Less oil, there will be no oil on the plate after eating; Rice grains are elastic and resilient, and you can clearly see the beating of rice grains when they fall on the plate; The right amount of auxiliary materials have reached the color and flavor, such as oil (personally like corn oil), rice (northeast rice), eggs (domestic eggs) and salt. Cooking likes cooking wine and emotional appeal. Turn on the fire, heat the oil and put it in the pot. Eggs and rice are fried together, and the fried rice is golden yellow, and the smell of eggs and rice blend together. The grains of rice will gradually become clear with the cooked egg liquid, which is a ball at first, but it will be separated when frying.

Less oil, there will be no oil on the plate after eating; Rice grains are elastic and resilient, and you can clearly see the beating of rice grains when they fall on the plate; The right amount of auxiliary materials have reached the color and flavor, such as oil (personally like corn oil), rice (northeast rice), eggs (domestic eggs) and salt. Cooking likes cooking wine and emotional appeal. Turn on the fire, heat the oil and put it in the pot. Eggs and rice are fried together, and the fried rice is golden yellow, and the smell of eggs and rice blend together. The grains of rice will gradually become clear with the cooked egg liquid, which is a ball at first, but it will be separated when frying.

Then when frying rice, pour oil into the pot, beat an egg, prepare shallots in advance and cut them for later use, fry the eggs into small pieces in the pot, and crush the rice bit by bit in the process of frying rice, and fry the rice one by one. In the frying process, make sure that the rice grains are distinct and don't stick together. So the first step just now is very important. If the first step is done well, a lot of trouble will be saved here. Stir-fried rice until it can dance and bounce in the pot, which means it can be cooked. Pay attention to seasoning early here.

There are 1 bowl of rice, 1/4 green peppers, 1 spring onion, 50g chicken breast, 5 fungus, 1 carrot, 2 eggs, 13 spices, a little salt, soy sauce, cooking oil and barbecue sauce. Third, there should be enough firepower to stir-fry the chopped green onion, but not the rice. Stir-fry with a big fire, crush the rice with a spoon until the particles are clear, and then add oil, pepper and essence. When the rice can dance at the bottom of the pot, add the eggs and stir well.

Sprinkle a little chopped green onion in the wok, cook the rice before the chopped green onion changes color, stir evenly, turn down the fire slightly-probably between medium fire and big fire, beat the eggs, quickly break them up with a spatula, stir evenly and stir constantly. At the same time, beat the rice until there is no rice ball, gradually turn to high heat until it is granulated, and season with salt. Must be the best heat. Many times, our rice will be put in the refrigerator. At this time, you must heat the rice in advance, otherwise it will become a lump, which is difficult to fry in the pot and easy to stick to the pot, so you should heat it in advance.