How to make authentic golden egg fried rice? Put the egg yolk first, or mix the egg yolk with the ri

Cut the red bell pepper into small cubes, blanch the green beans and bud rice, and prepare the shrimp. Prepare cold rice. Egg fried rice is best served with leftovers, and freshly steamed white rice has a lot of water vapor and is very easy to stick together.

After the leftovers are left for a while, the water evaporates a little, and it is more comfortable to stir-fry. Put a small amount of oil in the pot, put the shrimp, peppers, green beans, and bud rice into the pot and stir up. Until the shrimp is fried until the color fades, push the hot pot side dishes down to the side of the pot, put in the white rice and stir-fry continuously, so that the white rice and the hot pot side dishes are mixed and evenly proportioned.

At this time, the rice grains have basically been loosened, and after pouring the egg liquid, quickly stir-fry evenly, and you can make each grain of rice stained with eggs. With the addition of raw eggs, the millet grains will appear more loose. Although it can be put salt, light soy sauce seasoning.

Stir-fry twice, after the condiments are combined, you can sprinkle the green onion segments out of the pot overnight White rice is the best choice for egg fried rice. After refrigeration, cover the fresh-keeping bag tightly and put it in the refrigerator immediately, and the white rice that has been frozen overnight will have a certain outflow of water, at this time the white rice is very easy to clump, you can sprinkle a little water to make the cold rice soft and very easy to loosen, so that you can fry the delicious white rice with clear grains.

White rice is frozen overnight, the whole body is cold, and it must be heated for a period of time, so it must be fried in the pot first, for the following reasons: fry the rice first, so that the ambient temperature of the white rice can rise, and the white rice is heated from the inside to the outside, and the water vapor in the white rice is fried to maintain the finished product. Raw eggs are very easy to cook, if you first mix rice with egg liquid and then fry, white rice must be heated for a long time to be good at raw eggs and perfect time, at the same time into the pot to scramble, raw eggs have been cooked thoroughly, white rice has not been heated through, when the rice is cooked, raw eggs have already been scrambled old.

The egg liquid is rich in water, and through the soaking of the egg liquid, the water vapor of the white rice itself will be tightly packed in the white rice by the egg liquid, and the egg fried rice will be soggy, full of water vapor, soft, and not chewy.

White pepper is added to the egg fried rice, the reason is obvious, the egg yolk has a strong fishy smell, and after being fried immediately, the egg smell is heavier, adding white pepper can not only enhance the flavor but also remove the fishy, so that the taste of the egg fried rice is more delicate. After putting in the green onion segments, turn on the simmer, otherwise the green onion segments will be paste, add cold rice, stir-fry twice in the open flame, then change the simmer, and gradually stir-fry to let the water vapor of the white rice fry out. When laying the egg liquid, first maintain the simmer, and wait for the white rice to be evenly stained with the egg liquid before simmering, this method is not easy to fry the raw eggs, and can also be stained on the white rice.

If the fire is very high immediately, the egg liquid will not even come and stick to the white rice, and the egg liquid will clump and become old。**Fried rice will be fried into **** egg fried rice.

I think first of all, we need to prepare the required ingredients and some accessories when making it, and then we fry the egg fried rice and then add it, a spoonful of egg yolk, the egg yolk should be beaten, and then add sugar, and the sesame seeds can be out of the pot, and secondly, I think it is to beat the rice into it first, and then beat the egg yolk into it.

Heat the oil, add the scrambled eggs, add the green onions, add the rice and fry over high heat for about three minutes; Put the egg yolk first, so that the taste is better.

Heat oil in a pan, add scrambled eggs, add green onions, add rice and stir-fry for about three minutes.

Put the eggs in the first place and fry the eggs before putting the rice in the stir-fry, so that the fried egg fried rice will be particularly fragrant.

Many people's first response to whether to scramble eggs or fry rice first may be "scramble eggs first", which should include many of my friends who make egg fried rice first. I don't know if you still remember watching Stephen Chow's film "God of Food" before, there is a "Emperor Fried Rice" in it, the most expensive egg fried rice in the legend, it is fried first; It is worth mentioning that once Liu Yifan made ** egg fried rice in a food program on Shanghai Dragon TV, and he also fried rice first and then scrambled eggs. Including Cai Lan, who is one of the four great talents in Hong Kong with Jin Yong, also mentioned in his book that egg fried rice should be fried first, and then the egg liquid should be put to cover the rice.

Scramble the eggs first

Eggs are often scrambled first because eggs need to be high in order to be fragrant, which is also one of the core of the deliciousness of egg fried rice.

