Today, I will share with you a simple lazy dinner "nutritious fried rice with eggs". Although it is simple and faster, it should not be underestimated. If it is not cooked well, it will become an egg-like meal. When cooking, there is much less oil in the pot, not only enough scrambled eggs, but also enough rice. Don't lump the eggs when frying them. Stir-fry quickly in the pan and then break it. When the egg liquid begins to solidify, you can add a little salt, not too much. Otherwise, you and I will not be salty.
In fact, if you want to make delicious fried rice with eggs, it is best to use leftovers, but can't you make delicious fried rice with eggs without leftovers? Of course not. The reason why we don't use the freshly cooked rice is because the freshly cooked rice has a lot of water, and it is difficult to grasp the temperature and flow rate when cooking. Too much is greasy, and too little is easy to stick to the pot. Besides, it is impossible for a restaurant to steam a large pot of white rice every day and then keep it for fried rice with eggs. Of course not. Restaurants are all fried with frozen rice. Frozen rice will spread out one by one when fried, with bright color and rich flavor.
Let's share it with you in detail. This lazy version of fried rice with eggs is easy to learn. Fried rice with eggs is golden and full of energy. Come and learn from your favorite friends.
Stir-Fried Rice with Egg
1. First of all, we are going to prepare a proper amount of rice, wash it repeatedly with clear water, then pour it into the rice cooker to make it smooth, then add a proper amount of clear water, the amount of water should be less than 8 mm, and the fried rice with eggs should be steamed a little harder, using less water than usual, and then cover the lid and steam the rice in fine cooking mode.
After the rice cooker stops, put the rice aside and let the water dry thoroughly. When it is hot, you can put it in the refrigerator for a while, so that it won't be sticky when frying.
3. Then we prepare auxiliary materials. Slice the ham into strips and then dice it. Wash and drain the mushrooms. After removing the hard roots, cut into small particles. Put two whole eggs in a bowl, and then two yolks, and beat them into egg liquid. Restaurants often only use egg yolk, which is more golden and beautiful.
4. Boil the water in the pot, add the chopped mushrooms into the boiled water 1 min, then pour in the shrimps and continue to cook for 10 sec, and then pour off the water for later use. Mushrooms and shrimps can't be cooked for a long time, and the umami flavor is easy to lose.
5. Heat the pan and pour more vegetable oil. When the oil temperature is 60% hot, pour the egg liquid into the pot, stir it constantly with a spoon, so that the egg liquid floats in an egg ear, then pour it out and squeeze out the oil inside for later use.
6. Leave the bottom oil in the pot, stir-fry the shrimps and mushrooms for a few times, pour in the ham sausage and stir-fry together to get the fragrance, then add the green beans and eggs and stir-fry evenly, then add the dried rice, and beat it often with a spoon, so that it is easier to stir-fry the water in the rice for about 2 minutes. Stir-fry the rice until it is fragrant, add 2g of salt and 2g of chicken essence, sprinkle with chopped green onion, stir well and serve delicious.
Technical points:
1. Scrambled eggs and rice should be steamed hard and put less water, so that they will not stick easily when fried.
2. The steamed rice must be dried, and the fried rice with eggs will be clear.
3. When floating the ear of eggs, the oil temperature should be high and the stirring speed should be fast, so that the ear of eggs will be thin and long, and the finished product will be more beautiful.