1. Loose leftover rice with chopsticks
2. Cut red and yellow peppers into small cubes, chop small chives
3. Three eggs, take the yellow and beat them up
4. Heat the wok and add oil, shake the wok to make the oil and the pan body intimately, and let the oil moisturize the whole pan body
5. Pour in the rice, and quickly spread the rice with a spoon, so that the rice is flattened on the bottom of the pan.
6. Pour in the egg liquid
7. Quickly wring the pot to quickly loosen the rice, so that each piece of rice is evenly coated with egg liquid. Add salt and pepper
8. Add chives and chopped bell peppers and stir-fry evenly
9. Isn’t it pretty?
10. The egg white is not wasted, it can be fried into a hibiscus egg, which is equally delicious (add a little salt, two teaspoons of milk and half a teaspoon of starch to the egg whites, and stir them well.
Tips:1: The rice that you want to fry does not feel sticky. It is best to put the leftover rice in the refrigerator and break the rice grains by hand before frying, so that the fried rice will have distinct grains.
2: Fatty substances in eggs are mostly concentrated in the yolk. So only use egg yolk, not only the color is more golden, but also the taste is more fragrant.
3. Criteria for success: golden color, distinct rice grains, springy but not dry taste, moderate saltiness. Basically all the egg liquid sticks to the rice grains. Finally, the non-stick pan has no crispy rice, and the bottom of the pan is clean.
