Cooking rice

After the water boils, pour the washed rice into the water, filter and fish it out. Remember, it only takes a little while. Then, steam the rice on the stove.

Overnight rice has less moisture, so the fried rice will be loose and chewy. Most people know this common sense. But if there is no overnight meal, there is a way. Let the cooked rice cool down, wrap it in plastic wrap, put it in the freezer for about half an hour and then take it out. It is best to let the moisture in the rice grains be freeze-dried but not frozen. If it freezes, it will not work. use. At this time, you can see that the rice grains are dry and plump, and it will not stick to the pan or become too wet due to too much water during frying.

Eggs

If the egg fried rice is separated from the egg and rice, or has egg shreds, it does not meet the requirements. Only when the egg is fully coated on each grain of rice, and the shadow of the egg is completely invisible, is it considered a success.

The first key to success is to ensure that the egg liquid cannot touch the bottom of the pot. Therefore, when frying, the egg liquid should be slowly poured on the rice grains, so that the rice grains can be fully absorbed and stir-fried, so that the eggs will not touch the bottom of the pot. However, to learn this technique requires repeated practice.

Fried rice

Before frying the rice, add a little vegetable oil and mix well to separate the rice grains, then pour in half of the egg liquid, mix well and soak for 20 minutes; stir well the oil and Quickly stir-fry the rice with egg liquid until evenly stirred, so that the eggs coat each grain of rice, which is called "gold wrapped in silver" in jargon. Then add cooked green beans and horse eggs, add salt and chopped green onion, stir-fry for a while and remove from the pan.

Some people will stick to the pan and fry when frying rice. This is because the bottom of the pan is not hot enough. To heat the bottom of the pot, first heat the pot with a spoonful of oil. When the oil boils slightly, pour out the excess oil to cool down the pot. The temperature at this time is the most suitable for cooking. If you use an induction cooker at home, just control the temperature at 180°C.

The purpose of pouring out the oil is not only to cool down the pot, but also to pour out the residue in the pot so as not to affect the taste of the fried rice