Practice:
Rice a medium bowl, newly made or leftovers from the last meal can be, dry is better. Rice practice: rice washed, add water to steam rice, rice and water ratio of 1:1.3 ~ 1.5, the water surface can be two drops of cooking oil (after adding oil cooked rice bright smooth chewy, and then after the side of the fried rice with just a little oil can not be greasy), open the pot after 10 to 15 minutes or so;
A variety of auxiliary ingredients cut rice-sized small crumbs (do not add auxiliary materials can also be);
an egg, beat into a bowl, add a little salt, then quickly break the egg and beat well, last about 20 seconds;
wang fire, hot pan cool oil (oil can be appropriate to put more), when the oil is hot, the egg quickly handed into the pan;
then the ready rice poured to the egg has not yet solidified, quickly stir-fried, the egg and rice fusion, preferably the egg liquid wrapped every grain of rice; Add salt, and various auxiliary ingredients, then stir-fry thoroughly, and remove from the pan.
Traditional practice:
Method oneThis is the most traditional way to make scrambled egg rice. But most people do not know. Boil the water to a boil and then pour the washed rice into the water and strain it out, remember, just a little bit at a time. Then, steam the rice on the stove and mix it with eggs to scramble. The egg fried rice made in this way, not only the aroma of rice and egg will not mix, but also the rice is separated by grains and will not stick together.
Method two rice in the refrigerator for 2 to 3 hours, and do not cover; fried rice before the rice with a little veggie oil mix, so that the rice particles are separated, and then poured into half of the egg mix soaked for 20 minutes; high-flame frying pan under the mix of oil and egg mixture of the rice, quickly stir-fried and stir-fried, so that the egg wrapped around each grain of rice, the lingo is called "silver gold package! The egg is wrapped around each grain of rice, which is called "gold wrapped in silver" in the jargon. Then under the cooked green beans and running eggs, add salt, scallions, stir fry for a few moments after the pot.
Method three take overnight rice standby. Pan dry put oil, oil temperature heating to seventy percent, hit the egg, quickly scrambled egg, open small fire slowly stir fry, fried egg flavor into the rice, stir fry, half a spoonful of soy sauce, stir fry, stir fry until the color is uniform, out of the pan.
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