Ingredients: appropriate amount of rice, appropriate amount of oil and appropriate amount of sugar.

Exercise:

1, wash rice, dry water, and prepare sugar and cooking oil.

2. Heat the wok over low heat, pour in a little oil, enlarge the rice grains and stir.

3, cover the lid, you can hear the crack in about a minute, and then quickly turn to a small fire.

4. Shake the pot several times in the middle, hold the pot cover with one hand and stir-fry the pot with the other hand to make it evenly heated.

5, about less than 5 minutes, the sound gradually becomes smaller and gradually disappears, open the lid, sprinkle with sugar and mix well.

Expand knowledge:

Rice contains about 75% carbohydrates, 7%-8% in protein, 1.3%- 1. 8% fat and rich in B vitamins. The carbohydrate in rice is mainly starch, and the protein in rice is mainly glutenin, followed by glutenin and globulin. Its protein biological value and amino acid composition ratio are higher than those of wheat, barley, millet, corn and other cereal crops, and its digestibility is 66.8%-83. 1%. It is also one of the higher cereal protein.

Therefore, edible rice has high nutritional value. However, the content of lysine and threonine in rice protein is less, so it is not completely protein, and its nutritional value is not as good as that of animal protein. But eating rice for lunch and dinner is better for people to lose weight than pasta. In the south of China, people generally take rice as their staple food, but it is very different in the north.

The fat content is about 1.3- 1.8%, and the linoleic acid content in the fat is relatively high, accounting for 34% of the total fat, which is 2-5 times higher than that of rapeseed oil and tea oil respectively.