Fried rice with eggs is the most common home-cooked dish, and it is often used as the first dish for chefs in many kitchens. Generally speaking, a plate of egg-fried rice with soft, chewy, diverse styles, good taste and light fragrance is qualified egg-fried rice. Fried rice with eggs is also widely known for its simple ingredients, convenient sampling, simple steps and difficulty for beginners to succeed.
The common ways of eggs appearing on the dining table are omelet soup, egg drop soup, tea eggs, fried rice with eggs, chili scrambled eggs, boiled eggs, hibiscus eggs and bitter gourd scrambled eggs. The dish you want to learn-fried rice with home-cooked eggs is easy to try and use, and I can cook it at home. Preparation materials: white rice (cold rice), eggs, canned lunch meat, peas (mung bean kernels), carrots, corn, salt and oil (animal oil is suitable).
Step 1: Beat the eggs evenly (you can add cooking wine to deodorize them, or you can add a little salt).
Step 2: Boil the canned lunch meat, edamame, carrot and corn in water for later use.
Step 3: Heat the hot oil in the pan, pour the scrambled egg liquid into the pan, stir well and take it out (scrambled eggs with more oil will be tender).
Step 4: stir-fry the rice with the remaining oil after frying, and stir-fry the white rice in the pot.
Step 5: Pour in the freshly cooked corn, canned lunch meat and edamame, and stir well. Before cooking, put some light soy sauce to color and season with salt. Stir-fry evenly and serve. A bowl of soft and delicious home-cooked fried rice is ready ~
Proportion: Pay attention to the ratio of eggs to rice. Generally speaking, a bowl of rice is matched with an egg. Eggs: when you beat eggs, you should beat them in one direction, without too much foam. Eggs are a little salty, so you don't need to put so much salt.