Homemade Egg Fried Rice
1.
Blanch the green peas, carrots and corn kernels separately for later use; change the luncheon meat into small cubes; if you use freshly cooked rice, put it out and let it cool; beat the eggs, add a little cooking wine and salt, and stir-fry in a pan To condense
2.
There is no need to add oil to the wok. Pour the rice into the stir-fry, add an appropriate amount of salt, pour in all the side dishes and stir-fry evenly; this way, the fried egg-fried rice will not absorb a lot of oil, the taste is soft and delicious, and it is easier to digest .
Tips:
Please read clearly and understand the recipe accurately. It is not a simple fried rice without adding oil, but "using a pan with scrambled eggs without adding oil"! ! !
Anyone with common sense of cooking knows that if you eat eggs with oil, you need to have enough oil when they are fried, so that the eggs are tender enough; the pan after fried eggs is very oily, and it is enough for fried rice;
The skill of fried rice is to fry and heat the rice. The rice grains are separated not by oil, but the moisture in the rice grains is properly fried to reduce the viscosity; the moderate texture of the rice depends on the content of the rice grains. With just the right amount of moisture, that is really delicious fried rice.
