Egg fried rice is a very popular family staple, how to make egg fried rice to make it more delicious

Speaking of the method of egg fried rice, it can be said that "in the eyes of a thousand people, there are a thousand Hamlets", and the methods are also varied, some people scramble eggs first, some people fry rice first, some people want egg fried rice with clear grains, and some people want to eat ** egg fried rice, so how to make egg fried rice more delicious? So let's share my personal method of making egg fried rice.

Before making egg fried rice, it is necessary to prepare the ingredients used in egg fried rice, in fact, the preparation of ingredients for egg fried rice is relatively simple: eggs, rice, required seasonal vegetable side dishes, cooking oil, green onions, ginger and garlic, seasonings, etc.

First of all, to make egg fried rice, the requirements for rice are relatively high. It is best to cook rice overnight, because the freshly steamed rice is sticky, and it will stick to the pan when used to make egg fried rice, and it is easy to fry unevenly. Therefore, it is best to leave the rice overnight, and when steaming, put less water to make the rice appear a little drier, so that the scrambled egg fried rice is easy to be distinct.

Secondly, as a side dish for egg fried rice, in the selection, it is not only rich in nutrition, but also pay attention to the color matching, such as carrots, lettuce, cucumbers, diced ham and other side dishes, so that the fried egg fried rice is not only delicious, but also pleasing to the eye.

Finally, in the process of frying the egg fried rice, you can pour a little cooking oil along the edge of the pot after the rice is put into the pot, so that the fried egg fried rice will be more soft and glutinous, but not too much, otherwise the egg fried rice is easy to be greasy. In addition, it is best to use a non-stick pan for scrambled egg fried rice, because it is not easy to stick to the pan, which is more convenient to operate, so that the fried rice and the ingredients are better integrated, and the taste is more rich and diverse.

Of course, there is no right or wrong way to scramble eggs first, or to fry rice first, it's just a personal habit. Another method that can be recommended is to beat the eggs, pour the egg liquid directly on the overnight rice, and stir well with chopsticks until the eggs and rice are fused together, so that the fried egg fried rice has the fragrance of eggs.

The method of egg fried rice is very simple, first prepare the ingredients, heat the oil, pour in the green onion, ginger and garlic and stir-fry, then put the eggs into the pot and stir-fry evenly, then put the cut tomatoes into the pot for stir-frying, add salt, chicken essence, oyster sauce, light soy sauce, cooking wine, sugar, pepper and stir well, then put the prepared overnight rice into the pot, add the appropriate amount of diced ham, sprinkle with the appropriate amount of chopped green onions, stir-fry evenly and you can get out of the pot.

First go to scramble eggs, then go to fry rice, add carrots, green beans, corn kernels, and eggs to stir-fry, put a little salt and sesame oil, so that it is more delicious egg fried rice grains.

You can add ham sausage, chopped green onion, coriander, and fava beans to it, and the egg fried rice that comes out of this way is very delicious.

Pinch the cold leftovers, beat two eggs, a spoonful of salt and mix well with the leftovers, heat the oil over high heat and add the leftovers, a handful of ham sausage, a spoonful of light soy sauce, a spoonful of pepper, and a spoonful of chicken essence and stir-fry for a minute.

Rice for four people is about the same, it's not good to fry too much at once), prepare 4 or 5 fresh eggs according to the situation, and salt and lard (to make delicious and fragrant egg fried rice, then you must use lard, lard is the orthodox method). That's all there is to the ingredients, but there are too many of them, and they are not very good. , and the choice of eggs, it is better to be fresh eggs.

At the same time, the taste of the side dishes can also determine the taste of the egg fried rice, we can prepare some onions, as well as carrot sharp back to the bu, and some green peppers, these side dishes can add a good flavor to the egg fried rice.

<> because I feel tired of eating large eggs. Put some oil in the wok, then hold the handle and turn the pan so that the inner surface of the pan is stained with a layer of oil. At this time, put in the eggs, the fire is not too big, before the eggs are solidified, use chopsticks or a frying spoon to stir in one direction, and then fry a few times after all are set.

But if you want to fry the taste is good, it is very particular, some chefs say that the wide slag to make fried rice must choose overnight rice to fry that is fragrant, in fact, fried rice does not necessarily have to choose overnight rice, to choose "not dry or wet, soft and hard" rice, so that when frying rice, it will not stick, and the particles are distinct.

I used to stubbornly think that as many people put as many eggs, the family of 4 has been using 4 eggs, yesterday, I reduced the amount of eggs, 3 smaller eggs, silver hunger at the same time in the egg mixture, put a little salt, so that the eggs are a little salty; At this time, cut two ham sausages (if you don't like to eat ham, you can also leave it out). Now the key step is to mix a bowl of sauce, a spoonful of light soy sauce, a spoonful of oil, half a spoon of dark soy sauce, and half a spoon of sugar (according to personal taste), and finally add a pinch of salt and stir it.

Chopped green onions are essential. Nowadays, the ingredients and stir-frying process of egg fried rice are different, but no matter which method of stir-frying, if you add chopped green onions, it will have a different flavor and umami.

To make egg fried rice more delicious, first of all, make sure that the eggs are fresh enough, and secondly, you can add ham to the egg fried rice to garnish.

First of all, let the rice sit overnight, and then let the egg mixture mix with the rice before stir-frying.

