The traditional practice of fried rice with eggs is: after boiling the water, pour the washed rice into the water and filter it out (only once); Then, steam the rice on the stove, and then put it 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 "gold-coated silver" in jargon. Then, the green beans and the flying eggs are cooked (generally, the egg liquid is poured into an oil pan with medium heat, and the egg liquid is quickly stirred in a circular motion with chopsticks instead of a spatula, so that the eggs are fried into fine egg floss particles, commonly known as "flying eggs". ), add salt and chopped green onion, stir fry for a while and then take out the pot. 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.

Tips for fried rice with eggs;

1. It is best to use cold rice overnight for white rice, so it is scattered and scattered, and the hot rice has too much water;

2. Slowly shovel the cold rice into the pot without adding water;

3. Add a little water after the egg is stirred, so it is easy to break after frying;

4. The oil temperature of the egg liquid in the pot should not be high, and it should be quickly fried;

5. Don't have too many eggs. More eggs than rice won't taste good.

6. It is best not to put monosodium glutamate in fried rice with eggs. If you put monosodium glutamate, there will be no delicious taste of eggs;

7. Regardless of health problems, frying animal oil is more delicious than using vegetable oil.