Fried rice is a typical lazy fast food. Although seemingly simple, fried rice can't achieve the effect of full grains and clear grains without mastering some skills and methods. Some friends often encounter problems with fried rice, so how can they avoid these problems?
How can fried rice not stick to the pan? Note the following points. First, when stewing rice, the amount of water added is slightly less than usual, because most of us northerners like to eat wet and soft white rice, so when stewing rice, the amount of water added is slightly less than usual, making the stewed rice harder, so that the fried rice will taste better. Usually, the ratio of rice to water is 1: 1.2. If you measure by hand, smooth the rice and put your index finger on it. Very little water is added. If you want the stewed rice to taste stronger, put less water.
Second, it is best to use overnight rice for fried rice, because the freshly stewed rice is wet, sticky and full of water, and fried rice is easy to stick to the pot, while overnight rice will consume some water and be harder, and fried rice will taste better.
The third point is to loosen the rice before frying, grab a few uniform pieces first, and save energy when frying later. But don't use too much force when catching loose rice, so as not to crush and deform the rice grains, and the fried rice will not be full of particles.
Fourth, the most effective way to fry rice is to cover a layer of clothes on the white rice first, so that the rice grains are isolated from the pot, so that there will be no phenomenon of sticking to the pot or sticking to the ball when cooking. The specific method is to pour the egg liquid into the white rice and stir it evenly, so that each rice is covered with a layer of egg liquid, so you don't have to worry about the situation. Moreover, Huang Chengcheng's fried rice is beautiful in color, which makes people more appetizing. In this step, some friends only add egg yolk for the sake of good color. If you fry at home, you can add whole egg liquid, and the effect is quite good.
Fifth, remember to slide the pot. Pour more oil first, burn until it smokes, pour out the hot oil, and then pour in the cold oil. After heating, add chopped green onion and rice. If you repeat it twice with an oil pan, the effect will be better.
Sixth, don't put too much oil in fried rice to avoid greasy taste. Stir-fry the rice constantly, and break up the caked rice with a spoon. If the fried rice still sticks to the pan, pour a little oil along the edge of the pan to achieve the purpose of lubrication.
Seventh, you can add your favorite ingredients to fry rice, which can enrich the ingredients, increase nutrition, and make the taste richer and more layered.
The above is my answer to the question "How to fry leftovers without sticking to the pan". If I master the above points, fried rice will no longer have to worry about sticking to the pot, and the phenomenon of giving the group will appear.