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.

Cooked this way, chicken fried rice is delicious and fragrant, even more delicious than egg fried rice!

Last night, there were two bowls of leftover rice at home. At noon, I thought of using the leftover rice to make fried rice. I was tired of eating egg fried rice, so I happened to buy a chicken breast at the supermarket, and I decided to use it to stir-fry the rice today. 

For a balanced nutrition lunch, some vegetables were needed in the fried rice. We had some carrots and potatoes at home, so let's use these two vegetables to pair with the chicken breast and cook up some fried rice. Now let's take a look at how to make this chicken breast fried rice.

Step 1. Prepare the ingredients.

Dice the chicken breast and marinate it with soy sauce, ginger, and pepper. You can also add some egg white to the marinade, which will make the chicken meat more tender when eating.

While marinating the chicken, we prepare the vegetables. Peel and clean the carrots and potatoes, then dice them.

Step 2.  Stir-fry the vegetables.

Heat the pan and add some oil. When stir-frying the rice, you can add more oil to prevent it from sticking to the pan. Once the oil is hot, add the chopped scallions, then pour in the diced chicken breast. Soy sauce has already been added to the chicken breast, so no other seasonings are needed while stir-frying the meat. After the chicken breast is cooked, remove it from the pan and stir-fry the diced carrots and potatoes next.

When stir-frying the carrots and potatoes, it's necessary to cook them until they become soft. You can add some water and cover the pan for five to six minutes until the water dries up. After the carrots and potatoes are cooked, add the stir-fried chicken breast, then mix the vegetables and meat thoroughly by stir-frying for a few more times.

Step 3. Pour the rice into the pan.

Many people say that fried rice is prone to sticking to the pan. Here's a tip: start with a low flame when adding the leftover rice and stir it with a spatula until it's separated. Then gradually turn up the heat to medium.

Leftover rice that has been refrigerated is better for making fried rice as it is less likely to stick to the pan, and the grains are more separated, resulting in distinct rice grains after being stir-fried.

When stir-frying the rice, you need to add some soy sauce or WeiJiXian seasoning to make the rice taste fresher and have a beautiful color. I usually choose WeiJiXian soy sauce (buy from Chinese supermarket), which has a delicious taste and moderate saltiness, so there's no need to use MSG or chicken essence. We also use it for other dishes at home, so we only need one bottle of WeiJiXian instead of buying both chicken essence and MSG. In addition, WeiJiXian can be used in stir-fry dishes and cold dishes.

After the rice is stir-fried, you can add a little salt to season it, but it's also optional and depends on personal preference.

 The vegetables and meat are both stir-fried until cooked, so as long as the rice is stir-fried until cooked, the dish can be served.

I stir-fried two plates of leftover rice with some vegetables at home, one plate for each person. However, my child said they hadn't eaten enough and that this fried rice tasted better than egg fried rice, and asked me to make more next time. I made chicken breast fried rice for the first time and I feel like it was a success.

Rice and meat are delicious and fragrant together, and there's usually no need for other dishes. If you feel like it needs more flavor, you can add some mixed rice sauce. Mix the rice and sauce together, and it's so delicious that you'll want to lick the plate.

For people who enjoy fried rice, you can try making chicken breast fried rice with some diced vegetables added. It's both nutritious and delicious, and definitely worth trying out!

How to cook Chinese fried rice?

Ingredients:

One bowl of slightly hard rice 

Two eggs 

ripe pineapple 

diced onions

shrimp 

pepper 

fish sauce 

oyster sauce 

salt 

chicken powder 

peas 

carrots 

A little cooking wine

Step 1

After cleaning the shrimp, marinate it with some cooking wine to remove any fishy smell. Beat the eggs, add salt and chicken powder, stir-fry and set aside. Cut the carrots, onions, and pineapple into small dices (don't cut them too big). The rice should be dry.

Step 2

Add salt, pepper, oyster sauce, and fish sauce.

Step 3

Heat the oil in the wok and stir-fry the onions until they become transparent.

Step 4

Add the shrimp, diced carrots, and peas. Stir-fry until the shrimp turns color. Add the oyster sauce and stir-fry until fragrant.

Step 5

Add rice and stir-fry until fully combined. Add the fish sauce, black pepper and the previously hard-boiled eggs. Fry everything together. There is no need to add salt and chicken powder when frying, because the fish sauce and oyster sauce are already tasty. But if you like a stronger taste, you can add some salt and chicken powder. Turn off the heat and add the chopped pineapple. Use the residual heat of the fried rice to stir it evenly. (Don't add pineapple too early, it will produce juice and affect the taste). You can also sprinkle some pork floss on top for garnish and extra flavor.

Cooking Tips for Pineapple Seafood Fried Rice

Make sure that the pineapple is naturally ripe for the best taste.