How to cook egg fried rice with rotten rice, how to cook rice with egg fried rice

2 eggs, 300 grams of rice. Seasoning: 1 3 green onions, 1 tsp salt.

Method 1: Beat the eggs into egg liquid, and pour the egg liquid when the oil in the pot is 60% hot.

2. Quickly use chopsticks to draw circles in the egg mixture until the egg liquid solidifies and stirs into pieces, and after the eggs are fragrant, put them out for later use.

3. Pour about 1 poached egg into the pan.

Put the rice in the pot and stir-fry the oil, after the surface of the rice grains is coated with oil, add the chopped green onion and stir-fry evenly.

4. Pour the chopped eggs into the pot, stir-fry evenly with the rice, and then season with salt.

Introduction 1. The rice must be broken up. If you want to use leftover rice, it is best to make it with leftover rice overnight, which is probably known to everyone on earth. Because the leftover rice has less water, it has a clear grain and a good taste.

However, most of the leftover rice is a large piece of rice, and it takes some effort to pound the rice into one by one, and if you are slow, there is a possibility of a pot. Here are two tips for mashing rice, whichever you want:

Rice is first made into fist-sized pieces with a spatula and pestle, then dip your hands in water, gently dust the water on your hands on the rice, repeat two to three times, then put the rice in the microwave, medium heat, 2 minutes, the rice lumps will become small grains.

Or, after the eggs are scrambled and served, add some oil to the pot, low heat, pour the rice into the pot, cover the pot and simmer for half a minute, then open the lid and gently press the rice with a spatula, you can easily break the rice.

2. The proportion of oil is also very important, too much oil, too greasy, less oil, and too dry. In general, stir-frying 4 bowls of rice (the bowl you usually eat) requires about one poached egg in oil. If you are still unsure, you can put a little less at first and keep stir-frying the rice over low heat.

If the rice grains appear dry and there is hardly any oil visible on the surface, then add a little more oil and continue to stir-fry until the surface of the rice grains is stained with oil.

3. Eggs are scrambled and stir-fried until fragrant. After pouring the egg liquid into the pot, you should use chopsticks to quickly draw circles in the egg liquid until the egg liquid solidifies and breaks up into small grains, the most important thing is that the eggs do not come out immediately after solidifying, continue to fry on the fire for a while, and wait until the aroma of the eggs wafts out before coming out of the pot.

4. Put the chopped green onion after the rice, first declare, this is my personal preference. If you put chopped green onions first, if the heat is not well controlled, it will easily become mushy and burnt, the taste will not be good, and it will look black and slimy, which will also affect your appetite. That's why I usually stir-fry the rice and then add chopped green onions, and then stir-fry evenly.

The first way: add an appropriate amount of oil to the pot, wait until it is hot, put the rice directly into the pot and stir-fry, wait until the rice is stir-fried until the grains are clear, pour egg liquid on the rice, and stir quickly. Then add the chopped green onions, here I recommend adding a generous amount of chopped green onions, then add salt and a little thirteen spices to taste, and it is ready to serve.

In this way, the egg fried rice is scrambled, and almost every grain of rice is wrapped in egg liquid, and it is super satisfying to eat it. The aroma of egg wash on the outside and the aroma of rice on the inside are amazing.

The second. Cut the carrots, onions and shiitake mushrooms into small cubes and stir the egg mixture. Heat the oil and add the onion to burst until fragrant.

Add the eggs and stir-fry until set, add the diced carrots and shiitake mushrooms, and finally add the rice. When the rice is stir-fried until the grains are clear, you can add the seasoning, stir-fry evenly and serve. You can put the egg fried rice in a bowl and put it on the plate to make the frequent egg fried rice look very tall.

The third. The third type of egg fried rice can be said to be very luxurious, and it is also an adapted version of egg fried rice, with the same ingredients and different methods. Stir the egg mixture, pour directly into the leftover rice, and add a pinch of salt and chopped green onion to taste.

