What is the correct way to fry rice with eggs?

After the water is boiled, pour the washed rice into the water and filter it out. Remember, it only takes a moment. Then, steam the rice on the stove and stir-fry it with the eggs. The fried rice with eggs made in this way, not only the taste of rice and eggs will not be mixed together, but also, oh, the rice is separated from each other and will not stick together.

2, rice should be refrigerated in the refrigerator for 2-3 hours, do not cover; Before fried rice, add a little vegetable oil to the rice and mix well, let the rice grains separate, then pour half of the egg liquid and soak for 20 minutes; Stir-fry the rice mixed with oil and egg liquid quickly and dry it in a wok, so that the eggs are covered on each rice, which is called "covering gold with silver" in the jargon. Then add boiled green beans and racing eggs, add salt and chopped green onion, stir fry for a while and then take out the pot.

Fried rice with shredded chicken and eggs

1. Spread the eggs into egg skins and cut them into shreds; 2. Wash the chicken and cut it into filaments, add 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 over high fire, add shredded chicken, shrimps and cooking wine and stir-fry until cooked; 5. Add rice and chopped green onion. 6. Sprinkle with shredded eggs and stir fry. Serve.

Process key: If the rice in the main ingredient is japonica rice and the shrimp in the ingredient is fresh shrimp, the fried rice will be drier, more fragrant and tender.

Fried rice with ham and eggs

1. Cut the ham into small particles; 2. Wash the cucumber, cut it open to remove the seeds and cut it into diced beans; 3. Wash the onion and cut it into green flowers; 4. Beat the eggs into the 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% heat, add chopped green onion into the wok, pour the egg liquid after the fragrance, and fry it. 7. Pour in diced ham, diced cucumber and peas and stir fry for about 2 minutes. 8. Add the rice, the remaining salt and monosodium glutamate and stir fry over medium heat. 9. After the rice grains are loose and the fragrance overflows, you can eat them.

Fried rice with assorted eggs

1. Beat the eggs into a bowl and add a little salt to make egg liquid; 2. Dice lettuce, ham sausage, fresh mushrooms, onion and garlic; Cut the onion into fine powder. 3. Put peanut oil in the pot, heat it, pour in egg liquid, stir-fry until cooked, mash it and take it out; 4. Add a little peanut oil to the wok, saute diced mushrooms and minced garlic, then stir-fry lettuce and onion, add rice and fried eggs, stir-fry ham sausage, and finally add chopped green onion, salt and chicken essence.

Health tip: 1. This dish contains protein, unsaturated fatty acids, carbohydrates, various minerals and vitamins; It can also prevent constipation. 2. Mushrooms contain a variety of amino acids, vitamins and other nutrients, and also have certain antibacterial effects.

Tips: You can use apples instead of small mushrooms, or add some diced watermelons when cooking, which has a special flavor.

Fried rice with shrimp and eggs

1. Cut the shrimps into small pieces, blanch them in a boiling pot, and beat the eggs in a bowl. 2. Heat oil in a wok, pour in eggs, stir fry until cooked, add shrimp slices, add rice, add salt and stir fry, and serve.

Process prompt: 1. Shrimp should be fresh, stir-fried evenly, and the pot should be oiled to prevent the bottom of the pot from being caught. It can be served with lettuce dip. This fried rice can be served with egg soup.

Yangzhou Fried rice with egg

1. Wash shrimps, add proper amount of egg white, starch and water, stir well and size; 2. Soak scallops in clear water and wash them for later use; 3. Wash the mushrooms; 4. Wash and cook the duck gizzards; 5. Peel the winter bamboo shoots, wash and cook them; 6. Rooted onions, washed and cut into powder; 7. Wash and cook the chicken breast. 8. Dice sea cucumber, chicken, ham, duck gizzard, mushrooms, bamboo shoots and pork. 9. Knock the eggs into a bowl, add 20g of refined salt and 5g of chopped green onion, and stir well. 10. Set the pot on fire, scoop in 75g cooked lard, heat it, add shrimps and take it out. 1 1. Add diced sea cucumber, diced chicken, diced ham, diced scallops, diced mushrooms, diced bamboo shoots, diced duck gizzards and diced pork, stir fry, add yellow wine, 10g salt and 25ml chicken soup, bring to a boil, put them into a bowl, and carry out assorted topping. 12. Put the pan on fire, add 150g cooked lard, heat it to 50%, pour in egg liquid and stir fry, add rice and stir fry, and pour in half of the topping to continue stirring. 13. Divide 2/3 of the rice into small bowls, then pour the remaining toppings and 10g of shrimp, peas and chopped green onion into the pot, stir-fry them with the remaining rice in the pot, and put them into the bowl to eat.