2 eggs, 300g rice. Seasoning: 1/3 green onion, 1 tsp salt.

Practice?

1, break the eggs into an egg mixture, and wait until the oil in the wok is 60% hot.

2, quickly use chopsticks to make circular movements in the egg mixture, until the egg mixture solidified and stirred into crumbs, when the egg flavor, serve and set aside.

3. Pour in about the same amount of oil as you used to fry 1 poached egg, add the rice and stir-fry until the rice is coated with the oil, then add the chopped green onion and stir-fry well.

4. Pour the chopped egg into the pan, stir-fry with the rice and season with salt.

Introduction?

1, the rice must be broken up. To use leftover rice, preferably overnight leftover rice to do this, this thing is probably known to everyone on earth. Because the leftover rice has less water, fried out of the grain, the texture is very good. However, most of the leftover rice is a big chunk, it takes some effort to mash the rice into grains, and if your hands are slower, there is a possibility of bak kut teh. Introduced two rice pounding tips, with which random you:

-Rice first with a spatula mortar and pestle into a fist-sized block, and then hand dipped in water, gently dusting the hands of water in the rice, repeat two to three times, and then put the rice in the microwave oven, medium heat, 2 minutes, rice heap into small grains.

- Alternatively, after you've scrambled the eggs and served them, add some more oil to the pan over low heat, pour the rice into the pan and simmer for half a minute with the lid on, then open the lid and gently press the rice with a spatula to break it up easily.

2, the proportion of oil is also very important, more oil, too greasy, less oil, and too dry. In general, frying 4 bowls of rice (the usual bowl of dinner) requires about the same amount of oil as frying a poached egg. If you are still unsure, you can put in a little less first and keep stirring the rice over low heat. If the rice grains look dry and you can hardly see any oil on the surface, then put in a little more oil as appropriate and keep stirring until the surface of the rice grains is coated with oil.

3, eggs scrambled and fried. After pouring the egg into the pan, use chopsticks to quickly draw circles in the egg mixture until the egg solidifies and breaks up into small grains, the most critical thing is that the egg should not be immediately after solidification, continue to stir fry for a while on the fire, wait until the fragrance of the egg wafts out of the pan before you get out of the pan.

4, scallions in the rice after put, first of all, this is my personal preference oh. If you put the scallions first, if the heat is not controlled well, it is easy to become mushy and burnt, the taste is not good, it looks dark and mushy also affects the appetite. So I usually stir-fry the rice before putting in the chopped scallions, and then stir-fry evenly.