Add a little oil to the pan, cut off the center of the luncheon meat, place it in the pan, then add the well-stirred rice, double sides, and fry until golden brown. What do you need to open a fried restaurant? First take the original and copy of the ID card to the local industrial and commercial office to register the name, remember that this is only a name, and it is not yet time to apply for an industrial and commercial business license.

Because before obtaining an industrial and commercial license, you must first apply for a pollutant discharge permit and a sanitation permit from the environmental protection department and the health supervision office in the jurisdiction. [Open your own restaurant and be the owner].

Is egg fried rice nutritious? Egg fried rice is not only sweet and delicious, but also very nutritious. Nutritional value of rice.

The main ingredient of rice is carbohydrates, and the protein in rice is mainly rice protein, which is relatively complete in composition and easy for the human body to digest and absorb. Rice also contains minerals, dietary fiber, B vitamins, and lysine. Rice is flat and sweet; It has the effect of nourishing the qi, strengthening the spleen and stomach, benefiting the essence and strengthening the will, and the five organs, clearing the blood and veins, brightening the ears and eyes, relieving annoyance, quenching thirst, and stopping diarrhea.

Eggs also have other important micronutrients such as potassium, sodium, magnesium, phosphorus, and especially 7 mg of iron in the yolk 100 grams. Infant consumption of eggs can supplement the iron deficiency in milk. If you want to be ruddy and smooth, you can't lack the supplement of iron.

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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Ingredients: rice, eggs, salt, soy sauce, cooking oil.

Excipients: sausages, green onions, green beans, shiitake mushrooms, carrots, shrimps, ......Add according to personal taste, or you can add it without it.

Method: A medium bowl of rice, new or leftovers from the previous meal can be, dry is better. Rice preparation:

Wash the rice, add water to steam the rice, the ratio of rice to water is 1:, two drops of cooking oil can be dropped on the water surface (the cooked rice after adding oil is bright and smooth and chewy, and only a little oil is needed when the rice is fried later, it will not be greasy), about 10 15 minutes after boiling;

All kinds of excipients are cut into small cubes the size of rice grains (no excipients can also be added);

Beat one egg into a bowl, add a small amount of salt, and then beat the eggs quickly for about 20 seconds;

Heat the pan with cold oil (you can put more oil appropriately), after the oil is hot, quickly put the eggs into the pot;

Then pour the prepared rice over the eggs that have not yet set, stir-fry quickly, and fuse the eggs with the rice, preferably with egg wash to wrap each grain of rice;

Add salt, and various auxiliary materials, and then stir-fry thoroughly, and it is ready.

Tips: Don't have too many eggs in this method, otherwise the rice won't be refreshing.

Fried rice with shredded eggs.

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Seafood egg fried rice.

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1 Spread the eggs into skin and cut into shreds;

2 Wash the chicken and cut it into thin strips, mix it with starch, a little refined salt and sugar and marinate for a while;

3 Wash the green onion and cut it into chopped green onions and set aside;

4 Pour peanut oil into the pot, heat it over high heat, add shredded chicken, shrimp and cooking wine and stir-fry until cooked;

5 Add the rice and chopped green onion;

6 Sprinkle in shredded eggs and stir-fry thoroughly, then serve.

1 Crack the eggs into a bowl and add a little salt to make the egg mixture;

Assorted egg fried rice.

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2.diced lettuce, ham sausage, fresh mushrooms, onions, garlic; Finely chop the shallots.

3.Put peanut oil in the pot, heat it, pour in the egg liquid and fry until cooked, mash and remove it;

4.Put a little peanut oil in the wok, fry the diced mushrooms and garlic to make the fragrance, then put the lettuce and onion and fry slightly, add rice and fried eggs with the stir-fry, then add the ham sausage, and finally add chopped green onions, salt and chicken essence.

Health Tips】1 This dish contains protein, unsaturated fatty acids, carbohydrates, a variety of minerals and vitamins; At the same time, it also has the effect of preventing constipation.

