EggFried RicePreparation -- Stir-fried DishRecipe Book1 This is the most traditionalEgg Fried Ricepreparation.But most people don't know. Boil water and add washed rice, remember to do it gently until it's cooked.Then, place the rice on the stovesteameduntil fully cooked, then mix witheggs.This way of making egg fried rice not only keeps the aroma of rice and egg distinct,but also ensures that each grain of rice is separate and does not stick together.2 The rice should be refrigerated for 2-3 hours before cooking, do not cover it;stir-fry the rice with a little vegetable oil before adding half of the beaten eggs and let it soak for 20 minutes;cook in a hot pan with the remaining ingredients like peas and scrambled eggs, add salt and green onions, and quickly stir-fry.For Chicken Egg Fried Rice, first make egg pancakes and cut them into strips;clean and slice chicken breasts with starch, a littletable salt, and sugar for marination;3. Clean the green onions and cut them into small pieces.2. 4. Heat some peanut oil in a wok, add the marinated chicken strips and shrimp, and stir-fry with soy sauce until cooked through;5. Add rice, green onion, and mix in egg strips thoroughly before serving.Key: For best results, useglutinous ricefor the rice and fresh shrimp for added flavor.Ham Egg Fried Rice 1. Cut ham into small pieces;cucumberwash, remove seeds, and cut into small cubes;3. Clean green onions and cut them into small pieces;4. Beat the eggs in a bowl with a little salt.5. Rinse peas and blanch until cooked, set aside.6. Heat some peanut oil in a wok, add green onion to stir-fry until fragrant, then add egg liquid and break it into pieces when it's almost done;7. Add ham, cucumber, and peas, and stir-fry for about two minutes more.8. Add rice and remaining salt andmonosodium glutamate, continue to cook on medium heat.9. When the grains of rice are loose and fragrant, it's ready to serve.2. Mixed Vegetable Egg Fried Rice 1. Beat eggs in a bowl with a little salt;celery root, ham sausages, freshmushrooms5. , onion, garlic, and finely chopped green onions.3. Heat some peanut oil in a wok, cook egg liquid until set, break it up, and remove from heat.4. In the same wok with more oil, stir-fry mushroom pieces, garlic, celery root, onion for fragrance, then add rice and cooked eggs to continue cooking, adding sausages at the end.5. Sprinkle salt andchicken essence, cook on medium heat until ready.Health Tip: This dish contains protein, unsaturated fatty acids, carbohydrates, various minerals, and vitamins; it also helps prevent constipation.Mushrooms contain multiple amino acids, vitamins, and other nutrients with certain antibacterial effects.Craft Tip: You can use2. applesinstead of mushrooms or add watermelon cubes at the end for a different flavor.Shrimp Egg Fried Rice 1. Cut shrimp into small pieces, blanch in boiling water;2. Heat oil in a wok, stir-fry eggs until cooked and broken up, add shrimp meat and stir-fry, then add rice and season with salt to taste before serving.Craft Tip: Use fresh shrimp, stir-fry evenly, use well-heated oil to avoid burning the bottom of the pan. Serve with shredded lettuce dip or with egg soup.Yangzhou Egg Fried Rice 1. Marinate shrimps in egg whites, starch, and water;dried scallops, wash and prepare them for use;clean mushrooms and remove stems;clean duck gizzards, cook until done;peel and clean bamboo shoots, blanch.7. Clean spring onions and cut into fine pieces.8. Beat eggs in a bowl with salt and chopped green onions, stir well.9. Heat wok with pork fat, cook shrimp until done, remove from heat.10. Add ingredients like sea cucumber, chicken, ham, duck gizzard, bamboo shoot, and pork to the wok and stir-fry, add wine, salt, and clear broth, bring to a boil then transfer to a bowl as a topping sauce.11. Heat another portion of pork fat in a wok, cook egg liquid until set, break it up, add rice, mix with some sauce, serve with half the topping on one side, remaining sauce and shrimp, peas, green onions on other side.Craft Tip: Yangzhou Fried Rice is more elaborate than ordinary home-style fried rice; its exquisite preparation makes it fit for grand tables.A tip for egg fried rice at home: Don't underestimate this dish. It can turn intoscrambled eggswith plain