Every time you go to the Western restaurant to order their family fried rice, want to learn some Western fried rice practices, want to share these practices, the following is my carefully organized Western fried rice practices, welcome to read and collection.
A, bacon and vegetables egg fried rice
Ingredients: 4 pieces of bacon, cabbage, onion, one sharp pepper, 2 eggs, a little green onions
Practice
1. Onion diced, cabbage shredded, bell pepper cut into small dices.
2. Put oil in the pan, add chopped scallions and sauté, beat the eggs directly into the pan, use chopsticks to disperse, scramble out of the pan and set aside.
3. Put a little oil in the pan, sauté the onions until cooked through, stir fry the bacon until browned, add bell peppers and cabbage and stir fry, put a little salt, black pepper and chicken seasoning.
4. Add rice, scrambled eggs and stir-fry evenly over low heat.
Tips
Don't put too much salt, put some ketchup into the fried rice when you eat it.
Second, pineapple seafood fried rice
Ingredients: rice, pineapple, shrimp, mixed vegetables, cashews, eggs, meat floss, salt, curry powder, pepper, ginger
Practice
1, preparation The eggs are poured into the paddle and scrambled
6, hot oil in the pan, put the shrimp, paddle until the color turns red and pull out and spare
7, the remaining oil into the mixed vegetables stir fry a few times
8, pour in the rice and stir fry, add the right amount of salt and curry powder
9, pour in the scrambled eggs and shrimp stir fry for two times
10, and then pour in the pineapple and stir fry for a few times
11, then pour in the pineapple and stir fry for a few times
12, the eggs are fried and stir fry for a few times
13, the eggs are fried in the oil. A few times
11, pour in the fried cashews mix can be
12, the pineapple shell on the plate, will be fried rice loaded, the top of a little bit of meat floss can be
business value
rice is sweet, flat, have the spleen, stomach, the benefit of the essence of the spirit of the strong will, and the five organs, and through the four chakras, to quench the thirst of the annoyance, to stop the leakage of the The effect of urination, frequent urination, diarrhea and other diseases have a therapeutic effect.
Third, Vietnamese coconut milk fried rice
raw materials : 300 grams of coconut milk rice, shrimp, chicken thighs around the O grams of egg white, vegetable oil, soy sauce, sesame oil, pepper, salt, fish sauce, crab meat, scallions, cilantro, garlic each moderate.
(1) will be peeled and washed green onion cut into pieces, chicken thigh meat washed and cut into cubes, shrimp pick to remove the mud intestines washed, the egg knocked into the bowl with refined salt.
(2) frying pan oil hot, into the garlic, onion end burst incense, into the chicken thighs, shrimp, crab meat stir-fried spare.
(3) frying pan oil heating, pour in the egg fried, add coconut milk rice, chicken thighs and shrimp material, soy sauce, pepper, salt, fish sauce stir fry, sprinkle with parsley can be served.
Nutritional value
Tilapia back thick meat, meat tender and smooth, less bone spurs, fresh and no mud taste, seems to contain a sweet flavor, braised, steamed, boiled soup are flavorful; can also be fried, baked, smoked and so on. It is a good idea to have a good time, but it's a good idea to have a good time.
The above is my summary of the three on the practice of Western fried rice detailed steps, after reading there is no heartbeat ah, the heart is not as good as action, hurry home to prepare for cooking need to use the materials, off work you can go to the family to do a delicious and nutritious Western fried rice, do not let go to the Western-style restaurant can enjoy the delicious.
Expansion: simple fried rice practice introduction
1. stewed rice turn loose
Cooking rice before the pot to drop a little salad oil, you can make the rice more crystalline not sticky. Use white rice that is full of grains and has a consistent texture in order to stir-fry good-looking and tasty fried rice. When the rice is cooked, don't rush to open the lid, let the rice stay in the pan and simmer for 10 minutes, then open the lid to turn the rice loose and mix it well, so that the processed rice will have uniform humidity and consistent texture.
2. Ingredients need to be shredded or diced
Fried rice ingredients should be shredded or diced, so that it is easy to cook and easy to taste, and easier to integrate with the rice.
