Why does fried rice get wetter the more you fry it, and how to remedy egg fried rice if it s too wet

The reason why it gets wetter the more you fry it is that the moisture cannot be dispersed and is absorbed by the rice.

Therefore, the temperature of fried rice is a very critical factor, and the ingredients in the pot should be kept at a relatively high temperature, so that the water vapor generated can be quickly dissipated.

When cooking egg fried rice, you can stir the eggs on top of the rice, and then slowly stir-fry the rice over medium-low heat, so that the egg fried rice is not only not sticky, but also has a delicious taste. If you heat the rice directly in the pot and then add the eggs, the rice will heat unevenly, causing it to become sticky the more you stir-fry.

Generally, when cooking egg fried rice, the rice is left overnight and then fried, so that the main purpose is to steam the water in the rice. If you use freshly steamed rice to stir-fry, the moisture in the rice will be heated and seep out, so the egg fried rice will become sticky the more you stir-fry, so it is recommended to leave the rice overnight before stir-frying.

There are many types of rice, and the rice that is generally eaten in life is rice, but there are also some glutinous rice and sticky rice that can be made into rice, but the rice made from this type of rice itself will be sticky. Therefore, if you use glutinous rice or sticky rice to fry rice, it will be sticky, so it is better to use rice fried rice for a better taste.

Fried rice can generally be eaten for a day, moderate consumption, can supplement nutrition for the human body, increase satiety and other effects, fried rice contains more abundant carbohydrates, proteins, vitamins and other nutrients, but also contains a certain amount of sulfur, manganese, copper, zinc and other trace elements, moderate consumption of fried rice for a day, can supplement the nutrients and trace elements required by the human body, can also improve immunity to a certain help. The carbohydrates in fried rice can provide a certain amount of calories for the human body, protein can promote the growth of human bones to a certain extent, and vitamins can play a certain role in the development of eyes, but it is not recommended to eat too much.

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There may be two reasons why fried rice gets wetter the more you stir-fry.

1.Ingredient list: The choice of ingredients for fried rice has a big impact on the final texture and texture.

If the rice itself has a high water content, or if more broth or other water-containing ingredients are added, it will increase the humidity of the fried rice. In addition, if you don't use enough eggs, or if you don't add other ingredients such as vegetables and meat, it can also cause fried rice to have a soggy texture.

2.Preparation steps: The cooking steps of fried rice will also affect its humidity.

If you don't master the heat during the frying process, the rice will not be fried thoroughly, and the fried rice will look soggy. In addition, if the eggs and side dishes are not added at the right time, or if the fried rice is not out of the pan when it is at its best, it can lead to an increase in the humidity of the fried rice.

It is recommended to pay attention to the selection and handling of ingredients, as well as the mastery of cooking steps when frying rice, so as to avoid the problem of fried rice getting wetter and wetter the more it is fried. For example, you can choose dry rice, reduce the addition of soup, and increase the proportion of eggs and other side dishes. During the process of frying rice, pay attention to the heat to ensure that the rice is thoroughly fried and that it is ready to be cooked when the fried rice is at its best.

Rice should be used the leftover from the day before or when the rice is stuffy, put less water, egg fried rice production method, put oil, first scrambled eggs and then rice, salt, thirteen spices, stir-fried, stir-fried, and finally put chicken essence vegetarian green onion, if it is Yangzhou fried rice, then put some cucumbers, carrots, ham diced.

The rice of egg fried rice is too wet, you can use the pan to stir-fry for a while. Take "assorted egg fried rice" as an example, and the method is as follows:

Ingredients: 100g leftover rice

Excipients: a small handful of corn kernels, a small handful of edamame, 1 ham sausage, appropriate amount of oil, half a spoon of salt.

Steps:1One serving of leftover rice.

2.Wash the fresh corn kernels and edamame, blanch them in boiling water, and cut the ham sausage into small cubes.

3.Beat the eggs into an egg wash.

4.Put oil in a pan, pour in the egg mixture, stir-fry and serve.

5.Leave the bottom oil in the pan and stir-fry the edamame, corn and diced ham for a while.

6.Then pour in the rice and stir-fry.

7.Saute until the rice is loose, pour in the scrambled eggs and stir-fry well.

8.Sprinkle in salt and stir well.

