Fried rice is extremely demanding in terms of the type of rice, seasoning, heat, and cooking utensils, and the texture is different every time you use it, although it's hard for the average diner to taste the difference. You can add soy sauce or egg wash to the rice in advance, and then use your hands to evenly coat the rice with the soy sauce or egg wash. The advantage of this is that it's easier to stir-fry later, and you don't have to spend a lot of time trying to spread the rice. The third fire should be enough, under the green onion stir fry flavor, not fried, under the rice, stir fry over high heat, with a hand spoon to crush the rice until the particles are clear, under the oil, pepper, to enhance the aroma. When the rice in the bottom of the pan can dance into the egg fried evenly out of the pan.

Burn the oil, the carrot prepared in advance, diced ham sausage, etc., under the pan fried incense, under the rice, seasoning salt, chicken broth, pepper, stir-frying over high heat out of the flavor. Stir frying when the beginning of a large fire to stir fry the rice, immediately turn to a small, slow stir-fry fire, and to keep turning over, so that the rice evenly heated. When there are not many ingredients in the store, Xiao's fried rice usually comes in handy. But there's a big problem: the rice isn't cold, it's cooked the same day, and most Japanese rice is sticky, which means it's hard to stir-fry even cold rice.

The pan is hot, add a little vegetable oil, oil temperature is slightly hot into the egg scrambled, and then add the cut sausage grain, add vegetables, and finally poured into the rice with a spoon and gently press, all the rice, pour the right amount of soya sauce and stir fry evenly, often a staple food, especially after a busy day to come home, what do not want to do the dishes in the case of a bowl of fried rice is often able to satisfy the people for a long time as a senior food enthusiasts, I'm not sure if I can do this, but I'm sure that you can do it. A senior food enthusiast, I'll share my own experience of doing egg fried rice.

The day before the rest of the rice, natural cooling, with a plastic bag, sealed, placed in the refrigerator overnight. Before stir-frying the rice, pinch the cooled rice with your hands to break it up, and then stir-fry it in the pan. Make sure the grains are well separated. As for hardness, it lies in the simmering of the new rice, not the frying.