The way to avoid sticking to the pan:
One, first of all, we used to fry rice rice, rice to eat than usual a little dry, can easily stir out the state of the particles clearly, so we add the amount of water in the cooking of rice, than the usual amount of water to cook rice a little less.
Second, when cooking rice, wash the rice and add water, we can drop a few drops of vegetable oil into it, and then start cooking, which can be very good to play the effect of anti-sticking.
Three, the electric pot cooked rice, jumped to the insulation gear, with a rice spatula to the rice spatula evenly, do not let it lumps (and then keep warm for ten minutes, you can take out the fried rice) can also be turned evenly, directly out of the frying, and the hot rice will not absorb a lot of oil, but also not easy to stick to the pan.
Four, in the fried rice before the first hot pan and then put a lot of cool oil will be tripped all over the pan, and then pour out the excess oil, commonly known as tripping the pan. This practice, is to let the pan around the oil are sticky, fried rice will not stick to the pan.
Fifth, it is best to scramble eggs before fried rice. Beat the eggs in a bowl and mix well, pour the oil can be added a little more oil, scrambled eggs do not need to put the oil again. The temperature of medium heat scrambled eggs, scrambled eggs with chopsticks to break the eggs, scrambled into a grain by grain. Keep turning the rice while scrambling, especially the bottom, so as not to stir fry the wok. (If you have chicken oil or lard, add some instead of salad oil to make it more flavorful)
Pay attention to the fire, not too small, frying and frying are not dry. Not too big, too big rice is easy to fry scorched.
Six, soy sauce or soy sauce do not put too early, too early to put seasoning is also easy to make the rice sticky.
If the overnight rice, cold rice to do fried rice, cold rice without heat and moisture, fried rice, add a little more oil in moderation, generally not sticky.