Lao Gan Ma Fried Rice

Ingredients ?

White rice 200g

Lao Gan Ma Chili Sauce (Chicken Oil and Shredded Pork Flavor) 1 tablespoon

Egg 1 egg

Garlic clove 1 clove

Scallion pinch

Salt pinch

Soy Sauce 1 teaspoon

Mixing Oil 1 teaspoon

Milk Wine (optional) 1 teaspoon

How to make Sriracha Fried Rice ?

If you have leftover rice, use overnight rice. If you don't have leftover rice, cook the rice the night before, let it cool down, cover with plastic wrap and refrigerate

Beat the eggs with salt (because I used clay eggs, which are small, I beat 2 of them, which is equivalent to the amount of a normal-sized egg)

Cut the garlic and chop the green onion

Set aside a pan. Pour oil in a cool pan, and when the oil reaches 3 mature, pour in the egg mixture and start scrambling the eggs. Hot pan scrambled eggs are easy to old, even easy to paste, so warm oil frying, easier to control, the eggs are also more tender. Scramble until 7 mature and set aside.

Turn down the heat, add the Sriracha and start the stir-fry sauce. When you smell the aroma, pour in the garlic and stir-fry, then pour in the rice and stir-fry well, then turn up the heat.

Pour in the rice wine and continue to stir-fry, rice particles scattered after adding soy sauce

Finally, add the eggs just fried, stir-fry evenly and then turn off the fire, add chopped green onion, continue to use the residual heat of the rice will be chopped green onion stir-fry evenly.

Tips

1. Stir fry the sauce must be on low heat, otherwise it will be easy to paste, but also very smoky.

2. When frying the rice, make sure to stir fry the rice to disperse, some people recommend adding water, I do not recommend, because adding water will destroy the hardness of the rice, and accidentally add too much, the fried rice will fail. My secret is to add rice wine, which not only helps break up the rice, but also adds flavor!

3. Soy sauce must be added last, and not stir-fry too long, or it will easily have a paste flavor.