticks to spread the egg mixture until all the curdles are formed.

Pour in the white rice that has been warmed for one minute, stir-fry evenly and evenly disperse until the grains are distinct. After the rice is stir-fried, add a little salt and stir to turn off the heat. Place the sautéed white rice in a bowl and turn it over on a plate to serve.