Text/Huizi
I have been cooking egg fried rice since I was 6 years old. I have tried various cooking methods and I would like to introduce the one that I think is the most delicious and should be the most reasonable method.
The magical thing about egg fried rice is: apart from that, it is difficult for you to think of a way to use only one egg, make a dish without supplements, and then swallow it all A whole bowl of white rice. However, when eggs and rice are combined and made into egg fried rice, it becomes especially delicious.
The reason is probably: the aroma produced by the fried eggs blends with the rice, making the rice very fragrant.
So, to make delicious egg fried rice, you need to solve two problems. One is to make the eggs fragrant, and the other is to make the aroma of the eggs blend with the rice.
Okay, we can start.
First of all, you need to have a bowl of leftover rice (also known as overnight rice), because freshly cooked rice has too much water and is not dry. The hardness of the rice should be moderate. If it is too soft or too hard, it will not taste good.
Crack the eggs, mix well, and add a little salt.
Put oil in the pot, not too little, otherwise the eggs will not be fragrant.
When the oil temperature is slightly higher, pour in the egg liquid with your left hand, and stir quickly with a spatula on your right hand to quickly disperse the eggs and turn them into broken eggs, showing a flocculent shape. Compared with frying the eggs into whole pieces and then breaking them into pieces, the advantage of this is that the eggs are more broken, the particles are smaller, and they are easier to disperse in the rice, making the rice more fragrant.
After the egg liquid is poured and gradually solidifies, you can slowly turn the eggs. It is also very important when you fry the eggs before adding the rice. This determines whether the bowl of egg fried rice tastes delicious. If the egg fried rice does not taste fragrant, it is probably because the eggs were fried in the oil pan for too short a time and the flavor is insufficient. But if you fry it for too long, the eggs will become very dry, taste boring, and have a poor taste. Generally speaking, when the eggs are light yellow, it means that the heat is not enough. When the eggs are close to orange, it means they are old. When they are dark yellow or khaki, it is best to add rice and stir-fry.
(If you need to add ham, shrimp, peas, corn kernels, etc., add them before pouring in the rice)
Stir fry evenly, being careful not to let the rice stick to lumps. The seasoning only requires salt.
The frying time should be slightly longer, it is best to see the top of the riceLet the white gas come out (this is what my master taught me), so that the rice will be more fragrant when you eat it.
Before taking it out of the pot, add scallions and chopped green onions, which not only gives the fresh aroma of green onions, but also makes the egg fried rice feel less greasy.
Then you can eat it. I like it best with yogurt.
Ps:
1. There is a legend in the world of egg fried rice that the highest state of egg fried rice is when every grain of rice is evenly coated with eggs. In fact, it is to mix the raw egg liquid into the rice and fry them together. I have tried it myself and it is true that there are eggs on every grain of rice. However, because the rice and eggs are put into the pot at the same time, the oil will cool down immediately and the eggs will not pass through. Fried, not fragrant. So, I don't recommend this approach.
2. Egg fried rice does not matter which cuisine it is from, and there is no so-called authentic way. The above is the way that I think is the most reasonable and delicious.
