Egg fried riceIt is a common staple food in Japan, and it is very popular in Taiwan, Korea, and Japan.It is not commonly found in China, but you can try to make it at home by learning how to make egg fried rice.

How to make egg fried rice

IngredientsPreparation

Rice1 cupEggs3 piecesOnion1 small piecePeas，Shrimp3-4 pieces, green onionCarrot1 small piece, a pinch of saltWhite pepperA pinch of flourTomato sauce1-2 tablespoons, a pinch of sugar, a little water starch, a little dry starch

Steps

1. Chop the shrimp and add a little salt and white pepper. Marinate for a while.2. Whisk 3 eggs with a little salt, add a little water starch and mix.3. Boil the peas in boiling water and cook them, then prepare a small bowl of rice.

4. Add a little oil to the pot, heat it up, and sauté the onion, then add the carrot, peas, and stir-fry. Add rice, tomato sauce, a little salt, and a little sugar, and stir-fry.

5. Add a large spoonful of oil to the pot, pour in the egg liquid to make an egg skin. When the egg skin is about to solidify, place the fried rice on one side of the egg skin, and then fold the egg skin in half to serve.

TipsYou can replace the rice in the middle with other types.Fried rice

In a pan, add a large spoonful of oil and pour in the egg mixture to form a thin omelet.

How to make egg fried rice at home

IngredientsEggs, rice, vegetables, salt, tomato sauce, sugar.Steps

1. Whisk the eggs, add a little water, and a little starch, and mix well.

2. Wash and chop the vegetables, and prepare the rice.

3. Heat oil in a pan, add the vegetables and stir-fry, then add the rice and stir-fry.

4. After the rice is loose, add tomato sauce, salt, and pepper, and season. Stir-fry and serve.

5. Add a large spoonful of oil to the pan, pour in the egg liquid, and flatten it into an egg skin. Cook over low heat until it is just solidified, and then add the rice to one side.

6. Then fold the other side of the egg skin.

How to make egg fried rice is delicious

Ingredients

Rice, eggs

Green beans

Corn

Kernel, carrot

Shiitake mushroomsHam，Green onions, saltChicken brothFish sauceSteps1. Cut the pork into pieces and marinate with a little soy sauce and fish sauce.2. Cut the carrots, ham, and dried shiitake mushrooms into pieces.3. Boil water, add the carrots, corn, and green beans and blanch until cooked, then drain and set aside.4. Heat oil in a pan, add the marinated pork and stir-fry until browned, then add the shiitake mushrooms and ham and stir-fry.

5. Add the blanched green beans, corn, and carrots and stir-fry, then add the rice and season with a little salt, stir-fry until the rice grains are loose and cooked, then add a little chicken broth and stir-fry evenly.

6. Whisk the eggs, add a little water starch and mix well, and filter.7.Preheat the non-stick pan and brush with a thin layer of oil. Turn off the heat, pour in the egg liquid, and rotate the pan into a circle.

Egg skinShape, then cook over medium heat until the bottom is set, and then spread the fried rice on 1/2 of the egg skin.8. Cover the other half of the egg skin and finally pour the remaining egg liquid along the edge of the two egg skins to seal.

When the egg mixture is about to solidify, place the stir-fried rice on one side of the omelet and fold it over.

Bring water to a boil, add carrots, corn, and green beans and blanch until slightly cooked, then drain and set aside.

Heat oil in a pan, add marinated beef, stir-fry until browned, then add shiitake mushrooms and ham and stir-fry.

Add the blanched green beans, corn, and carrots and stir-fry, then add the rice and a pinch of salt, and stir-fry until the rice grains are loose and cooked through.

Add a little chicken broth and stir until well combined, then set aside.Whisk eggs, add a little water and stir until smooth, then filter.Preheat a non-stick pan, turn off the heat, pour in the egg mixture and rotate the pan to form a circle.Fry the omelet over medium heat until the bottom is set.Cover with the remaining omelet, and slowly pour the remaining egg mixture along the edges of the two omelet pieces, sealing the edges.

Cover the remaining egg skin over, and then slowly pour the remaining egg liquid along the edges of the two egg skin pieces to seal.