Spicy Soy Sauce Fried Rice
1.
Fresh rice, steamed to dryness, not too soft, it is not good for fried rice, this fried rice uses fresh rice, which tastes better. After steaming, let the steam be reduced for a minute or two, and scatter the rice with chopsticks. Steamed rice is the best choice for rice.
2.
Shallots, chopped green onions, about two-thirds of a spoon of 5 cm in diameter.
3.
A spoon of five to seven centimeters in diameter, one spoon of rapeseed oil, half a spoon of lard, heat the oil and spread the oil over half of the pot wall, so that the rice does not stick to the wall. Eat more and use different proportions to reconcile. For the time being, I feel that this spicy fried rice, the amount and proportion of oil, the texture, taste, and softness of the fried rice are more appropriate.
4.
Add a commonly used rice bowl with a diameter of about 10 to 12 cm (a rice bowl commonly used in households), and four bowls of rice. Stir over low heat for a minute.
5.
Stir-fry on high heat for half a minute, add two or three caps of the soy sauce of the mineral water bottle cap, and about half to two-thirds of the cap salt (according to the taste, add or subtract as appropriate), and continue to stir-fry for half a minute.
6.
Change the heat to medium first, then add the caps of the mineral water bottle, two caps of oily chili oil, and one cap of oily chili oil, and stir-fry for about half a minute to a minute. If your spicy oil is more spicy, or those who are afraid of spicy food, you can only put two caps of red oil from the upper layer of oil spicy. The main purpose of oil spicy is to increase the fragrance rather than spicy. If the spicy flavor is too heavy, it will take away the rice and green onion sauce. The main flavor is delicious. (For those who don’t know how to make Youlizi, please see my recipe, Youlizi)
7.
Change the heat to a low heat, add the chopped green onion, half the amount. And add chicken essence, mineral water bottle cap, about one-third of the cap.
8.
Then turn off the heat, stir for half a minute and mix well.
9.
Loading
10.
While it's hot, sprinkle with the remaining half of the chopped green onion
11.
Just use a small spoon to eat
Tips:
1. It is better to use freshly steamed rice for this fried rice.
2. Reason 1: The freshly steamed rice is easy to be broken into small pieces before the rice is fried, which saves time and effort for the fried rice.
3. The second reason is that the freshly steamed rice has a softer taste and the fried rice has a better taste.
4. Based on the above characteristics, in fact, if there is steamed rice, the effect is better. (I will make steamed rice later)
5. The rice can also be scattered right after it is steamed. Even if the fresh rice is not finished, the rice will become cold after the meal. After it is scattered, it will be convenient for fried rice, or the second steaming is enough to evacuate and heat evenly. Because the rice is not easy to disperse when it gets cold.
6. The characteristic of this spicy fried rice is that it is fragrant, not spicy, so people who are afraid of spicy can only put the red oil on the spicy pepper. (Can't make oily pepper, please refer to my recipe for oily pepper)
7. In this dish, soy sauce is not used as the main seasoning, but only used to add light color and flavor, because red oil and spicy pepper are used for the second color or flavor.
8. Use a lot of soy sauce, the color is too dark, it is not good-looking, so use less soy sauce, or use light-colored soy sauce instead.
9. Fried rice with soy sauce is used too much, the taste is easy to be stuffy and greasy, so it is only used for coloring and fragrant, and the source of salty taste, but also adding a little salt.
10. For single-spoon fried rice, the first heat to be served is the key. The heat is low first, and the rice is spread evenly and coated with oil to make the rice into a single grain. When the heat is high, the moisture is increased, and the spicy pepper is added in the middle, the moisture of the rice is basically suitable. To ensure the soft taste of the fried rice, switch to medium heat, add chicken essence and green onions, turn off the heat and leave the temperature to taste, and retain a more concentrated fragrance.
11. If double scoops are stir-fried, it will be quicker, more uniform and scattered, and it can be heated throughout the whole process.
