First of all, the ingredients needed to make fried rice with eggs
Overnight rice, eggs, shallots, Chinese cabbage leaves, ham, salt and chicken essence.
Second, the method of making fried rice with eggs
1. Beat two eggs, shred cabbage leaves, diced ham and chopped green onion.
2. Pour oil into the pot, add chopped green onion when the oil is hot, stir-fry and add cabbage leaves. Stir-fry the diced ham until fragrant, then add the eggs and stir fry.
3. Stir-fry the eggs and set them, then add the rice, simmer with a small fire cover for 30 seconds, then open the cover and press the rice, add a proper amount of salt and chicken essence, add half a spoonful of water, stir-fry evenly over high fire and take out the pot.
If you want to make egg fried rice with clear lines, you can cover the rice pot and simmer for 30 seconds, then open the lid and spread the rice, so that the fried egg fried rice has clear lines. In addition, when cooking fried rice with eggs, you can add half a spoonful of water, so that the fried rice will taste more mellow. If you like fried rice with eggs, you don't need to add water.
In addition, when cooking fried rice with eggs, you can add different ingredients according to your own taste, such as carrots and shrimps. The cooking time of fried rice with eggs is also a difficult point to grasp. Cooking time can control the taste and taste of the final dish. If you are a novice, stir-fry rice over medium heat will do. With the accumulation of experience, you can constantly try to control the cooking time, so that your cooking will get better and better!
Temperature control
The trick of fried rice is to control the heat, be quick in front, be patient in the back and fry quickly in the back.
1. Heat the pot first, put oil in it, and stir-fry vegetables at ordinary times. You can put more oil in the first attempt, and the more oil, the better.
2. The oil must wait until it smokes obviously. If the oil temperature is not enough, the oil will be quickly sucked in by the rice, which is easy to stick to the pot and greasy.
3. Then turn the fire to a medium-small fire, and quickly pour the initially scattered rice into the pot-if you don't knead it, it will partially stick to the bottom of the pot, but it won't after being divided into small pieces.
4. Then stir-fry the rice quickly while it is cold and hard. This time is very short. When rice is heated, it will soon become soft and sticky. It is not easy to stir-fry at this time. So turn off the fire in advance, so as not to worry.
When the rice becomes sticky enough, if you can flip the spoon, you can turn the rice upside down.
6. Add salt, then turn to a big fire and stir fry quickly. This process will volatilize the fragrance and make the surface of rice grains brighter. Stir-fry until the rice grains are basically non-sticky, and then take out the pot. At this time, the pot should be bright, but no oil can be seen.