How to Fry The Distinct Grains [mandarin Duck Omelet Rice]

How to Fry The Distinct Grains [mandarin Duck Omelet Rice]

1. Wash the Thai fragrant rice with appropriate amount of water, boil more water in the pot, pour the Thai fragrant rice, boil while stirring, the rice soup with less water is easy to thicken, and the rice is easy to rot. After the water is boiled again, boil for two minutes. The surface of the rice is boiled and then poured out. Rinse the rice milk with clean water for later use;

2. Put the steaming grate in the steamer, pour the washed fragrant rice, use chopsticks to pull evenly, the rice should not be too thick, the rice under too thick is easy to rot, cover the pot, steam for 3 minutes, open the lid, use chopsticks to pull out Move the rice to allow the steam to rush out smoothly, cover the pot and continue to steam for 5 minutes. After 5 minutes, turn off the heat, open the lid, and take the rice out. Use chopsticks to pull out the rice and add a proper amount of lard. After mixing well, let cool, and knead the cold rice into single grains by hand;

3. 3 duck eggs, separate the egg yolk and egg white, add a part of the rice to the crisper, beat the egg yolk, add appropriate amount of salt and pepper together and beat evenly, pour the egg yolk liquid into the rice, stir well with chopsticks and then cover the lid , Shake vigorously to make the egg yolk evenly stick to the rice, set aside.

4. Pour the other rice into another fresh-keeping box, add appropriate amount of salt and pepper to the egg white bowl and beat evenly, pour the egg white into the rice, stir well with chopsticks and then cover and shake vigorously to make the egg white evenly sticky On the rice, set aside.

5. Pour the right amount of oil into the pan to burn red, light the pan, pour in the rice filled with egg yolk, stir-fry and stir-fry, stir-fry the dried rice with egg yolk and stir fragrant, then you can start the pan. Put the rice on one side of the plate. Bring the pot to red and add some oil, light the pot, pour the rice filled with egg whites, and stir-fry them evenly (the egg whites will stick to the pan, so you don’t need to scratch the bottom when frying). Stir-fry the dried rice with egg mixture and fry until fragrant, add the chopped green onion, stir fry again to start the pot, put the rice on the other side of the plate, shape it into a heart shape with a spoon, and serve deliciously.

6. Finished picture