Egg fried rice, a simple staple dish, should it be fried rice or scrambled eggs first?

The world is so beautiful, life needs skills, this simple egg fried rice is the same, not everyone can do it well, egg fried rice is a staple food we often eat, usually, we make egg fried rice is fried separately from the rice, so someone first fried rice and someone first scrambled eggs, in fact, whether it is scrambled eggs first or fried rice first, it is not right, real egg fried rice, it should be wrapped in a layer of egg liquid for every grain of rice, so that the scrambled egg fried rice is fragrant and soft, to achieve this effect, Then you have to stir the rice and eggs together and fry them together.

If you want to make every grain of rice coated with egg liquid, there are also requirements for rice, and the rice grains must be separated, so freshly steamed rice is not suitable for egg fried rice, hot and humid rice is particularly easy to form lumps, only overnight cold rice is the most suitable, we can put the remaining rice in the refrigerator to freeze overnight, so that the rice becomes dry and hard, it is easy to separate under the pot, and the rice is more flavorful after it is fried. Today I'm going to share with you how the chef taught me how to make egg fried rice! Egg fried rice, scramble eggs first or rice?

Chef: A lot of people are wrong from the beginning, and it's no wonder they have to be fragrant!

Egg fried rice] Ingredients: rice, egg, chives, five-spice powder, chicken essence, salt, cooking oil.

1. We beat the eggs into a bowl, separate the egg whites from the egg yolks, stir the egg yolks and pour them on top of the leftover rice and stir well, so that each grain of rice is wrapped in egg yolks.

2. Pour an appropriate amount of oil into the pot, put the chives into the pot after the oil is hot, fry the chives until they are browned and take them out and throw them away, then pour the egg whites into the pot and fry them, and put them up for later use after they are cooked.

3. Pour the rice wrapped in egg yolk liquid with the bottom oil in the pot, fry over medium heat until the rice becomes granular, continue to fry until the rice can "jump" in the pot, then pour the scrambled egg whites into the pot, add an appropriate amount of salt, chicken essence, and five-spice powder for seasoning, stir-fry evenly, add a handful of chopped green onions and continue to fry well, and then you can turn off the heat and get out of the pot.

The fragrant and soft egg fried rice is ready, and the fried rice after the egg white and yolk are separated is golden in color, with distinct grains, soft and delicious, and it is much better than the kind of egg fried rice that is fried separately. When we make egg fried rice, it is best to choose relatively rough rice and freeze it in the refrigerator overnight, and it will be much easier to make egg fried rice. Leftovers are available in every family, and egg fried rice is also a favorite of many people.

You should scramble the eggs first, as this will coat every grain of rice with egg wash. And the egg fried rice scrambled in this way will not stick to the pan, which is more delicious than fried rice first and then scrambled eggs.

Scramble the eggs first, prepare the eggs, beat them into a bowl, add salt, five-spice powder, pour the eggs into the pot with oil, slide the pan and remove it for later use, leave oil in the pot and add onions, ginger and garlic, then pour in the rice, stir-fry evenly, then pour in the eggs, and add the corresponding seasonings.

Personally, I feel that I should scramble the eggs first, and I usually do this because the fried rice is not easy to stick to, and the grains are clear, and the eggs can be mixed evenly with the rice, which is very delicious.

When frying rice, we should first put the eggs in the scrambled, and the resulting food will be very delicious, and it will also be very rich in nutrients and protein.

Scramble the eggs first. Stir the eggs well, pour them into the pot, fry them into chunks and put them in a bowl for later use, stir-fry the rice evenly with oil in the pot, and then pour the eggs into it and add the appropriate amount of condiments, so that a delicious egg fried rice is ready, very delicious.

First of all, we start to boil the oil, put in the egg liquid, fry it, and then put the rice into it, add chopped green onions, thirteen spices, salt, and stir-fry over high heat for about 5 minutes.

