Rice can be served in a medium bowl, freshly cooked or leftovers from last meal, and it is better to be dry. Practice of rice: wash the rice, steam the rice with water, the ratio of rice to water is1:1.3 ~1.5, and two drops of cooking oil can be dropped on the water surface (the cooked rice after refueling is shiny, smooth and chewy, and only a little oil is needed when the rice is fried later, and it will not be greasy), after boiling1.

All kinds of auxiliary materials are cut into small pieces the size of rice grains (no auxiliary materials can be added);

Beat one egg into a bowl, add a little salt, and then beat the eggs quickly and evenly for about 20 seconds;

Wanghuo, hot pot to cool the oil (you can put more oil appropriately), after the oil is heated, quickly put the eggs into the pot;

Then pour the prepared rice on the eggs that have not yet solidified, stir fry quickly, and fuse the eggs with the rice, preferably wrapping each grain of rice with egg liquid;

Add salt and various auxiliary materials, stir-fry thoroughly, and serve.

Tip: this method should not have too many eggs, otherwise the rice will not taste good.

Fried rice with shredded eggs

method of work

Fried rice with seafood and eggs

Fried rice with seafood and eggs

1.Spread the eggs into egg skins and cut into shreds;

2. Wash and cut the chicken into filaments with starch, a little salt and sugar, mix well and marinate for a while;

3. Wash the onion and cut it into chopped green onion for later use;

4. Pour peanut oil into the pot, heat it with high fire, add shredded chicken, shrimps and cooking wine and stir-fry until cooked;

5. Add rice and chopped green onion;

6. Sprinkle in shredded eggs and fry thoroughly, then serve.

Process key

The rice in the main ingredient should choose japonica rice as raw material; The shrimps in the ingredients are fresh shrimps, so the fried rice will be more dry, fragrant and tender.

Fried rice with ham and eggs

1.Cut the ham into small grains;

2. Wash cucumber, cut open to remove pulp and seeds, and cut into diced beans;

3. Wash the onion and cut it into chopped green onion;

4. Break the eggs into a bowl and mix well with a little salt;

5. Wash and blanch peas for later use;

6. Pour peanut oil into the pot, heat it to 60% to 70%, put it into the chopped green onion pot, pour the egg liquid after the fragrance, and fry it into pieces;

7. Pour in diced ham, diced cucumber and peas and stir-fry for about 2 minutes;

8. Add rice, the remaining refined salt and monosodium glutamate, and stir-fry over medium heat;

9. After the rice grains are loose and the fragrance overflows, they can be served.