rice if not done well.Use less oil when stir-frying, use cold leftover rice to prevent too much moisture.Heat the wok with a low amount of oil, break the eggs directly into it and quickly stir-fry until just set. Add salt in moderation.Once fully set, add rice. The cold rice is usually clumped together, so do not heat up too much; medium heat will suffice.Gently fluff the rice to mix with the eggs. Do not add water; the grains should separate as they cook.Season according to your taste and sprinkle with green onions before serving.Follow these steps and you'll have a delicious egg fried rice.This fried rice can be served with egg soup.Wash the shrimp and mix them with a bit of egg white, starch, and water to marinate.2. Soak the conpoy in water, wash it, and set aside for later use.Clean and remove the stems from the shiitake mushrooms.3. Cook the duck gizzards, clean them, and set aside once they are cooked.Remove the roots from the onion, wash it, and chop it finely.Wash the chicken breast meat, cook it, and set it aside once it is cooked.5. Sea cucumberCut the abalone, chicken meat, ham, duck gizzards, shiitake mushrooms, bamboo shoots, and pork into small cubes.Beat the eggs in a bowl, add 20 grams of salt and 5 grams of chopped onion, and mix well.Place the pot on heat, pour in 75 grams of cooked lard, and heat it until it is hot. Add the shrimp and cook until they are done, then remove them.Add conpoy pieces, chicken pieces, ham pieces, abalone, shiitake mushroom pieces, bamboo shoot pieces, duck gizzard pieces, and pork pieces to the pot, stir-fry with rice wine, 10 grams of salt, and 25 milliliters of chicken broth. Bring it to a boil, then transfer it to a bowl as a mixed topping.Divide two-thirds of the rice into small bowls. Pour in half of the mixed topping, along with shrimp and peas, and chopped onion (10 grams), and stir-fry together with the remaining rice in the pot. Serve.Craftsmanship Hint:Yangzhou fried rice differs from ordinary egg fried rice in that it has many ingredients and intricate techniques, making it suitable for elegant settings.The secret to good home-style egg fried rice: Do not underestimate egg fried rice; if cooked poorly, it turns into scrambled eggs with plain white rice.When stir-frying, use less oil than usual to accommodate both the eggs and the rice. Use day-old cold rice as it has less moisture.Heat the oil in a pan, do not let the temperature get too high, just until it is warm enough. Beat the eggs or break them directly into the pot without beating them. Do not allow the eggs to form lumps; quickly stir-fry and break up the eggs as they start to coagulate. Add a little salt, but not much.Once the eggs are completely set, add the rice.Since the day-old rice will be in chunks, do not heat it too high. Use medium heat instead.Gently break up the rice with a spatula and mix it with the scrambled eggs.Do not add water; otherwise, it becomes porridge-like.The rice, although chunky when first added, will separate into individual grains after cooking.Add salt according to your taste.You can also sprinkle some green onions on top before serving.A delicious and fragrant egg fried rice is ready.Would you like to try making it yourself?Scrambled EggsRice is served.When stir-frying, use less oil, enough for the eggs and rice. Use cold leftover rice; freshly cooked rice has too much moisture.Heat the pan over medium heat, ensuring the oil isn't smoking hot.Break the eggs directly into the pan without beating them first. Do not let the eggs clump. Stir-fry quickly to break up the eggs as they start to set. Add a little salt when the egg liquid begins to coagulate; be careful not to add too much, or it will be excessively salty.Once fully set, add the cold rice.The cold rice will stick together in clumps, so don't turn up the heat too high.Gradually break up the rice with a spatula and mix it well with the eggs.Do not add water; this will make it become porridge-like.Rice that is stuck together will loosen into individual grains when stir-fried.Season to taste, usually adding just a little salt.You can also sprinkle some chopped green onions on top before serving.A delicious egg fried rice is ready.I hope you are interested in trying this yourself and enjoying it.