Everyone has always been very entangled, whether to scramble eggs or fried rice first when making egg fried rice, I want to tell you that these two orders are not right, you should mix the eggs in the rice, and then fry them together. However, before we make egg fried rice, we must finish the preparations, otherwise you will be in a hurry during the frying process, and the egg fried rice that oozes out of the fried wheel is not very delicious. <>

1. If you need to put the egg mixture into the rice first, stir well

I've actually made egg fried rice before, but I always think it's not very delicious. Egg fried rice must be clear to be delicious, but what comes out is the kind of sticky, unlike egg fried rice, egg fried rice should not be fried first, nor should it be fried first, and the egg liquid should be put into the rice ridge rice first and stir it well. If you prefer eggs, you can beat two more, and if you don't like it too much, you can give one or two.

Egg fried rice is not as easy as we think, and there is a certain amount of knowledge in it. <>

Second, the specific steps of scrambled egg fried rice

Before scrambled eggs and fried rice, we must prepare a piece of cold rice, and then cucumbers, carrots, eggs, shallots, salt, cooking oil, etc. will prepare the ingredients roughly processed, such as cut cucumbers into dices, carrots into tung to dice, they are also equivalent to side dishes, shallots are also diced, if you like to eat shrimp, you can put some shrimp, shrimp to cut it smaller. Stir them with a little water in the cold rice, then add a little egg wash to stir well. <>

3. Rice is best eaten overnight

Heat the pot, add a little base oil, stir-fry the minced green onions, then stir-fry the rice, and finally add the diced carrots and cucumbers and salt to stir-fry. It is best to use cold rice or overnight rice to make the scrambled egg fried rice more flavorful.

Fry the rice first, close the book and fry the rice balls before adding eggs; When making egg fried rice, I first scramble the eggs into chunks in advance, then fry the rice, and then add the eggs to continue stir-frying.

Eggs should be scrambled first, then fried rice. I would first put the eggs in the pan and stir-fry them, and then put the rice in the pan when the eggs were almost ripe, and then stir the eggs and rice evenly before they could be taken out of the pan.

In the process of making egg scrambled hood Sozhi rice, the egg drain should be dismantled and fried first, and then an appropriate amount of chopped green onion should be added to the pot. Stir-fry the rice over low heat and add the scrambled eggs.

After boiling the water, pour the washed rice into the water and filter it out, remembering, it is good to go down 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 be mixed with the rice and egg flavors, but also the rice will be separated one by one and will not stick together.

Rice should be refrigerated in the refrigerator for 2 to 3 hours and do not cover; Before fried rice, add a little vegetable oil to the rice and mix well, let the rice grains separate, then pour in half of the egg mixture, mix well 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.

Take the overnight rice and set aside. Boil, boil the pot and put the oil, heat the oil temperature to seventy, beat the eggs, quickly stir-fry the egg flowers, turn on low heat and fry slowly, fry the eggs to the flavor and put the rice, stir-fry over high heat, half a spoon of light soy sauce, stir-fry, fry until the color is uniform, and get out of the pot.

Homemade egg fried rice.

Ingredients: rice, eggs, salt, soy sauce.

Excipients: sausages, green onions, green beans, shiitake mushrooms, carrots, shrimps, add according to personal taste, or without addition.

Method: A medium bowl of rice, new or leftovers from the previous meal can be, dry is better. Rice method: Wash the rice, add water to steam the rice, the ratio of rice to water is 1:, and two drops of cooking oil can be dropped on the water surface.

About 10 to 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: This method should not have too many eggs, otherwise the rice will not be refreshing.

Fried rice with shredded eggs.

Method] 1 Spread the eggs into egg skins and cut them 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.

Process key] The rice in the main ingredient should be used as japonica rice as raw material; The shrimp in the topping is fresh shrimp, and the fried rice will be more dry and smooth. Bright burial clan.

Ingredients: 2-3 servings of rice, 2 eggs, appropriate amount of chives (only these three are delicious, as for adding a little more, it's up to you.) ), half a carrot, half a green pepper, an appropriate amount of celery, 4 small pieces of dried tofu, an appropriate amount of corn kernels, an appropriate amount of salt and pepper.

