The origin of egg fried rice is as follows:

Egg fried rice is a kind of food made of sticky rice and egg, which should be regarded as the earliest "egg fried rice". Egg fried rice is rumored to have originated from the Sui Dynasty, the Duke of Yue Yang Su (544-606.8.31) loved to eat the broken gold rice, that is, the predecessor of egg fried rice. When Emperor Yang visited Jiangdu (present-day Yangzhou), the dish was introduced to Yangzhou. Yi Bingshou, a native of Tingzhou, Fujian Province, was the governor of Yangzhou in Qianlong 54. He brought the Yangzhou egg fried rice back to his hometown in Fujian. He improved the dish by adding green beans, carrots and cucumbers to the original egg fried rice. It made it popular all over the country. After that, the name "Yangzhou Fried Rice" became popular all over the country. He himself ate egg fried rice is more picky, need to add asparagus, mushrooms, dried scallops, shrimp, gizzards and other delicacies, when the egg fried rice has been molded.

Scrambled rice is prepared as follows:

1. Boil the water to a boil, then pour the cleaned rice into the water and strain it out, remembering to do it all at once. Then, steam the rice on the stove and mix it with eggs to fry. The egg fried rice made in this way, not only the aroma of rice and egg will not be mixed, but also the rice is separated by grains and will not stick together.

2. rice should be first in the refrigerator for 2-3 hours, and do not cover; fried rice before the rice with a little veggie oil mix, so that the rice particles are separated, and then poured into half of the egg mix soaked for 20 minutes; high-flame frying pan under the mix of oil and egg mixture of the rice, quickly stir-fried and stir-fried, so that the egg wrapped around each grain of rice, the lingo is called "silver gold package". The egg is wrapped around each grain of rice, which is called "gold wrapped in silver". Then under the cooked green beans and running eggs, add salt, scallions, stir fry for a few moments after the pot.