'Egg fried rice, scrambled eggs or rice first? It's all wrong! The chef has taught you how to do it, and it's golden and burnt, and the grains are clear!
Rice is the staple food of southerners, almost every day to steam rice, sometimes rice steamed more than one meal can not finish, it becomes leftover rice. Leftover rice can be eaten in many ways, you can cook porridge, you can do potpourri, the most delicious than egg fried rice.
When I was a child, if there was leftover rice at home, my grandmother would give me a separate bowl of fried rice with eggs, the color is golden and attractive, not yet out of the pot smelled the aroma, the stomach began to grumble, it can be said that the egg fried rice is the childhood memory of one of the most delicious food.
Egg fried rice is considered a family affair, almost everyone will fry, practices are different, each person's practice is a school of its own. But to fry a good plate of egg fried rice, to do color and flavor, not everyone can do. As Yu Chengqing's song "Egg Fried Rice" sings: egg fried rice, the simplest and the most difficult!
The simpler the meal, the more skill is needed, and the same goes for fried rice, after all, not everyone can be a "chef".
Most people do egg fried rice, the customary practice is the same as fried vegetables, eggs and rice fried separately, some people first scrambled eggs and then fried rice, some people first fried rice and then scrambled eggs, these two practices are actually wrong!
The good egg fried rice, should be rice grains separate, each grain of rice is wrapped in a layer of egg, and fragrant and soft, to achieve this effect, no matter which first fried can not. The chef's approach is to pour the rice and eggs together and mix well, and then together in the pan fried, which is the correct approach!
Want to rice grain separation, the use of rice is also a requirement, can not be used just steamed rice, too wet easy to stick into a pile, the best is the overnight cold rice, dry and hard, the pan can be separated from the frying, but also easier to taste.
Households have leftover rice, solve it just make egg fried rice, there are more than enough to eat, to share the chef's approach.
Prepare overnight leftover rice (preferably chilled in the refrigerator), eggs, scallions, salt, cooking oil, five-spice powder, chicken essence and so on.
Beat a few eggs in a bowl, separate the yolks from the whites, whisk the yolks in another bowl, pour over the leftover rice and mix well so that the yolk mixture coats each piece of rice, chop the scallions and leave one to be cut into scallion segments.
Pour oil into the pot, turn on high heat and heat, when the oil temperature is 50 percent hot, add the scallion, use low heat to fry the scallion until browned, then fish out, leaving the scallion oil. Scallion oil is very fragrant, scrambled eggs can remove the smell of eggs, so that the flavor of egg fried rice more fragrant and delicious.
Pour the egg whites into the scallion oil and sauté, scrambled and put into a plate, pour in the leftover rice wrapped in egg yolk liquid, open medium heat and stir fry quickly for a few minutes until the rice loses its moisture and becomes clear, continue to stir fry, when a grain of rice in the pan "jumping" on the almost ready.
Pour into the fried egg white, add the right amount of salt, chicken broth, five spice powder for seasoning, quickly stir fry evenly, sprinkle a handful of green onions before leaving the pan and stir fry, you can turn off the fire out of the golden, soft, grainy scrambled egg fried rice is fried.
Doing egg fried rice, with what rice is very critical, brown rice is better than fine rice, and overnight rice than just steamed rice to be good, my family bought brown rice and fine rice, brown rice steamed to the next day to do egg fried rice to eat, very delicious. Just steamed rice has a lot of water content, it is easy to stick together, and also sticky pan, fried rice does not look good, not good.
There is another way to do this is to not separate the egg yolk and egg white, directly stirred and poured on the rice, so that fried egg fried rice is also very tasty, just can not see the egg, some monotonous; the egg white and yolk separate, so that fried rice can see the egg, not so monotonous.
After the egg and rice are fully mixed, not only is the color golden, but it also tastes fragrant and soft, and won't stick into a pile, and won't stick to the pan, and it's a lot better than scrambled egg fried rice that's separate from each other. When stir frying, use a spatula to stir fry all the time, so that the rice is heated evenly and dehydrated quickly, so that it can become one by one. If you don't stir-fry, it will easily get mushy.
Home has leftover rice, don't cook congee anymore, wrapped in egg mixture made of egg fried rice, golden and soft, grains separate, eat a big plate feel not addicted. Rice, eggs, 2 simple ingredients collide together, it becomes a colorful and flavorful egg fried rice!