Steps:
1, the rice used for fried rice is best overnight rice, because overnight rice has less water, so it can be fried in the pan. Heat a little oil in the pot, then pour the rice in and fry it. Then pour the egg liquid on the rice, and mix the egg liquid with the rice evenly, so that there is egg liquid on each rice. This is the difference between authentic Yangzhou fried rice.
2, the egg liquid wrapped in rice is almost fried, and then add various ingredients in turn.
3, sprinkle with seasoning and mix well, an authentic Yangzhou fried rice can be eaten.
Introduction of Yangzhou fried rice.
Yangzhou fried rice is also called Yangzhou fried rice with eggs. In the Book of Food, there is a saying that "Yue Guo eats broken golden rice", which is the predecessor of Yangzhou fried rice with eggs. It is said that Emperor Yang Di introduced "broken golden rice" to Yangzhou during his inspection tour, which became the earliest record of fried rice in Yangzhou.
How did Yangzhou fried rice spread from Yangzhou? I have to mention one person, that is, Yi Bingshou, the magistrate of Yangzhou. Yi Bingshou, a native of Tingzhou, Fujian, served as the magistrate of Yangzhou in 54 years. This man has a good political voice. He is not only proficient in poetry and calligraphy, but also a gourmet. It is rumored that he invented "Yifu Noodles" and "Yangzhou Fried Rice" which are now circulating in Guangdong and Hong Kong.
Mr. Ling Yunchao, a famous Hong Kong calligrapher, said in his book "Three Thousand Years of Calligraphy in China": "The Soviet style fried rice with scallion oil is the icing on the cake for Iraqi chefs who are different from kosw. Besides, some shrimps are fried with barbecued pork, so it tastes better than ever. This flavor is called "Yangzhou fried rice" by southerners.
After Yi Bingshou returned to his hometown, he also brought this method back to his hometown of Fujian, and introduced the cooking method of Yangzhou fried rice in his book Liu Chun Cao Tangji. At this time, "Yangzhou fried rice" is not only a Yang style, but also a delicacy on the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has brought about the colorful appearance of today's "Yangzhou fried rice".