Method one? This is the most traditional way of fried rice with eggs. But most people don't know. After the water is boiled, pour the washed rice into the water and filter it out. Remember, it only takes a moment. Then, steam the rice on the stove and stir-fry it with the eggs. The fried rice with eggs made in this way, not only the taste of rice and eggs will not be mixed together, but also the rice is separated from each other and will not stick together.

Method two? Put the rice in the refrigerator for 2 ~ 3 hours first, and do not cover it; Before fried rice, add a little vegetable oil to the rice and mix well, let the rice grains separate, then pour half of the egg liquid and soak for 20 minutes; Stir-fry the rice mixed with oil and egg liquid quickly and dry it in a wok, so that the eggs are covered on each rice, which is called "covering gold with silver" in the jargon. Then add boiled green beans and racing eggs, add salt and chopped green onion, stir fry for a while and then take out the pot.

Method three? Take overnight meals for later use. Boil the pan until the oil temperature is 70%. Beat in the eggs, stir fry quickly, stir fry slowly with low fire, add rice to the aroma of the eggs, stir fry with high fire, and take half a spoonful of soy sauce. Stir-fry until the color is even, and take out.

Home-cooked fried rice with eggs

Ingredients: rice, eggs, salt

Accessories: sausage, onion, green beans, mushrooms, carrots, shrimp ... can be added according to personal taste or not.

Exercise:

Rice can be served in a medium bowl, freshly cooked or left over from the last meal, preferably dry. Practice of rice: Wash rice, steam rice with water, the ratio of rice to water is 1: 1.3 ~ 1.5, just drop two drops of cooking oil on the water surface (the oiled rice is shiny, smooth and chewy, and the fried rice in the later stage only needs a little oil and will not be greasy), and after boiling,/kloc-

All kinds of auxiliary materials are cut into small pieces the size of rice grains (auxiliary materials can be omitted);

Beat an egg into a bowl, add a little salt, and then quickly stir the egg evenly for about 20 seconds;

Wanghuo, put cold oil in the hot pot (you can put more oil appropriately), and after the oil is heated, quickly put the eggs into the pot;

Then pour the prepared rice on the eggs that have not yet solidified, stir fry quickly, and let the eggs and rice merge. It is best to wrap each rice with egg liquid;

Add salt and various auxiliary materials, stir-fry thoroughly, and serve.

1: eggs, green onions and green peppers

Remove seeds and tendons from green pepper, cut into small pieces with a square of 1cm, dice onion and cut into diamond-shaped pieces; Beat the eggs into a bowl, add a proper amount of refined salt and a spoonful of cooking oil and mix well.

Put cold oil in a hot pot, add scallion and green pepper, stir-fry until the green pepper is half cooked, add appropriate amount of refined salt and stir-fry evenly, then take out the pot for later use.

Cool the oil in the hot pot. When the oil temperature is 30% hot, pour in the egg liquid and turn the heat down. Stir-fry until the egg mixture is semi-solidified.

Add green pepper and scallion, stir-fry evenly, and then take out the pan and plate.

Exercise 2

Food preparation

Ingredients: egg 200g, green pepper100g. Seasoning: 20g lard (refined), 3g salt, 5g balsamic vinegar and scallion 10g.

Wash green pepper with clear water, remove seeds and cut into pieces;

? 2 Knock the eggs into the bowl and stir them evenly with chopsticks;

Add some oil to the pan, heat it, pour in the egg liquid, stir fry and pour it out;

Add oil to the pot, heat it, and put the chopped green onion into the pot;

Step 5: add green pepper and refined salt, and when the green pepper is emerald green, add scrambled eggs;

Step 6 stir-fry evenly, cook with balsamic vinegar, and serve.