Some people scramble eggs first, and then pour rice into them and fry them. In this way, the eggs are easy to scramble and do not taste good. Some people will fry the rice first and then pour in the egg mixture, which is easy to have a fishy smell and the rice is not clear.

Take a bowl and beat in two egg yolks and set aside. This time only the egg yolk is needed to add color.

The rice for the egg fried rice must be an overnight meal. If the humidity is too high, it will be stir-fried into a pot of rice balls. If the rice is taken out of the refrigerator in balls, you need to add a small amount of water, wear food gloves, grasp the balls of rice with your hands, and fry them in the pan so that they don't stick together easily.

Otherwise, it is difficult to fry the rice grains until the grains are clear.

From another pan, pour a little more oil. Remember to heat the oil pan before pouring rice. This is a crucial step in a nonstick pan, just like frying a poached egg.

When the pan is heated, it will not stick to the pan. Once the rice is placed in the pan, stir-fry until the water in the rice grains has evaporated and it looks dry. At this time, pour in the egg yolk liquid and stir-fry quickly.

Stir-fry until the rice grains are almost wrapped in egg yolks and the steamed rice looks pale yellow. Then pour in the chopped eggs and sliced ham sausage, stir-fry over high heat, add a small amount of salt when out of the pan, stir-fry evenly, and turn off the heat. A pot of fragrant egg fried rice is ready, ensuring that the rice grains are clear and have the aroma of rice, eggs, and ham sausages.

The combination of three flavors is absolutely perfect.

For fried rice to be delicious, temperature is very important. You must dry and dehydrate the rice, stir-fry it over high heat for about 3 minutes, and it will be good to see the rice grains start dancing in the pot. At this time, add an appropriate amount of salt and pepper to taste, stir-fry evenly, then add chopped green onions and diced cucumbers, then turn off the heat and stir-fry evenly, then remove from the pot, and simmer the chopped green onions with the residual temperature of the rice.

Do not sauté cucumbers and chopped green onions. That's it. When making egg fried rice, you should scramble the eggs first and then fry the rice.

If you scramble eggs later, the aroma of the scrambled eggs will be very strong, and it is best to use overnight rice instead of freshly steamed rice. I've used freshly steamed rice a few times, but the result is that it absorbs special oil and can't fry it for a long time. The sticky and greasy taste is very bad, and I don't want to eat it anymore!

In addition, when making egg fried rice, add an appropriate amount of chili pepper to taste, and it will taste even more delicious!

I think when making egg fried rice, it should be scrambling eggs first and then stir-frying rice; First you need to break the eggs, then put them in the pan for stir-frying, after the stir-fry is ripe, put it in a bowl for later use, and then put the rice in the pot for stir-frying, add an appropriate amount of chopped green onions and coriander and stir-fry after it is ripe, then add the freshly scrambled eggs, mix and stir-fry again, and it can be out of the pot in 2 3 minutes.

Egg fried rice is first scrambling the eggs, then adding the rice, and continuing to stir-fry;If I want to make the egg fried rice delicious, first of all, when I stir-fry the eggs, I can add some seasonings to the others, and then I can also add more cooking oil to the rice, and the fried taste is very delicious.

First scramble the eggs in a pan with hot oil, after the eggs are fried, add rice, add a small amount of soy sauce, add salt, stir-fry evenly, and fry over high heat for about three minutes.

Eggs should be scrambled first;Heat the oil, scramble the eggs, add the rice, add a small amount of soy sauce, add the salt, stir well, and stir-fry on high heat for about three minutes.

Classic egg fried rice.

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

Method] 1 Beat the eggs into an egg mixture, and when the oil in the pan is heated to 60%, pour in the egg mixture.

2 Quickly use chopsticks to draw circles in the egg mixture until the egg mixture solidifies and stirs into pieces.

3 Pour about 1 poached egg into the pan and stir-fry the rice (see the two tips for pounding rice above), 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 pan, stir-fry well with the rice, and season with salt.

Fried rice with spinach and eggs.

Ingredients: spinach, egg, chopped green onion, rice, salt, soy sauce, sesame oil.

Method] 1 Spinach egg fried rice, wash the spinach and blanch it in boiling water and remove it;

2 When the oil is hot, add chopped green onion and stir-fry until fragrant, add eggs and stir-fry until fragrant, add rice and spinach and stir-fry for 2 minutes

3 Add salt, sugar, soy sauce, and a little sesame oil out of the pan.

Ingredients: 1 bowl of rice, 1 tomato, 1 fresh egg, 1 shallot, green chili.

Ingredients: 1 bowl of rice, 1 tomato, 1 fresh egg, 1 shallot, 2 green peppers.

Method] 1 Wash the tomatoes and cut them into cubes, and chop the green onions and green onion leaves separately after picking the shallots. Beat the eggs in a small bowl and set aside;

2 Heat the cooked lard in a cold pan and add the green onion until fragrant. Turn the rice to medium heat and stir-fry slowly;

3 After the rice has been heated in oil, pour the egg mixture, turn on high heat and stir-fry quickly so that the egg liquid is evenly coated on the rice grains;

4 Add the sauce and seasonings according to taste, stir-fry the tomatoes and green onion leaves, and the sliced green peppers can be evenly removed from the pot and garnish with fried rice.

Tips for home-cooked egg fried rice].

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 the eggs clump, quickly slide and fry the eggs in the pan to break the eggs, and when the egg liquid begins to solidify, you can add a little salt not too much.

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 lumpy, it will loosen into grains after stir-frying.

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.