Outside chefs make fried rice one by one. What are some tips?

There is less oil, and there will be no oil on the plate after eating; the rice grains are elastic and tough, and you can clearly see the beating of each grain when they fall on the plate; add the right amount of auxiliary ingredients to achieve the color, aroma and taste. Everything is available, including oil (I personally like corn oil), rice (Northeastern rice), eggs (domestic eggs), salt, and I like to add some cooking wine for cooking. Turn on high heat, heat the oil, and put it in the pot. Fry eggs and rice together. The fried rice will be golden brown, and the aroma of the eggs will blend with the rice. The rice grains will gradually become distinct as the egg liquid is cooked. They will be lumpy at first, but when fried When the time comes, they will separate.

There is less oil, and there will be no oil on the plate after eating; the rice grains are elastic and tough, and you can clearly see the beating of each grain when it falls on the plate; add the right amount of auxiliary ingredients to achieve the color, aroma and taste. Everything is available, including oil (I personally like corn oil), rice (Northeastern rice), eggs (domestic eggs), salt, and I like to add some cooking wine for cooking. Turn on high heat, heat the oil, and put it in the pot. Fry eggs and rice together. The fried rice will be golden brown, and the aroma of the eggs will blend with the rice. The rice grains will gradually become distinct as the egg liquid is cooked. They will be lumpy at first, but when fried When the time comes, they will separate.

When frying the rice, pour oil into the pot, beat an egg, prepare chopped green onions and set aside. Add the egg to the pot and fry it into small pieces. Add the rice one by one while frying. Click to crush the rice, and the fried rice will be grain by grain. During the frying process, make sure that the rice grains are distinct and do not stick together. So the first step just now is very important. If the first step is done well, it will save a lot of trouble. Keep frying the rice until it can dance and bounce in the pot, which means it is ready to be taken out of the pot. Pay attention to adding the seasoning early.

1 bowl of leftover rice, 1/4 each of green and red peppers, 1 green onion, 50 grams of chicken breast, 5 fungus, 1 small section of carrot, 2 eggs, appropriate amount of thirteen spices, a little salt , appropriate amount of soy sauce, appropriate amount of cooking oil, barbecue ingredients. Third, the heat should be sufficient. Add chopped green onion and stir-fry until fragrant. Add rice and stir-fry over high heat. Crush the rice with a spoon until the grains are clear. Add oil and pepper to enhance the aroma. When the rice is ready to dance at the bottom of the pot, add the eggs and stir well. Remove from the pot.

Sprinkle a little green onion into the pot, add the rice before the green onion changes color, stir-fry evenly, turn down the heat slightly - about medium to high heat, crack the eggs, and quickly break up the eggs with a frying spoon , stir well, coat the rice evenly, and stir-fry continuously, and beat the rice at the same time so that there are no rice balls. Gradually turn to high heat until it forms into pieces, and add salt to taste. It must be hot. Many times our rice will be stored in the refrigerator. At this time, the rice must be heated in advance, otherwise the rice will clump and it will be difficult to stir-fry the flavor in the pot, and it will also stick easily. pot, so preheating is necessary.