I think everyone has their own unique memory of egg fried rice. Egg fried rice can be said to be a "special" food that we have had since ancient times. Why do we say "special"? According to historical records, the ancient egg fried rice was called "Egg Fried Rice". Everyone knows that eggs are actually chicken eggs, and "燇" means fierce, hot, and burning fire. Therefore, experts believe that the "egg dumpling" recorded in ancient books is a food made from rice and eggs in ancient times. At the moment, it becomes egg fried rice.

Many people think that to make egg fried rice well, they need to use leftover rice or overnight rice. Actually, we don't have that need. It’s not that fresh rice is unsuitable for making egg fried rice, but since fresh rice is already being cooked, who would use the cooked rice for frying? Wouldn’t it be nice to cook a dish alone? Therefore, many people make egg fried rice by leaving a little rice left over from each meal for frying. This creates a misunderstanding.

I personally think that the rice used for fried egg fried rice can actually be cooked from long rice. In addition, fresh rice is relatively sticky, so you can scoop out a portion separately and cool it to reduce the stickiness. Simple egg fried rice is also the most classic. Rice is wrapped in eggs, that's all. Nowadays, many upgraded egg fried rice often add some "messy" ingredients such as ham sausage, corn, green beans, etc., and undergo certain upgrades and revisions. But I think the timeless classic is the real food that everyone loves - egg fried rice. So how to make a classic egg fried rice?

"Egg Fried Rice"

Prepare the ingredients: take an appropriate amount of rice according to the head (the rice is best cooked with long rice, don't have too many heads at a time, if we are at home, usually Rice is enough for three or four people at most. It is not good to fry too much at one time.) Prepare 4 or 5 fresh eggs according to the situation, and salt and lard (to make it delicious and attractive) For egg fried rice, you must use lard, lard is the orthodox method). The ingredients are just that, but if there are too many and they are flashy, it won’t be good.

Method:

1. First break the eggs into a bowl and beat them thoroughly. Take an appropriate amount of rice, if it is cold rice, heat it (use a microwave, or blanch it, or fry it in advance). If it is hot rice, let it sit for a while and let it cool down to reduce the viscosity.

2. Heat the pot, put in a piece of lard and let it boil. After the high temperature, put the eggs into the pot and stir-fry until they are scattered. (You can cook it randomly in one stew. Fry the eggs as finely as possible, but don’t make them too big). Then put the prepared rice into the pot and stir-fry it evenly.

3. Finally add some salt and stir well before serving. You can also add a little bit of chopped green onion as appropriate.

A classic and delicious "Egg Fried Rice" is ready. We like to fry with lard, which is not only more fragrant, but also more delicious. When frying, after the eggs are put into the pan, fry them quickly and they will spread out. No need to add other ingredients to change the original classic taste. Sometimes it is counterproductive and fails. The classic "Egg Fried Rice" that has been tested over time is the most delicious way to make it.