Egg fried rice is a kind of food made of glutinous rice and eggs, which should be regarded as the earliest "egg fried rice". According to legend, egg fried rice originated from the broken golden rice of Su Yang (544-606.8.3 1), the king of Sui Dynasty, and was the predecessor of egg fried rice. When Yang Di visited Jiangdu (now Yangzhou), fried rice with eggs also spread to Yangzhou. Yi Bingshou, a native of Tingzhou, Fujian, served as the magistrate of Yangzhou in 54 years. He once brought Yangzhou fried rice with eggs back to his hometown in Fujian. The original fried rice with eggs was improved by adding green beans, carrots and cucumbers. Let it spread all over the country. After that, the name "Yangzhou fried rice" became popular all over the country. He himself is picky about eating fried rice with eggs, and needs to add winter bamboo shoots, mushrooms, scallops, shrimps, chicken gizzards and other delicacies. At this time, fried rice with eggs has taken shape.

The preparation method of fried rice with eggs is as follows:

1. After the water is boiled, pour the washed rice into the water and filter it out. Remember, only take the exam once. 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.

2. Put the rice in the refrigerator for 2-3 hours without covering 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.