3. Overnight rice first scratch loose
If you are using overnight rice fried rice, because its moisture has been evaporated, it is easy to fry the texture of the grain, suitable for beginners to operate. But note that before the rice is put into the refrigerator to chill, it must be sealed with plastic wrap first to avoid moisture loss after frying dry and hard. Overnight rice into the pot before also sprinkle a little water, and with the hands of the loose, so that when fried rice is not easy to block, easier to fry scattered fried evenly! In addition, from the refrigerator to take out the leftover rice, if the rice grains stick to each other hard, you can put the rice on the sieve net with cold water, so that the rice grains can be automatically dispersed, drained after the pan can be fried.
4. General pots and pans should be moisturized first
In order to prevent the rice particles from sticking to the bottom of the pan and burning, affecting the appearance and taste, before using the pan to scramble eggs or fried rice, be sure to moisturize the pan first. The first thing you need to do is to wash the pan. The pan is dry on high heat, then add enough salad oil to heat, and gently shake the pan body so that its surface is fully coated with salad oil, and then pour out the excess oil, leaving only a moderate amount of oil in the pan, and then pour into the egg or rice stir-fry. Note: To make the fried rice fluffy and flavorful, don't use too much oil.
5. Quickly stir fry
If you want to stir fry rice with a clear result, stir fry the rice and ingredients and seasonings on medium heat, then add the rice and stir fry, and then turn on the heat if you need to start the pan, and stir fry the rice with a spatula as much as possible, so you can stir fry the rice evenly and evenly, and the grain is clear, and pay attention to stir frying speed, avoiding the rice to stir fry the old.
6. Do not fry too long to avoid dry hard
Fried rice must be used to stir fry quickly over high heat, do not fry too long, fried to cooked on the pot, otherwise there will be more and more moisture fried less and less, the rice fried more and more dry. Especially add sauce fried rice, fried too dry can not achieve the rich and moist flavor. And add the egg fried rice, egg fried to half-cooked to add rice, fried rice will be wrapped in a layer of golden brown.
Expanded reading
How to do fried rice nutrition doubled?
1. Increase the variety of ingredients.
Not only do you add eggs to fried rice, but you can also add a lot of vegetable ingredients. For example, mushrooms, mushrooms and other fungal vegetables, bamboo shoots, carrots, celery, soybean sprouts and other vegetables resistant to frying, such as a variety of dried tofu and boiled chicken breast diced, and even a little bit of pine nuts, crushed peanuts, chopped walnuts and other nuts ingredients can be put in. After this combination, it can make the color, texture and taste of fried rice become more colorful, and the nutritional balance is also improved.
2. Reduce the proportion of refined white rice.
When cooking rice, you may want to add a variety of mixed grains and legumes, such as barley, millet, oatmeal rice, etc. When frying rice, you can also add sweet peas, beans, sweet corn kernels and other fresh seed ingredients to match. One would be surprised to find that chewy, high-fiber mixed grains would be more flavorful and tasty when made into fried rice.
3. Reduce the amount of oil used in fried rice.
Rice is a starchy food, and it's easy to stick to the pan when you fry it in a normal pan. If you use a non-stick pan to fry, you can avoid the problem of using too much oil and sticking to the pan. In addition, try to put the oil only once when frying rice. First put the oil to stir-fry spices, into the diced vegetables, peas, mushrooms, etc., stir-fried to half-cooked, add the rice with fried, and finally the egg broken into the pan, so that it is uniformly sticky in the surface of the rice, you can achieve less oil and tasty "gold wrapped in silver" effect.
4. Control the amount of salt used in fried rice.
Because the fried rice as a staple, if you add too much salt, it will cause a meal of excessive sodium intake trouble. So fried rice is appropriate with a variety of spices, in addition to the most commonly used scallions, but also a small amount with cumin, cinnamon, black pepper, curry powder and other spices, to increase the aroma, to make up for the loss of flavor caused by less salt. Alternatively, chicken essence can be used to replace salt in equal amounts. As the sodium content in chicken essence is about half of the salt, if the equal amount of replacement, both to reduce the amount of sodium, but also to increase the flavor, easier to be accepted by the people.
5. Use vegetables with less oil to complement fried rice.
Although after enriching the ingredients, fried rice already contains some vegetables, but with 500 grams of vegetables a day, a meal of 200 grams of vegetables is still far from the goal, and which almost does not contain leafy greens. Therefore, fried rice should not be used as the whole of a meal, such as with some vegetable foods. At the same time, taking into account the fried rice has been added to the fat, vegetable cooking should pay attention to less oil, such as leafy greens made into white burn, oil boiled, stir-fried mix, raw mix and so on.