Traditional practice
Method 1: This is the most traditional method of fried rice with eggs. But most people don't know. After boiling the water, pour the washed rice into the water and filter it out. Remember, it will only take a moment. Then, put the rice on the stove and steam it, then mix it with the eggs and fry it. The fried rice with eggs made in this way, not only the rice flavor and the egg flavor will not be mixed, but also the rice is separated from each other and will not stick together.
Method 2: the rice should be refrigerated in the refrigerator for 2 ~ 3 hours, and it should not be covered; Add a little vegetable oil to the rice before the fried rice and mix well, let the rice grains separate, then pour in half of the egg mixture and soak for 20 minutes; The rice mixed with oil and egg liquid in Wanghuo oil pan is quickly fried evenly and dried, so that the eggs cover each rice, which is called "gold-coated silver" in the jargon. Then add cooked green beans and racing eggs, add salt and chopped green onion, stir-fry for a while and then take out the pot.
Method 3: Take overnight rice for later use. Boil the pan until the oil temperature is 70%. Beat in the eggs, stir-fry them quickly, stir-fry them slowly on low heat, add the rice to the aroma of the eggs, stir-fry them with strong fire, and take half a spoonful of soy sauce. Stir-fry until the color is even, and take out the pan.
Home-cooked fried rice with eggs
Ingredients: rice, eggs, salt
Accessories: sausage, onion, green beans, mushrooms, carrots, shrimps ... can be added according to personal taste or not.
Practice:
Rice can be served in a medium bowl, freshly cooked or leftovers from last meal, and it is better to be dry. Practice of rice: wash the rice, steam the rice with water, the ratio of rice to water is1:1.3 ~1.5, and two drops of cooking oil can be dropped on the water surface (the cooked rice after refueling is shiny, smooth and chewy, and only a little oil is needed when the rice is fried later, and it will not be greasy), after boiling1.
All kinds of auxiliary materials are cut into small pieces the size of rice grains (no auxiliary materials can be added);
Beat one egg into a bowl, add a little salt, and then beat the eggs quickly and evenly for about 20 seconds;
Wanghuo, hot pot to cool the oil (you can put more oil appropriately), after the oil is heated, quickly put the eggs into the pot;
Then pour the prepared rice on the eggs that have not yet solidified, stir fry quickly, and fuse the eggs with the rice, preferably wrapping each grain of rice with egg liquid;
Add salt and various auxiliary materials, stir-fry thoroughly, and serve.