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How to stir-fry the golden fried rice with eggs? Do you have any tips?

Control the heat: when fried rice should have enough firepower, so that the rice can be fried loosely and crispy. But also be careful not to heat too much, lest the egg solidifies instantly, and it is not easy to mix with rice. Use the right oil: the oil used in fried rice is also important, either vegetable oil or butter, but avoid using oils that are too strong, such as sesame oil, so as not to steal the original flavor of rice and eggs.

Material selection: choose fresh rice, preferably overnight meal, because the moisture content of overnight meal is less, the fried rice grain is clear, and it is not easy to caking. The eggs should be fresh, so that the fried eggs will be more fragrant and smooth. Preparation: loosen the overnight meal with chopsticks or forks to avoid rice adhesion when stir-frying. Beat the eggs and add a little salt according to your taste.

Scrambled eggs: hot pot cold oil, when the oil temperature is 50% hot, pour in the egg liquid, when the egg liquid begins to solidify, stir-fry quickly with a shovel, stir-fry until the eggs are golden brown, serve after molding. Fried rice: refuel in the pan, add rice after the oil is warm, stir-fry quickly with a shovel, so that each grain of rice can be heated evenly. Seasoning: in the process of fried rice, you can add the right amount of salt, soy sauce and pepper to adjust according to your taste.

The rice is too sticky. How to cook fried rice with eggs?

1. In the case of egg fried rice, if the white rice is too sticky, it is suggested that you do not have to do it temporarily, because the taste of that kind of Fried Rice with Egg will be very bad after cooking, and it will not look good when you see it, so it will not be able to disperse some seasonings completely. Sometimes it tastes very bad, so you can first make the white rice dry and irritable.

2. The reason why the rice is not dry is that the water content of the rice is too high, and the rice chosen for egg fried rice had better be the overnight rice, that is, the rice that was steamed the day before and ventilated for one night, so that the excess moisture in the rice will evaporate and it won't be too sticky. Scramble the eggs first, stir-fry the eggs before you fry the rice.

3. Break up 4 egg yolks and set aside. Put the rice in a plastic bag and put it in the refrigerator overnight, cool thoroughly, and disperse the rice before stir-frying. Heat the oil in the pan and add some salt. Pour down and stir-fry the rice. Stir well. Pour the egg yolk. Stir quickly until the rice begins to dance. It's granular, not massive.

4. It is best to use cold rice. The hot rice just out of the pot is already sticky, and it will be more sticky to stir-fry. Secondly, it is good to stir-fry the eggs first, then stir-fry the rice, and then put the eggs when the rice is fried. Don't fry the steamed rice directly. You can dry the rice for a few hours and dry it a little bit. If the rice is not caked loosely, the rice can be chopped before stir-frying.

5. you can put it in a ventilated place to dry first. Put the sticky rice in a plastic bag and put it in the refrigerator overnight, cool thoroughly, and disperse the rice before stir-frying. First put oil in the pan, more oil, quickly stir-fry the eggs, open the yolk; put the rice into the pan, stir the eggs and rice well, stir quickly; put a little soy sauce, stir-fry; so it's done.

Yangzhou fried rice?

Prepare ingredients, 100 grams of rice, 20 grams of green onions, two eggs, cooked chicken legs, Chinese ham, dried scallops, shrimp paste, 10 grams of oil, 10 grams of salt, 10 grams of chicken essence, 10 grams of pepper. Cut the onions into chopped onions and beat the yolk into a bowl.

Prepare ingredients: Rice, eggs, ham, shrimp, green beans, carrots, rape, cooked sesame, salt, chicken essence, spring onions, ginger and garlic, light soy sauce, cooking wine, pepper, sesame oil. Crush the rice into small particles by hand and set aside for a while. Beat the eggs, add salt and a small amount of pepper and stir well. Wash ham, shrimp, green beans, carrots, rape and other ingredients into small pieces and set aside.

Practice 1: cut the ham into a small shape similar to that of green beans. Beat the eggs into a bowl, add salt and chopped onions and stir well. Preheat the wok, pour in the right amount of oil, and slide in the egg liquid. Then add the green beans, carrots, chopped onions and corn and stir well. Put in diced ham, stir well and pour in a little Shaoxing wine. Pour in the shrimp and season with salt and pepper.

Prepare the ingredients. 300g fragrant rice, right amount of diced carrots, right amount of green beans, right amount of corn kernels, right amount of cucumber, right amount of eggs, right amount of sausage, right amount of shrimp, right amount of chives. Wash the fragrant rice, then put it in the rice cooker, add the right amount of water and start cooking. After the rice is cooked, let it cool and set aside. Diced cucumbers, sausages, eggs, chopped chives and set aside.

Pour the beaten egg yolk into the rice and stir well. According to your taste, add your favorite vegetables, such as peas, corn kernels and diced carrots, and blanch them with boiling water. Stir-fry the ham and set aside. Pour the oil into the frying pan and stir-fry the rice until the eggs outside the rice are basically solidified. Pour the blanched vegetables into the rice and the ham.

Ingredients: 50 grams of ham, 104 grams of prawns, 2 eggs, 35 grams of green beans, 2 bowls of white rice, 1 spring onion, 5 tablespoons oil, 1 tablespoon soy sauce, 2 tablespoons chicken powder, 2 tablespoons salt. Remove the shrimp from the head and tail, shell and wash; dice the ham, cut the onions into chopped onions, and beat the eggs into egg liquid. Boil the water in the pan, add 1 tablespoon of salt, blanch the green beans for 30 seconds, remove and drain.