Rice is obviously loved by relatives: after the extra rice is put in the refrigerator, it becomes an excellent scrambled egg overnight meal, which is also a prerequisite for making scrambled eggs. Before frying rice, add a little cooking oil to the rice and stir well. With the nourishment of cooking oil, even the big rice balls will be scattered when you gently knock them, and the fried rice will be layered and even more gluten-free.
Ingredients: overnight rice 1 bowl, 4 seasonings for raw eggs: onion 15g, carrot 60g, cucumber 100g, sausage 2 seasonings: edible oil 1040g, salt 2g.
Step 1: Use a large bowl of overnight rice, put it into a relatively large basin, pour in 10g cooking oil, and stir well. Beat large pieces of rice with a spoon to produce uniform rice grains with distinct layers.
Step 2, cut most carrots, a cucumber and two sausages into hard particles with a thickness of 0.4cm, and the amount of onion used for egg fried rice is a little more, with chopped green onion 15g. 4 raw eggs, wash the shell and put it in a bowl. Mash the eggs into fine liquid with a mixing stick or wooden chopsticks. The finer the eggs, the better. Scrambled eggs also break into pieces very easily.
Step 3, put the pot on the stove, burn it in the air first, raise the temperature of the pot, pour in 40 grams of cooking oil, the temperature is slightly higher, similar to 70% heat, and pour in egg liquid. Stir-fry and disperse quickly with a spoon, and continuously laser cut with the sharp boundary of the spoon to produce uniform small egg pieces with golden color and attractive appearance. Add one-third chopped green onion to enhance the "egg fragrance" and stir fry quickly. Add diced sausage and diced carrot, stir-fry until fragrant, and then add a portion of chopped green onion to stir-fry "vegetable fragrance". Add the rice and stir fry quickly.
The fourth step is to stir fry, and at the same time knock the rice into pieces with the smooth back of the spoon. Knock gently, immediately spread out, distinct. Add diced cucumber, the remaining chopped green onion and 2g of salt, stir-fry quickly and evenly to produce a "rice flavor". Immediately stop fighting, take the pan and fill the plate, and this China traditional version of fried rice with eggs is finished.
The remaining rice must be covered with fresh-keeping bags, and then put into the refrigerator after the indoor temperature is completely cooled. If the hot rice is put in the refrigerator for a period of time, it will solidify into a triangular rice ball, which is difficult to break by hand, and the color of fried rice with eggs will not be good.
It should be noted that the chopped green onion is divided into three times: the eggs are fried into golden egg pieces, and the hot pot side dishes are added. When the rice is cooked in advance, the chopped green onion is added three times, and the effect is obviously different.