I've seen a lot of recipes that introduce egg fried rice, and I'm sorry to say that very few of them have a little bit of the essence of fried rice, including the pictures in the recipes, and many of them are obviously scrambled eggs that are too old to talk about "gold and silver".
Look at me blowing so half a day, or a little practical, the so-called gold wrapped silver, refers to the effect of the golden egg wrapped in silver white rice. If you are also interested, come and join me in frying this plate of egg fried rice!
1, crack the egg, take the yolk and pour it into a bowl and beat it well with a whisk. Egg white poured into another bowl, can be used for soup. The number of eggs generally fried two two rice with a single yolk.
2, green onions washed, cut scallions, lettuce washed, cut thin, relatively speaking, the finer the better lettuce silk.
3, frying pan brush clean, this is very critical, be sure to brush clean, it is recommended that the frying pan on the fire hot, it is best to put the iron pan red, and then end off the fire immediately with cold water, and use the pot brush to brush the pan again. Note that the cool water pouring pot hand to stay away from, so as not to be burned by the steam.
4, clean frying pan on the fire, burning hot, pour salad oil into the pan, oil to be a little more, rotate the frying pan, try to make every corner of the frying pan have oil, and then pour out the oil. The poured oil can be used when frying other dishes.
5, the wok continues to fire, the domestic oil temperature of the remaining oil at about 60 degrees, the egg yolks down to the domestic, quickly stirred with a frying spoon.
6, in the pan when the egg just all solidified, immediately the rice into the frying pan, with a frying spoon quickly rice and egg beat well, stir fry.
7, the wok should be completely upside down, at the same time, the frying spoon should be constantly stirring, and the frying spoon should have a downward pressure on the rice, the purpose is to quickly break up the rice, and with the egg fully integrated into the together.
8, stir-fry time of about 5 minutes or so, remember, must keep stirring, frying pan should be upturned. At this point you should see that the rice doesn't stain the pan at all, thanks to the oil we brushed the pan with earlier.
9, at this point, if you stop turning the frying pan upside down, put the frying pan on the fire, you will see that the pan of fried rice in the most edge will be a grain in the pop, which means that the rice has been fried almost.
10, rice under the salt, chicken powder, stir fry a few times, and then pour the green onion and shredded lettuce, stir fry out of the pan. This is a gold and silver and non-stick pan, but scrambled eggs on the fried good pull.
11, if you're like me, but also prepared shrimp, if you want to blanch shrimp with water, in the next salt and chicken powder before the shrimp can be poured. If there are other ingredients, just operate as such. Rice is best to use overnight rice, so that the steamed rice after a night, the water and lost part of it, just suitable for fried rice.