1. Egg fried rice is rich in nutritional value, the main nutrition of rice is rice protein, which contains amino acids required by the human body, which can meet the needs of the human body, and eggs are rich in leculate phosphate, protein, potassium and other trace elements, which can play a role in calming the nerves.

Egg fried rice is soft, chewy, many styles, good taste, light fragrance, is a relatively simple but very nutritious rice, the calories of egg fried rice are not very high, a calorie of egg fried rice is about more than 300 calories, for some ** women, you can choose low-fat vegetable oil for cooking, it is also very delicious.

2. Tips for making egg fried rice:

1.To use overnight meals. After the rice is placed overnight, it is fully reborn, and the starch is aged before being fried, the taste is soft but not sticky, and the grains are separated and connected, and the taste is the best.

This is the number one secret to making egg fried rice. Please take a look at Stephen Chow's wonderful comment in "God of Food": "On the surface, it looks like an ordinary fried rice, but in fact, it is a finely carved jade peck, unfathomable, and worthy of it.""Fried king"The title.

It's a pity that there is too much water, and the rice grains are too soft to affect the taste, but I didn't expect you to ignore even the most basic common sense of fried rice. ”

2.Eggs should be less than more. Egg fried rice with too many eggs will make the texture greasy, and it is "rice scrambled eggs" rather than egg fried rice. The eggs in the egg fried rice should be few and should be broken, and it is best to loom in the eye.

3.Less oil and more oil can certainly make the fragrance fragrant and the taste smooth, but the energy is too high and not healthy enough. The most common mistake a layman makes when making egg fried rice is to put a lot of oil, which is yellow and greasy.

Egg fried rice should be a mixture of rice and eggs, not oil; Egg fried rice should be a mixture of the white of the rice and the yellow of the egg, not the oil color.

4.Heat the oil in a pan, heat the oil and scramble the eggs, and add the rice after the eggs are basically scrambled. It is best to spread the rice beforehand to avoid clumps and uneven heating.

5.Chopped green onions are a must, according to taste preferences, you can add minced ham sausage, minced peppers, minced carrots, minced cucumbers, green beans, minced shrimp, etc., but the principle is not too complicated, adding too many things, although it is conducive to nutrition, but the taste is too much, but it covers up the original flavor of egg fried rice - egg and rice.

If the egg fried rice is too wet, you can turn on the high heat and stir-fry for a while, and take out part of the egg fried rice, leaving a small part of the water to fry over high heat.

But the fried rice is too wet, and maybe all the rice grains will stick together. You can roast it over a slow fire.

If it's too wet, then stir-fry it slowly for a while, don't rush it out, it's also very normal, so be careful.

How to remedy if the egg fried rice is too wet, if the egg fried rice is too wet, actually add a little that. If the main thing is rice, you should have a harder kind of rice, so that it is better to remedy.

If the rice is too wet in the process of frying rice, you can also use the oven to bake the rice and the moisture will run away. At this time, the egg fried rice will not be very sticky.

The reason why it gets wetter the more you fry it is that the moisture cannot be dispersed and is absorbed by the rice. Therefore, the temperature of fried rice is a very critical factor, and the ingredients in the pot should be relatively high, so that the water vapor produced can be quickly dissipated, which is also the wok-qi pursued by Cantonese chefs - the rapid loss of water vapor will also bring the oil into a mist, which has a wonderful reaction at high temperatures.

To do this, it is essential to heat up the wok to prevent the ingredients from being cooled down, and if you want to add side dishes, it is best to pre-process them, and the fried rice is in the best condition, that is, when the rice grains are beating on the edge of the pan.

The practice of Yangzhou fried rice.

Ingredients: 2 eggs, 50g green beans, 40g shrimp, 2 hams.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of carrots, appropriate amount of corn, appropriate amount of celery leaves, appropriate amount of chopped green onions, appropriate amount of garlic.

1. Prepare the materials first.

2. Crack the eggs into a bowl, add the chopped green onion and stir well.

3. Bring the oil to a boil in a pan, pour in the eggs and fry them, and set aside.

4. Add oil to the pan and stir-fry the minced garlic and ginger until fragrant.

5. Pour the green beans and carrots into the pan and stir-fry first.

6. Then pour the corn and ham into the pot.

7. Put the shrimp in it and stir-fry evenly.

8. Finally, add the rice to the pot and stir-fry, I put the rice on the plate to dry first, so that it will not be too bad.

9. After stir-frying until even, add chicken essence to taste and a few drops of sesame oil, and finally sprinkle a little chopped celery leaves and serve.