1. Leftover rice, if you want to eat fried rice, there is nothing wrong with freshly steamed rice, but it is best to steam it out and let it cool in advance, and the rice should be steamed harder. 2. Prepare side dishes at will, vegetables, eggs, soy products, meat can be 、、、, there are green peppers, celery, carrots, dried tofu, chives, eggs 3, cut all the ingredients into small dices, carrots and celery can be blanched before lifting oranges, or you can skip this step and fry directly. 4. Take a large container, beat in two eggs, pour in the rice after beating, stir well, so that each grain of rice is coated with a layer of egg wash.

5. Put the wok on the fire, pour in a little oil, pour in the rice soaked in the egg liquid after heating, stir-fry over medium-low heat until the rice grains are loose and the grains are golden, then pour in all the side dishes except the chives, continue to stir-fry evenly, add salt and pepper to taste, and finally put in the minced chives before leaving the pot, and then serve it after stir-frying evenly.

To sum up, I believe that everyone has a partial understanding of whether to scramble eggs or rice first within different temperature ranges. So here I can also make a small suggestion, that is, whether it is scrambling eggs or fried rice first, after making egg fried rice, we can add some chopped green onions to the egg fried rice, so that our egg fried rice is more delicious.

Eggs should be scrambled first. Scramble the eggs until fragrant, set aside and set aside, then stir-fry the rice. Then put the two of them together and stir them well.

I should scramble the eggs first, because I usually do this, and I think the scrambled eggs will taste better and be very delicious.

This dish should be scrambled eggs first, and then added to the rice after the eggs are scrambled and scrambled, so that the color is beautiful and the taste is uniform.

A good place for leftovers, **fried rice to make!

Every family is fried surplus rice, although it is simple, but there are also some friends who express confusion, today I will share my personal caution.

How to fry the grains clearly, each one is a golden **fried rice? How do you get rid of the eggy smell?

Easy to solve! Let's take a look.

To make delicious and good-looking fried rice, I have summarized three small points:

1. The rice should not be too soft, and the rice should be cooled, which is generally made of leftover rice, so it is basically cold;

Second, if you want the color to look good, just use the egg yolk to fry, of course, the daily do or use the whole egg to fry more down-to-earth, I make double skin milk only with egg whites, the rest of the egg yolk is just to make ** fried rice, if you feel that the egg white has nowhere to go, you can also use it to make double skin milk, double skin milk I will come back to share;

Third, the egg yolk has a fishy smell, my method is to drop a few drops of lemon juice, easily remove the smell of the egg and add a little fragrance, but must not drop too much, otherwise it will rob the taste, in addition to adding chopped green onions can also effectively reduce the smell of eggs, if there is no lemon juice of green onions, must not be saved.

The ingredients of this egg fried rice can be put according to your own preferences, such as adding shrimp, adding diced meat, and adding seasonal vegetables, all at will, what I am going to share today is simply the ** fried rice with egg yolk and green onions, let's take a look at the specific method.

【Ingredients】

One bowl of leftover rice, two egg yolks, three shallots, two or three drops of lemon juice, a little black pepper, an appropriate amount of salt, and an appropriate amount of oil.

[Steps].

1. Prepare raw materials.

2. Separate the green onion and green onion leaves and chop them separately.

3. Add a little black pepper and two or three drops of lemon juice to the egg yolk and stir well.

4. Pour the egg yolk into the rice and mix well.

5. Add an appropriate amount of oil to the pot and fry the chives white.

6. Pour in the rice and stir-fry.

7. Add chopped green onion and appropriate amount of salt, stir-fry evenly.

【Tips】

First, because the egg yolk is just left to make double-skin milk, the egg yolk is used, and the whole egg can also be used, but the color is not so golden, and many restaurants' ** fried rice also only uses egg yolk, and you can decide to use whole eggs or only egg yolks according to your own situation.

Second, if there is no lemon juice, do not add, if there are no other dishes, only scrambled egg fried rice, it is recommended to add some minced vegetables, the nutrition is more complete, the taste is not greasy, and there is no egg smell at all.