Learn to cook egg fried rice from the chef, 3 frying methods and 5 tips, I finally made the effect of clear grains

Egg fried rice is one of the most common foods. Almost every household can make it, and it can be found on the menu of every restaurant. You may have noticed that although everyone knows the ingredients and methods of making egg fried rice, the results are different for each person. The egg fried rice made by a chef is dry, fragrant, and golden, with distinct grains and reaches the level of "each grain of rice is wrapped in egg liquid". However, many people make egg fried rice at home, but the more they stir, the softer it becomes, and the eggs are large and not broken, giving the feeling of making a bowl of "egg and rice."...

In fact, egg fried rice looks simple, but it still requires some skills to make it delicious. Here are five practical tips for making egg fried rice that we would like to share with you. This is where the difference between you and the chef lies!

First, you need to understand the three methods of making egg fried rice:

Egg Separation Method: 

Separate the egg white and yolk, and fry them separately before frying them together with the rice. The disadvantage of this method is that it is troublesome, but the advantage is that it can reduce the fishy taste of the egg yolk and increase the umami flavor.

Whole Egg Method: 

Mix the beaten egg evenly and pour it into the pan to fry before adding the rice. This is the most common way to make egg fried rice, it is convenient, but the disadvantage is that it can be easily unevenly cooked.

Whole Egg Pre-mix Method: 

Beat the egg and mix it with the rice before pouring it into the pan to fry. The advantage of this method is that the resulting egg fried rice is golden, tempting, and the method is not difficult.

 Tips for making egg fried rice:

1. Do not choose rice with too much stickiness, as it will come out sticky when fried.

2. The key to distinct rice grains is to not overcook the rice. Put the rice in the refrigerator for at least 3 hours before making fried rice, or use leftover cold rice, and use your hands to break it up before adding it to the pan. The characteristic of leftover rice is that it is loose and not sticky, which is suitable for making distinct fried rice, but the disadvantage is that overnight storage can produce a sour taste in the rice. (The solution to this problem is to add a little salt to the rice and stir before storing it.)

3. Add a little cornstarch to the rice and mix well before adding it to the pan. This is because cornstarch can absorb excess moisture in the rice, making it looser and drier, resulting in a more fragrant fried rice. (Not applicable to the whole egg pre-mix method.)

 4. If there are crispy ingredients such as pickled mustard greens, dried radish, etc. in the fried rice, they are best cut even smaller than the rice grains, so that the layers of the fried rice are more varied and rich in texture.

5. When frying rice, it is necessary to maintain high heat throughout the process. Otherwise, the rice will become softer and softer as it is fried.

Today I'll introduce a recipe for egg fried rice made with a pre-mixed egg method. The fried rice made with this method is not only golden and distinct in every grain, but also contains crushed omelet inside the rice, full of creativity, and the taste is even more rich! Choose your favorite side dishes and give it a try~

Golden egg fried rice

by Aaron

Ingredients list:

Steamed rice 1 bowl, 2 eggs, 1 green onion, 20g of carrot, 20g of ham, 20g of corn kernels, 20g of green beans, salt as needed, and pork lard as needed.

Cooking steps:

1. Prepare the necessary ingredients: dice the carrot, ham, and green beans.

2. Crack a fresh egg into a bowl, and beat it until scrambled.

3. Pour the cooled and cooked rice into the beaten egg, and mix well, allowing the rice to slowly absorb the egg mixture.

 4. Put a little bit of pork lard in the pan, and stir-fry all the diced vegetables over high heat until they are dry.

5. Then, crack a fresh egg into the pan, and add a pinch of salt.

 6. Stir-fry the egg over medium heat until it is scrambled and completely mixed with the vegetables.

7. Pour in the soaked rice that has been mixed with the egg, and stir-fry the mixture in a non-stick pan until the egg-coated rice becomes sticky.

 8. Continue stir-frying over medium heat until the mixture gradually becomes drier.

 9. Keep stir-frying until the rice grains become transparent and turn golden brown. Finally, turn off the heat and sprinkle with green onions, then mix well before serving.