Fried rice is a staple food that most people love to eat. When you are busy and don’t have time to cook a few delicious dishes, you will always eat fried rice to satisfy your hunger. Relatively speaking, making fried rice is relatively easy. As long as you have leftover rice, stir-fry it with eggs and vegetables. We are more familiar with Yangzhou fried rice, which is a traditional Huaiyang dish. The main ingredients include rice, ham, eggs, shrimps, etc. Yangzhou fried rice carefully selects ingredients, is carefully made, and pays attention to color matching. After the frying is completed, the grains are loose, tender and smooth, fragrant and glutinous.

Yangzhou fried rice is famous all over the world for its beautiful color and comprehensive nutrition. There is also the "Emperor Fried Rice" made by Master Dai, the Hong Kong chef god, which is expensive and good. There is also the soy sauce fried rice that is popular for a while and has been popular in the capital for several years. In 2007, it was red in color and had a salty and chewy aroma, making it popular among the public. Egg fried rice is simple and quick. It shows that most of us have an almost crazy love for fried rice. There are many ways to make fried rice and you can change it at will.

Today I will share four methods of fried rice. It is also a lunch box that I often make for my family. My children’s favorite is the fish roe fried rice. The fish roe is chewy and fragrant, coupled with the texture of the ingredients, it is indeed It's so delicious that you won't forget its taste after eating it once. After a colleague at work ate it, he repeatedly asked me how to make fish roe fried rice. Today I will share how to make it, friends who like it can collect it.

1. Yangzhou Fried Rice

Ingredients required: 300 grams of rice, 2 eggs, 5 grams of chopped green onion, 1 cucumber, 1 carrot, 1 mushroom, and 4 shrimps , appropriate amount of ham, 50 grams of canned corn kernels,

Seasoning required: 1 gram of salt, 1 tsp of MSG, 1 gram of pepper, 1 gram of sesame oil, 2 grams of cooking wine

Preparation Method:

1. Beat the rice and eggs in advance and put them into a bowl and mix evenly.

2. Cut the shrimp into small dices, wash and cut the mushrooms, cucumbers, and carrots into small dices, cut the ham into small dices, and rinse the corn kernels with water.

3. Heat the wok, add a little water, add a little cooking wine, add shrimps, mushrooms, carrots, ham and cucumbers in order, blanch them, drain them in cold water and set aside.

4. Wash the wok, add a little base oil to heat, add the egg liquid and stir-fry until loose. Then add shrimp, mushrooms, carrots, ham and other ingredients, stir-fry over high heat to remove moisture.

5. Add the rice and stir-fry evenly. Try not to have the rice clumping together. Fry the rice to spread it out.

6. Add salt and MSG to taste, stir well and then sprinkle in a little chopped green onion and pour in sesame oil.

2. Assorted fried rice

Ingredients required: 1 rice, 2 free-range eggs, 2 fresh mushrooms, 1 pickled fungus, 1 fresh bamboo shoot, 1 cucumber

Seasoning required: 1g salt, 1g MSG, 1g chicken essence, 20g salad oil

Production process:

1. Wash and cut fresh mushrooms into small pieces Dice, wash and cut fresh bamboo shoots into small dices, chop soaked fungus into small dices, cut ham into small dices, wash and cut cucumbers into small dices and set aside. #2020生活Memory#

2. Break the eggs into a bowl and beat evenly until the egg liquid is fully mixed.

3. Pour a little water into the wok, add fresh mushrooms, fresh bamboo shoots, fungus, ham and cucumber to blanch and set aside.

4. Pour a little salad oil into the wok and heat it up. Add the eggs and quickly stir-fry them. Add the mushrooms, bamboo shoots, fungus, cucumber and diced ham and stir-fry evenly. #世说New Year#

5. Add rice and stir-fry, add a little salt, MSG, and chicken essence to taste, stir-fry evenly, and add chopped green onion.

3. Soy sauce fried rice

Ingredients needed: 1 bowl of leftover rice, 2 eggs, appropriate amount of chopped green onion, 1 cucumber section

Condiments needed: Donggu soy sauce 5 grams, 1 tsp MSG, 3 grams dark soy sauce

Production process:

1. Break up the leftover rice first, so that no rice balls appear.

2. Beat the eggs and stir evenly with chopsticks until the egg whites and egg yolks are fully mixed.

3. Wash the cucumber and cut into dices the size of the head of chopsticks. Wash and remove the roots of the shallot and cut into small scallions.

4. Heat the wok, pour out the oil, add a little base oil, heat it up, then add the egg liquid and stir quickly to disperse.

5. Add the rice and stir-fry, add Donggu soy sauce, MSG to taste, a little dark soy sauce to adjust the color, and stir-fry evenly.

6. Add diced cucumbers and stir-fry for a few times, then sprinkle with chopped green onions.