Put it in the refrigerator and fry it again the next day.

Fry the eggs, then put the rice in the pan and stir-fry it over low heat, the rice can be fried for a while after eating, so that the moisture of the rice will be fried.

Rice is more wet and easy to stick to a piece, so you can use the microwave to heat the rice and dry it, or you can put it in the refrigerator and let the rice air dry. When frying rice, first put in the eggs and fry them until they are nine ripe and set aside, then add vegetables, ham, and rice in turn and stir-fry, and finally add eggs and ingredients and stir-fry for 2 minutes.

Freshly cooked rice has a lot of moisture, and it is easy to stick to the pan when stir-fried, so it is necessary to dry the rice first. Take an appropriate amount of rice, put it in a special bowl for a microwave oven and heat it for 2 to 3 minutes. If you don't have a microwave oven, take an appropriate amount of rice and put it in the refrigerator until it becomes firmer.

First, beat the eggs and set aside, dice the ham, wash the corn and wide peas and drain. Heat a pot with a small amount of oil, add the eggs and stir-fry, and serve when the eggs are ripe. Then put the corn and peas into the pot and stir-fry until fragrant, then pour in the ham, rice, eggs, etc. in turn and stir-fry to get out of the pot.

When frying rice, first go through the pan with oil to prevent the rice from sticking to one piece. When stir-frying, turn on low heat and stir-fry a little faster to prevent uneven heating from causing the pot to be pasted. After pouring in the rice, Duan Jin must first break it up to prevent the fried rice from being one by one, if you are afraid that the rice will stick to the pan, you can also add cold oil in a small amount and many times.

When you start frying rice, put the eggs first, and scramble the eggs until they are half-cooked, and then put the rice. When the rice is relatively hot, add the fried vegetables and meat, add salt to taste, and continue to fry until the rice grains are beating on the wok, then turn off the heat and start the wok. Egg fried rice is more delicious if the rice grains are harder, and it has a lot to do with rice.

It is recommended that you put more oil in the pan when you fry the rice, and try to get some oil in the pan. Remember to stir-fry cold rice next time, and put less water when steaming rice, so that the rice will not be too sticky.

Once the eggs completely encapsulate each grain of rice, add a few drops of soy sauce, sprinkle with chopped green onions, and stir-fry with a pinch of salt. At this time, you will hear the sound of sizzling rice, and you can eat it when you get out of the pot. Each grain of golden rice is fragrant and too moist, and the pan is sure to get stickier and stickier when heated.

It is recommended to refrigerate cooked rice in the refrigerator for more than 2 hours before stir-frying rice, and it is best to refrigerate it overnight. If you don't have to prepare it, you can decide to fry the rice on the impromptu basis, then when cooking the rice, put less water, let the rice be as dry as possible, and let it cool before stir-frying.

In this way, the excess water in the rice will evaporate, and it will not be too sticky when stir-fried. Secondly, scramble the eggs first, and wait until the eggs are completely solidified before putting the rice, otherwise the moisture of the eggs will also make the rice sticky. If the rice has been steamed and sticky, you can first ventilate the place for a period of time to dry the moisture.

I used to beat the egg mixture into a bowl, add a little salt, stir well, pour the egg mixture into the pot when the oil is warm, and stir it out after the eggs are formed. Then add chopped green onions to the pot, pour in the rice and stir-fry, until the rice is clearly grained, add the eggs, stir evenly and serve.

Then continue to stir-fry without stopping, the eggs completely wrap each grain of rice, then dripping a few drops of soy sauce, scattering chopped green onions, and adding a pinch of salt to stir-fry evenly. At this time, you will hear the sound of sizzling rice, and you can eat it when you get out of the pot, so as to prevent it from stickingWhen stir-frying, be sure to turn the heat to low and keep stir-frying.

First, the oil can wrap the rice grains more evenly and not stick to the pan. The second is to prevent the moisture in the rice from being fried too early. Stir-fry the rice over high heat, it is easy to fry the paste, and the rice is cold.

If the scrambled egg fried rice always has a wet and wet taste, it means that the rice has not been selected well, and the rice must be dry and less watery, and it is best to eat overnight, so that the grains can be distinct.

In fact, because your rice has more moisture, in this case, it is recommended to put the rice in the refrigerator for about an hour before making it, so that the fried rice will be distinct.