Recipe: Golden egg fried rice

Home Cooking Recipe: Golden egg fried rice

Notes:

On the evening of February 28th, the judge of the "Top Chef" Liu Yifan made a "golden egg fried rice". After reading it, he also copied a night.

Ingredients:

Steps:

  1. Home Cooking Recipe: The rice is cooked now, and the cooked rice should have a moderately soft taste and no excessive moisture. Then spread the rice and let it cool.

    The rice is cooked now, and the cooked rice should have a moderately soft taste and no excessive moisture. Then spread the rice and let it cool.

  2. Home Cooking Recipe: Take 3 eggs, as long as the egg yolk. Egg white is used to make cakes. Dispose of the egg yolk for later use.

    Take 3 eggs, as long as the egg yolk. Egg white is used to make cakes. Dispose of the egg yolk for later use.

  3. Home Cooking Recipe: Heat the wok over the heat, pour in more oil, shake the wok, let the oil moisten the whole wok as much as possible and heat it, then pour the oil out.

    Heat the wok over the heat, pour in more oil, shake the wok, let the oil moisten the whole wok as much as possible and heat it, then pour the oil out.

  4. Home Cooking Recipe: Turn a small fire, under the rice, use the scoop to quickly disperse the heat. Do not use the edge of the scoop to cut the clams, so that the rice is broken. Just use that side to circle in the pot, or use the bottom of the spoon to gently smash the rice.

    Turn a small fire, under the rice, use the scoop to quickly disperse the heat. Do not use the edge of the scoop to cut the clams, so that the rice is broken. Just use that side to circle in the pot, or use the bottom of the spoon to gently smash the rice.

  5. Home Cooking Recipe: Pour in the egg mixture and quickly spread the eggs and rice. Be sure to fast. Let the egg evenly stick to the rice.

    Pour in the egg mixture and quickly spread the eggs and rice. Be sure to fast. Let the egg evenly stick to the rice.

  6. Home Cooking Recipe: Slightly increase the firepower, continue to quickly stir-fry, stir the rice covered with egg yolk liquid into a grain of rice.

    Slightly increase the firepower, continue to quickly stir-fry, stir the rice covered with egg yolk liquid into a grain of rice.

  7. Home Cooking Recipe: Add salt and white pepper to evenly spread (it is recommended to spread it evenly with your hands, you can put it on the onion now), shake the wok, let the rice roll in the pot, and slightly collect the moisture of the egg liquid.

    Add salt and white pepper to evenly spread (it is recommended to spread it evenly with your hands, you can put it on the onion now), shake the wok, let the rice roll in the pot, and slightly collect the moisture of the egg liquid.

  8. Put the pan out! Our goal is... the bottom of the pot is smooth and oily, without the pot!

  9. Do it again in 5 years!

  10. Do it again after 5 years, don't say that I have no green onion.

Tips:

1, personally think that rice really does not matter leftovers or fresh rice. The point is that the water is right and the taste is right. 2. Most of the fats of eggs are concentrated in the egg yolk. So only use egg yolk, not only the color is more golden, but also the taste is more fragrant. 3, the standard of success: color golden rice, rice, taste, but not hard, salty and moderate, very few eggs and flowers. The egg liquid is basically all stuck on the rice grains. Finally, the non-stick pan is fried and the pan bottom is clean. 4, if I feel that the finished product can not see the rice, come to my flickr: http://www.flickr.com/photos/mencolee/8518140076/in/set-72157625510449445/lightbox/


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