2 Mushrooms contain a variety of amino acids, vitamins and other nutrients, and also have a certain antibacterial effect.

Craft tip] You can use apples instead of small mushrooms, or add some diced watermelon when you start the pot to have another flavor.

Hello, the question of "how to make egg fried rice delicious" has been received, and I will inquire for you immediately.

1Steam the cooked rice and put it on a plate for later use. 2 Beat the eggs into a bowl, stir well and set aside. 3Slice the chives, dice the carrots, and dice the ham.

4. Heat 10 grams of oil in a pot, heat until six or seven are hot, add the egg liquid and fry it, put it in a colander for later use. Heat 10g of salad oil in 5 pots, add chives, diced carrots and diced ham and stir-fry until fragrant. 6Add the rice and stir-fry, add salt and pepper.

Stir-fry over medium heat and add the scrambled egg pieces. 7. Stir-fry evenly, pour sesame oil, remove from the pan and put on a plate.

Ingredients: Appropriate amount of eggs, appropriate amount of onion, appropriate amount of carrots, appropriate amount of sausage, appropriate amount of green pepper, appropriate amount of red pepper, 500 grams of rice. Excipients: 10 ml of cooking oil, 3 ml of cooking wine, 3 grams of salt.

1. Pour 2-5ml of oil into the pan, add the egg mixture and stir-fry.

2. Remove from the pan and add 5ml of oil.

3. Add onions, carrots, sausages, green peppers, red peppers, cooking wine, 3ml of cooking wine and stir-fry.

4. Pour in 500g of rice and stir well.

5. Pour in the scrambled eggs, 3g of salt, stir-fry over high heat for 1 minute, and remove from the pan.

Egg fried rice] 1Today, the rice we use is Daoxiang Gong Rice.

2.Pour out a small bowl and rinse it repeatedly with water.

3.Then put it in the rice cooker and spread it flat, add an appropriate amount of water, the amount of water should not exceed 8 mm of rice, make egg fried rice, the rice should be steamed slightly harder, and the water should be less than usual. Then cover the pot and steam the rice in the fine cooking rice mode.

4.After the electric pot jumps and stops, we take out the rice and put it aside to dry the water fully, only when the water is dried, it will not stick and lump when stir-frying.

5.Next, we prepare the accessories, four eggs, a few soaked shiitake mushrooms, an appropriate amount of green beans, chopped green onions, a few shrimps, and a ham for later use.

6.Then, we changed the trimmings to a knife, and the ham was first cut into strips and then diced; Wash the mushrooms, squeeze out the water, remove the hard roots, and cut them into small pieces; Beat two whole eggs in the bowl, and then beat two egg yolks to stir into egg liquid, restaurants often only use egg yolks, fried out more golden and beautiful, if you do it at home, you still have to save some raw materials.

7.Boil water in a pot, put in the cut shiitake mushrooms and boil the water for 1 minute, then pour in the shrimp and continue to cook for 10 seconds, pour out the water to control the water, the shiitake mushrooms and shrimp can not be boiled for a long time, otherwise the umami is easy to lose.

8.Heat the pot, pour more vegetable oil, when the oil temperature is 60% hot, the oil surface is smoking, pour the egg liquid into the pot, and keep stirring with a spoon to float the egg liquid into egg ears.

9.Pour out the eggs after all the ears are floating, and use a spoon to squeeze out the excess grease and set aside.

10.Leave the bottom oil in the pot, add shrimp and shiitake mushrooms and stir-fry a few times, pour in the ham and stir-fry together to make the fragrance, then add green beans and eggs and stir-fry evenly, and fry the eggs apart.

11.Then put in the rice with dried water, often hit with the back of a spoon, so that it is easier to fry the water in the rice, about 2 minutes, after the rice is fragrant, add 2 grams of salt, 2 grams of chicken essence, sprinkle in chopped green onions, quickly stir-fry the pot to flavor the rice, and pour sesame oil before leaving the pot to taste.