I personally think that all kinds of fried rice have their own merits. There is no need to choose which one is more authentic. Here are a few types of fried rice that I have eaten. 1. Sichuan fried rice. Sichuan fried rice focuses on the characteristics of Sichuan. All kinds of sausages and bacon are added to it to taste.

It is heavier and has sufficient portion, which is very suitable for the daily taste of many Chinese people.

Doubanjiang is the magic weapon of Sichuan people. For the Pixian Doubanjiang mentioned before, take a spoonful and fry it in the oil pan for half a minute until the oil has been fully absorbed and turns into red oil. This way, there is no need to use soy sauce to color the rice.

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Add garlic, scallions, green peppers and onions and stir-fry until the rich and spicy aroma comes out.

And the oil for frying is also very particular. The bacon is evenly fat and lean. First stir-fry over low heat to get out the oil, and then add the bean paste. No need to add salt and other ingredients. This way it will be fragrant enough.

Meat alone is not enough, kimchi must also be included. After all, kimchi is also an indispensable side dish for the family. The saltiness of the bacon, the sourness of the kimchi, and the oily and spicy bean paste. Together with staple food such as rice, it is simply irresistible.

Put down the chopsticks.

2. Weilu rice. Weilu rice is a unique fried rice in Guizhou. The ingredients added to the fried rice are very mixed. There are no special regulations on what must be added, but there must be Zheer root, bacon and sauerkraut. Other ingredients will depend on what is left at home.

Just add whatever you want.

Guiyang people also like to add bad peppers, which are bright red in color, spicy and fresh, and are a great addition to rice.

3. Yangzhou fried rice, with crystal clear rice grains and saturated color, is sold in every corner of China. In other distant countries, no matter whether the restaurants opened by Chinese are luxurious or not, Yangzhou fried rice must have a name.

However, there is no guarantee that the ingredients will be sufficient, so many restaurants just add an egg.

Japonica rice, stir-fried with eggs, ham, diced chicken, duck gizzards, shrimps, scallops, scallops, sea cucumbers, mushrooms, winter bamboo shoots, peas, etc. The eggs are golden, the ham is deep red, the shrimps are pink, and the green beans are green, all in color and aroma.

The amount of oil used for Yangzhou fried rice should be moderate, and the rice must be fried thoroughly. Use Japonica rice, which will not be too sticky. Cook it one night in advance and put it in the refrigerator overnight before taking it out, so that the rice grains will be plump and elastic.

The diced ham is not ham sausage, but the ham itself. It will be fragrant when stir-fried over low heat, but it will burn easily over high heat.

When making egg fried rice, you must heat a dry pan. When the pan is hot, add oil. After pouring in the egg liquid, add the rice and stir-fry quickly.

Don’t use dark soy sauce or light soy sauce that is too strong for seasoning. Just add a few drops of soy sauce. Just look at the refreshing color of Yangzhou fried rice.

Yang Su, the Duke of Yue in the Sui Dynasty, invented the "broken gold rice". The rice was fried until the grains were distinct and covered with egg yolk. The color was like fried gold and shimmering with oil. Yangzhou fried rice was an innovation of the ancient "broken gold rice".

By the way, Yangzhou fried rice is not exclusive to Yangzhou, and its origin is a mystery.

But just looking at the ingredients, it tastes like Cantonese cuisine.

It is said that Emperor Yangzhou of the Sui Dynasty spread the word to Yangzhou. Some people say that the word Yangzhou does not refer to the place name, but the name of the dish. In short, it has been carried forward in Hong Kong, and Hong Kong people like Yangzhou fried rice.

Furthermore, Yangzhou fried rice does not have diced carrots. If there were, it would be assorted fried rice.

4. Fujian fried rice. Fujian fried rice is most commonly found in various Hong Kong-style tea restaurants. It is a Hong Kong-style dish. The special thing is that it is considered "wet fried rice".

The egg fried rice is topped with chicken, shrimp, scallops, scallops, mushrooms, cabbage and other toppings thickened with oyster sauce and starch. It is the same as risotto. To put it bluntly, it is egg fried rice with toppings.

It tastes salty and fresh, and I prefer a moist texture. Friends who often mix rice with sauces will probably like it.