Here's how

Bring the pot to a boil, bring a small amount of oil to a boil, immediately beat in the eggs, and fry with a spatula; Compared with egg liquid, egg scrambling is also loose; Eggs are scrambled to golden brown, not light yellow, light yellow is not fragrant enough, put it into cold rice, some people insist on using leftover rice, in fact, not necessarily, freshly cooked rice, after cooling, the main thing is that the rice should be dry (not dry hard); The time of frying is a little longer, the rice should be fried with aroma, the condiments can be salted, and some green onions and ginger can be sprinkled before the pot, which should be the practice of most people.

Fry the rice first

If you're going to make ** egg fried rice, you can try it like that. Heat the pan with cold oil, put in the rice and stir-fry, put in the egg yolk that is dispersed, pay attention, only the egg yolk is needed, if the rice is fried at a high temperature at this time, then the egg liquid will condense before it encapsulates the rice; The process behind is the same as the general scrambled egg fried rice, and the egg fried rice made like that is made contains the rice, one by one, so it is called **egg fried rice.

For the second method, there are certain regulations for the chef, to fry the eggs, and at the same time to fry the rice into pieces, you need to turn the spoon on high heat, otherwise the humidity of the egg liquid will stick the rice together. I think that the first method is more common, whether to scramble eggs or fry rice first for pure egg fried rice, it is also possible that the first method is more daily, so some people use this kind of method, and the practice of fried rice first in the film has become a unique one.

I think it's scrambling eggs first, then fried rice, because it will make the egg fried rice very tasty, and it will also make the egg fried rice very nutritious, so we must pay attention to this aspect.

I think ** egg fried rice first scramble eggs, we first scramble the eggs out, put oil in the pot and then fry the rice, add seasonings, and then put the eggs in and stir-fry it, and the delicious egg fried rice is out of the pot.

I think that the egg fried rice should be scrambled first, because it will be more convenient, save time, and improve the taste.

Fried rice is made by stir-frying boiled rice with ingredients, which is simple to make and has a variety of flavors, and is highly sought after by the public. According to the different ingredients, countless flavors of fried rice, egg fried rice, Yangzhou fried rice, bacon fried rice, sausage fried rice, shrimp fried rice, assorted fried rice, eggs are easy to cook, if you mix rice with egg liquid first and then fry, the rice needs to be heated longer than the ripening time of the eggs, and at the same time the pot is fried, the eggs are already cooked, the rice is not yet hot, and when the rice is cooked, the eggs have been fried old.

We have eaten a lot of <> egg fried rice, but what about egg fried rice? Many friends will have doubts, how to fry the egg fried rice until the grains are clear, all wrapped in the golden brown of the egg liquid, whether to fry the rice first or the ordinary egg fried rice, is to fry the eggs cooked, fry fragrant, grind into small pieces, and then pour in the rice, stir-fry, egg rice separation, you can clearly see the egg pieces and rice. The egg wash wraps the rice, and the rice is heated in the pot due to the high temperature, and the color of the rice also changes and turns golden brown;

According to the ratio of rice to water 1, cook rice in a rice cooker and add some raw oil. Because there is less water than usual, and oil is added, so the cooked rice will be distinct.

It's relatively easy to get cold and get apart. I make my own ** egg fried rice is to crack the eggs into the container containing the rice before frying the rice, so that the eggs and the rice are fully contacted, which can not only make the rice grains distinct, but also make the color of the fried more uniform.

The classic in egg fried rice is Yangzhou fried rice. Yangzhou fried rice is also called "broken golden rice", according to legend, it was introduced when Emperor Yang of Sui toured Yangzhou (called Jiangdu in ancient times), after years of evolution, Yangzhou Taishou Yi Bingshou in the Qing Dynasty added shrimp, ham, peas to the egg fried rice, and the rice tradition is recommended to be overnight rice, so that it is easy to distinguish the grains, but the taste of the leftover rice will be slightly hard, and the stomach is burdened. Some experts recommend using freshly cooked rice, the key is to put less water when cooking rice, let the rice dry a little, and take a ** rice bowl after cooking.

My method is to scramble the eggs first, and try to keep the heat as low as possible. Next: Bring out the eggs, add rice and other ingredients and stir-fry, and finally pour the eggs back into the pan.

You should fry the rice first, pour oil into the pan, and after the rice is fried evenly, add the beaten egg yolk, and stir constantly so that each grain is stained with the egg yolk.

Scramble the eggs first, scramble the eggs and grow them out, then add the rice, and when the rice is fried to a certain extent, put the eggs and other side dishes in at the same time, and then put some seasonings, and you can serve it.

