The earliest historical record of fried rice with eggs can be found in the bamboo slips unearthed from Mawangdui Han Tomb in Changsha, Hunan Province in 1972. This may be the ancestor of fried rice with eggs. Yangzhou fried rice, also known as Yangzhou fried rice with eggs, has "Yue Guo eats broken golden rice" in Xie Yan's "Food Classic", which is the predecessor of Yangzhou fried rice with eggs. According to legend, when Emperor Yangdi toured Yangzhou, he introduced "broken golden rice" into Yangzhou, which became the earliest record about Yangzhou fried rice.

How Yangzhou fried rice spread from Yangzhou, I have to mention one person, that is, Yi Bingshou, the magistrate of Yangzhou.

Yi Bingshou, a native of Tingzhou, Fujian Province, served as the magistrate of Yangzhou in 54 years. This man has a good political voice. He is not only proficient in poetry and calligraphy, but also a gourmet. It is widely said that he invented the "Yifu noodles" and "Yangzhou fried rice" which are now circulating in Guangdong and Hong Kong. The instant noodles we eat today are developed on the basis of the Iraqi government noodles. Yi Bingshou is also known as one of the pioneers of convenience food.

Mr Ling Yunchao, a famous calligrapher in Hong Kong, said in his book "Three Thousand Years of Calligraphy in China": "Jiangsu-style fried rice is fried rice with scallion oil, but different chefs in Iraq add icing on the cake, and some shrimps are fried with barbecued pork, so it can taste more delicious than ever. This taste is called" Yangzhou fried rice "by people in South China. After Yi Bingshou returned to his hometown, he also brought this method back to his hometown of Fujian, and specially introduced the cooking method of Yangzhou fried rice in his book Liu Chun Cao Tang Ji. At this time, "Yangzhou fried rice" is not only a Yang style, but also a delicacy in the Cantonese menu. It is Yi Bingshou's innovation and dissemination that has given rise to the colorful face of today's "Yangzhou fried rice".

Yangzhou fried rice with eggs, from the point of view of material selection, the main ingredient is to use fine white indica rice or replace it with new white japonica rice. Before cooking, it needs to be washed clean with water. After slightly soaking, it should be cooked in the pot until it is cooked thoroughly, without hardness, and the granules are loose and loose. To prevent burning when frying rice, it is necessary to wrap all the grains of rice with egg liquid, commonly known as "gold wrapped with silver". After frying, it sparkles like broken gold, smooth and shiny, delicious and refreshing.

Caigenxiang Hotel is an old-fashioned hotel with a history of more than 80 years. It was originally located at No.20 Xinsheng Street in Yangzhou, 1958, and moved from Xinsheng Street to the middle section of Guoqing Road. The fried rice with eggs in Caigenxiang Hotel is the authentic flavor of Yangzhou fried rice, including fried rice with eggs, fried rice with osmanthus, fried rice with crescent eggs, fried rice with ham and eggs, fried rice with three fresh eggs, fried rice with assorted eggs, fried rice with shrimps and eggs, etc. There are many varieties and styles.

Materials:

3 small bowls of plain rice, 20g of shrimp, 50g of lean pork, 25g of cooked ham, 25g of cooked chicken liver, 25g of bamboo shoots, 25g of green beans, 20g of onion 1 root, 25g of Shaoxing wine and 2 eggs.

Practice:

1. Mix the eggs well, blanch the green beans with salt water, shred the pork, dice the ham, chicken liver and bamboo shoots, and cut the onion into chopped green onion. Remove the oil pan, stir-fry the eggs over medium heat until they are almost cooked, then add the rice, seasoning, chopped green onion, stir well and put them on a plate.

2. Take the oil pan and put 1 tsp of oil. First, fry the shrimps and shredded pork until cooked, then add diced ham, diced chicken liver, diced bamboo shoots, green beans, salt, monosodium glutamate and Shaoxing wine, stir well, and pour on the rice noodles.

Ingredients: eggs, shredded pork, sausage, shrimp can be added to add flavor, carrots, sweet taste, coriander and onion.

Cooking method is: fried rice must use overnight rice (because there is too much water in hot rice), first put the cold rice into the pot and then shovel it slowly, and do not put too much oil, so stir up the water in the rice. Then, put the egg (the flavor should be adjusted first) in the pan, and the oil temperature should not be high. Stir-fry quickly (otherwise, the egg will get old quickly), then add the cooked shredded pork, sausage, dried shrimps and carrots, stir-fry for a while, and finally add coriander and onion, and then the fragrant fried rice will come out.

Yangzhou cuisine wins by delicacy, but Yangzhou fried rice really belongs to the public. Yangzhou fried rice belongs to the folk, comes from the dining table of ordinary people in Yangzhou, and comes from Yangzhou citizens' exquisite and consciousness of food. Its exquisiteness is the exquisiteness that the public can achieve, and it will inevitably become something that can be circulated for a long time.