1. Royal Egg Fried Rice Ingredients: One bowl of rice and two eggs. Ingredients: oil, salt, chopped green onion, pepper noodles, etc. Method: First beat two eggs and stir well, put them into the oil pan and stir-fry until cooked, then add the rice and stir-fry. After the rice is heated through, add a little salt, half a handful of chopped green onions, and a little peppercorns, and then it's ready to serve. Key points: 1. Northeastern rice is required for rice, not southern rice. The rice must be steamed well. Without steamed rice, you cannot make good egg fried rice. 2. Use a little more oil so that the rice grains feel oily. 3. Put the chopped green onions later. 4. The eggs must be stirred evenly, and do not add water during the stirring process. When frying eggs, break the eggs into pieces and make them fluffy. 5. The heat should be 300-500 degrees. 2. Yangzhou Egg Fried Rice Yangzhou Egg Fried Rice The rice is loose and fragrant, with a soft and firm texture. The ingredients are various, fresh, tough, smooth, fragrant and delicious. Ingredients: 1500g white indica rice, 8 eggs, 50g steamed sea cucumber, 50g cooked chicken breast, 50g cooked ham, 2 cooked chicken gizzards, 75g river shrimp, 25g steamed mushrooms, cooked 25 grams of clean bamboo shoots, 25 grams of green beans, 50 grams of pork essence, 25 grams of blanched scallops, 15 grams of minced green onions, 5 grams of dry starch, 8 grams of refined salt, 150 grams of chicken broth, 5 grams of Shaoxing wine, and 150 grams of refined oil. Preparation method: 1. Cut sea cucumber, chicken, ham, gizzards, mushrooms, bamboo shoots, and pork into small dices. Add salt to the shrimps and sizing them with dry starch. Crack the eggs into a bowl, add 3 grams of salt and 5 grams of chopped green onion, mix well and set aside. 2. Heat the wok, add refined oil, when the oil is 50% hot, add the shrimps and fry them until cooked, then take them out. Then pour in diced sea cucumber, diced chicken, diced gizzards, diced ham, diced mushrooms, diced bamboo shoots, and diced pork essence. Stir-fry briefly. Add Shaoxing wine, refined salt, and chicken broth and bring to a boil. Simmer briefly. Pour in the cooked shrimps and bring to a boil. Pour into a bowl and serve as assorted toppings. 3. Return the heat to the wok, add refined oil, pour in the eggs and stir-fry. When the osmanthus becomes like osmanthus, add cooked rice and stir-fry. After stir-frying thoroughly, add refined salt, minced green onions, "assorted toppings" and green beans into the pot, stir-fry evenly with the rice, remove from the pot and place in bowls. Yangzhou egg fried rice pays attention to cooking, and requires "clear grains, soft and glutinous in the mouth", and "four essentials": first, the rice must be good, preferably fragrant japonica, not rough indica or glutinous rice; second, it must be washed well, so that there is no sand or shell. , barnyard millet, it is better to have clear water; thirdly, make good use of fire, put the rice in boiling water, first cook it with high fire until the rice is swollen and stretched, then change to low fire to make the rice gradually dry out, then simmer for a while, the rice will be shiny and mature, and then simmer slightly , remove from the fire, use a spoon to break up the rice into granular shapes, and do not make them lump together; fourth, it must be mixed with water, not too much, not too little, and dry and moist properly. There are two ways to make fried rice. One is to first fry the eggs in a frying pan, scoop them up, and then fry the rice in the frying pan. After the rice is fried thoroughly, add the fried eggs, stir well, and serve in a bowl. Another rule is to fry the rice first. After the rice is thoroughly fried, add the beaten eggs and continue to stir-fry until fragrant. It is best to make the rice grains all covered with eggs, with no lumps in the rice and no cakes in the eggs. 3. Sausage and egg fried rice Ingredients: 2 sausages, 6 cabbage leaves, 2 eggs, 3 tablespoons of salad oil, 1 green onion, 3 bowls of white rice, a little seasoning and coriander, a little salt and pepper and a little MSG. Method: 1. Cut the sausage into small pieces and the cabbage into small pieces. 2. Heat the oil pan, add 3 tablespoons of oil, pour in the beaten egg liquid, and quickly turn the pan until it is cooked for about 7 minutes. 3. Put the rice, sausage, and chopped green onion into the pot, stir-fry the rice balls with the back of a spatula, and then add the seasonings. 4. Finally, add the cabbage to the pot and stir-fry gently until soft. 4. Ham and Egg Fried Rice Ingredients: 2 small bowls of white rice, a little ham, pea kernels, carrots and corn, 1 egg, 1 tablespoon minced green onion, 1 and a half teaspoons salt, 0.5 teaspoon MSG, 1 teaspoon pepper. Method: 1. Dice the lamb ham, peel and dice the carrots, put the pea kernels, carrots, and corn kernels into boiling water and blanch them, then take them out; beat the eggs and quickly fry them in the pot until they are halfway cooked. 2. Add white rice, diced ham, diced carrots, pea kernels, and corn kernels, stir well, add seasonings, top with minced green onion, and mix well.

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