Generally, ** egg fried rice generally needs to be fried out of the eggs first, then fried rice, and then poured back to fry together, put some chopped green onions, soy sauce and other condiments.

Scramble the eggs first, because the aroma of the eggs can penetrate into the rice, which is very delicious.

Fry the rice firstIf you want to make ** egg fried rice, there are a few points to pay attention to, the first is to ask the egg yolk without egg white, and then fry the rice first, and then pour the egg liquid directly on it after the rice is fried and dried.

Rice should be made the day before, not the same day, and don't put too much water when making rice, but don't pinch it either.

There are two ways to make egg fried rice: one is to put the eggs first; One is to put the eggs in the back. However, the eggs must be beaten into egg liquid first.

The first way to do this is to put the eggs first.

1.Add a little water to the egg mixture (not too much a spoonful or two, such eggs are more tender, if you like to eat a little eggs, you can also leave it out) and chopped green onions (to remove the smell of eggs).

2.When the oil is hot, pour the egg mixture, stir while pouring, do not let the eggs form a large piece, and wait until the eggs are almost cooked before adding the rice.

3.Saute until the rice grains are separated (you can use a spatula to separate the rice), add salt to taste and sprinkle some chopped green onions before cooking.

Tips: This kind of fried rice is very beautiful with yellow and white grains separated.

The second method: put the eggs later.

1.It is to fry the pot with green onions first;

2.Then put the rice in and stir-fry;

3.Stir-fry until the grains are separated, then pour the egg mixture over the rice, wait for a while, and then turn it, so that it is egg fried rice with egg wrapped in rice.

There is a difference in the taste of the two methods, and it depends on your personal preferences which one you want to make...

It depends on personal habits.

I generally cook egg fried rice in two ways:

1. Scramble the eggs first, fry the eggs apart, and then put the rice to continue frying.

2. Put the rice in a bowl and stir it with oil, then pour the beaten eggs into the bowl, mix the eggs and rice well, and finally fry them in the pot.

The first method is more commonly used and has the advantage of being fast.

The second method is not commonly used because it requires that the rice cannot have a lot of moisture and is more cumbersome. But it's more flavorful and delicious.

The traditional egg fried rice should be put in the eggs first, the eggs are fried in oil for a while before the rice is poured in, and then stir-fried and seasoned until it is ready to be served.

Scramble the eggs first and set aside.

Then stir-fry the rice, fry the rice thoroughly, fry soft, add chopped green onions, diced luncheon meat, peas, diced cucumbers, eggs, refined salt, monosodium glutamate, and stir-fry well. Thief incense!

Of course, put the eggs first, add the bottom oil to the frying spoon, fry the eggs after heating, add salt, green onions, and add some easy-to-cook vegetables if you make them at home, such as diced cucumbers, diced carrots, diced meat, diced ham, etc.

If you serve the rice first, the rice will absorb all the oil in the pan, and the fried rice will be too greasy to eat.

Of course, it's the eggs first. First open the eggs, put a little bit of wine, heat the oil in the pan, put the eggs down, and then make the eggs like an omelette. After the eggs are ready, you can add rice and other seasonings

Generally, the rice is fried and then eggs are added... There is no order to put it, and the key is to fry it deliciously

If you want the eggs to be scrambled and tender, put the rice first, and if you want to be old, put the eggs first.

If you are particular, first scramble the eggs, put them out, and then fry the rice, and when the rice is almost fried, then pour in the scrambled eggs and stir-fry them slightly.

Scramble the eggs first, then take them out, then fry the rice, then add the scrambled eggs.

Put the rice first so that the rice and eggs can stick together.

Put the eggs and stir-fry twice, then add rice (cold rice) and salt and stir-fry evenly, add an appropriate amount of chicken essence, and finally sprinkle with chives.

This year's launch plan is yours.

Put the eggs first, and then fry the rice when the eggs are cooked.

It depends on whether you like omelet rice, or if you have separate eggs from rice.

If you put the eggs first, the eggs will not stick to the rice.

If you fry the rice first and then put the eggs, the eggs will be wrapped on top of the rice grains.

Put the eggs first and then the rice, so that the eggs are the eggs and the rice is the rice.

Put the rice first and then the eggs, this is omelet rice, but it's also delicious, hehe.

If you want to eat large eggs, scramble the eggs first, and then scoop them up and heat the rice, and then add the scrambled eggs to the rice when the meal is ready; You can also heat the rice, then stir the raw eggs and sprinkle them on top of the rice, and then heat them up and stir-fry them for a while, so that the rice is yellow and there are no obvious egg pieces.