Traditional Soy Sauce Fried Rice
1.
Prepare a bowl of leftover rice, pick the chives, wash and chop them for later use
2.
Put the lard in the pan after heating, turn the oil to medium heat, add the peppercorns to explode the aroma, then remove
3.
Pour the leftover rice over high heat and quickly squeeze it with a spatula, then add the light soy sauce and dark soy sauce, quickly stir and fry evenly, so that each piece of rice is evenly coated, and put in the chopped green onions
4.
Stir quickly evenly to turn off the heat
5.
Put the soy sauce rice into a bowl, and finally invert it into the plate to create a shape
Tips:
1. It is best to use overnight rice for rice. The freshly braised rice should be less watery, otherwise it will stick together easily. The new braised rice in the recipe;
2. The seasonings for soy sauce fried rice include soy sauce and cooking wine. All to add fragrance. Soy sauce is best to use dark soy sauce (I have soy sauce and half soy sauce). Because the caramel color is added to the dark soy sauce, it feels delicious and slightly sweet after eating it. The advantage of using seasonings to mix the rice well and then stir-fry is better than adding soy sauce when the rice is fried is that the rice will absorb the soy sauce in advance, and the color will be even and the flavor will be more added;
3. After mixing soy sauce, cooking wine and sugar, add a little vegetable oil and mix well for soy sauce fried rice. The rice grains are distinct. When it is fried in the pan, it won't stick to the pan if you use a little less oil;
4. When should I put the soy sauce non-stick pan? The best time to cook soy sauce is after heating up the oil. Soy sauce can remove the astringency of soybeans through the heat of oil frying, and the aroma of soy sauce and cooking oil can be combined to complement each other, and the fried rice will also have a good color and taste. But it should be noted that the soy sauce can be heated slightly, and there will be a louder squeaking sound during the heating process. These are all normal phenomena, so don't worry. After heating, pour the rice in in time, stir constantly, mix well, and stir-fry until the color of the soy sauce is evenly distributed, and you're done.
