The reason is probably that the aroma of fried eggs is mixed with rice, which makes the rice fragrant.
Therefore, to fry delicious fried rice with eggs, two problems must be solved. One is to make the eggs fragrant, but the fragrance of the eggs should be combined with the rice.
All right, you can start.
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The following is the supplementary writing of 20 17.4. 1, adding more detailed steps.
The raw materials are really too simple, but they can make touching delicious food.
It is very important that rice needs to be overnight. Because the freshly steamed rice is full of steam and sticky, it is not easy to fry. On the one hand, the fragrance of eggs can not be evenly blended, on the other hand, there is no such granular taste.
And overnight rice, almost all the water on the surface has evaporated, which will be much drier.
If you really can't wait all night, spread the rice on the plate to speed up the evaporation of water, and then make do with it when it is completely cold.
There are three kinds of rice, glutinous rice, japonica rice and indica rice. It is best to use indica rice for fried rice with eggs. This kind of rice has low viscosity, relatively dry and clear grains. Most of the rice in the south belongs to indica rice. Common northeast rice is mainly japonica rice, which is slightly sticky than indica rice. But don't use glutinous rice, it's too sticky.
Eggs have nothing to say, just ordinary eggs. Just put a few eggs in several bowls of rice. To make a more explosive visual effect and fragrance, put two eggs in a bowl of rice.
Onions are indispensable and the finishing touch. Without shallots, it will be a little greasy and the smell will be worse.
Beat the eggs, don't be lazy, beat them thoroughly. If you don't break up, scrambled eggs will not be easy to fry.
The pot is hot. Oil, not too little oil, too little eggs are not fragrant.
It is very important that the oil temperature is not high, medium and low oil temperature is enough, and the fire is also small and medium. The reason will be explained later.
While pouring eggs in, while holding a spatula in the other hand, quickly turn around in the pot and fry the eggs. How many pieces can you get as soon as possible? Have you seen my wind-like spatula?
The purpose of this is to prevent eggs from caking, frying eggs and frying egg flowers. I said before that the oil temperature should be low, which is also the purpose. Because of the high oil temperature, eggs will mature and agglomerate when cooked, so they will not be broken.
Why do you want to fire? Because it is fried, the smell of eggs is more likely to be aroused, and it is easier to be evenly wrapped in rice.
In fact, I didn't fry enough, because I had to take pictures while cooking, which delayed the first two seconds and missed the best state.
After frying, the timing of pouring rice is particularly important.
Because the smell of eggs is getting stronger and stronger with frying. So the rice is poured too early and the eggs are not fragrant enough.
The best way to judge when to pour rice is to look at the color. When the color of the egg changes from light yellow to dark yellow and khaki, you can pour the rice. Eggs are especially fragrant at this time. If you continue frying, although the eggs will be more fragrant, they will be burnt and taste bad.
After the rice is poured in, there will inevitably be some lumps. The first job is to crush the rice balls with a spatula, and crush them all. This job requires patience, but you must never be lazy.
If there are many rice balls and the grinding time is long, you should pay attention to turning on a small fire to avoid the rice being fried.
You can add seasoning after frying, and a spoonful of salt is enough. (Of course, this is the most traditional fried rice with eggs, and you can also add soy sauce according to your own preferences. )
Stir-fry the rice well, stir-fry it while it is hot, and stir the rice and the broken eggs evenly. It's ripe at this time.
You can't fry chopped green onion for too long, otherwise it will fade and smell. So finally turn off the fire and put it in, stir fry evenly with the remaining temperature.