How can I make my own soy sauce fried rice evenly colored?

Soy sauce fried rice can be said to be one of the most popular foods, and this method can avoid the waste of overnight rice. But don’t be fooled by the fact that soy sauce fried rice sounds simple. Some friends say that they can also make soy sauce fried rice, but after making it, the taste is not good no matter how they eat it, not to mention the uniform color. In fact, making fried rice with soy sauce does require certain skills. Let me share these skills with you below.

For housewives, choosing the seasonings you like is a very easy task. The most frustrating thing is that I can’t find the seasonings I usually use or like when cooking. Not only will the taste be very different, but the quality will also be much worse. The mood for cooking will also be greatly reduced. Today I recommend a new useful product - Double Tea Dark Soy Sauce. I particularly like to try new brands that I follow.

Thinking about what dish to make to better experience the most authentic flavor of double tea? After much deliberation, I finally decided to make a bowl of rice. It is said that when people are the hungriest, even the most delicious food will pale in comparison and the only thing they miss is a bowl of rice. So use this double tea dark soy sauce to make the simplest and most authentic soy sauce rice.

The soy sauce fried rice we see in restaurants is evenly colored, with plump grains and small, evenly shaped eggs. How is it fried? Today we'll reveal the key steps to making soy sauce fried rice. First, the white rice for soy sauce fried rice should be mixed with soy sauce in advance. Moisten the rice grains before frying. Instead of adding soy sauce to adjust the color later. Secondly, when frying eggs, after pouring the egg liquid into the pan, you can wait until one side of the egg is formed and before the egg liquid on top solidifies, then add the soy sauce rice, so that it is easier to wrap the rice grains. Or there is another way, which is to slowly sprinkle the egg liquid on the rice when frying the rice, and wait until the egg liquid is preheated and becomes solid before serving.

Ingredients: a bowl of leftover rice, sweet peas, half a stalk of lettuce, 5 mushrooms, 1 egg, appropriate amount of chopped green onions, and corn oil.

Seasoning: 2 spoons of double tea dark soy sauce, 1 spoon of Lee Kum Kee light salt soy sauce, 1 teaspoon of salt.

Production:

1. Thaw the sweet peas and set aside. Peel and dice the lettuce and set aside. Soak the mushrooms and set aside.

2. Prepare Lee Kum Kee Double Tea Dark Soy Sauce.

3. Pour in about 1 spoon of Lee Kum Kee Double Tea Dark Soy Sauce.

4. Use your hands to mix the leftover rice and double-tea dark soy sauce evenly.

5. Dice the soaked mushrooms and set aside.

6. Turn on medium heat, pour appropriate amount of corn oil into the pot, add chopped green onion and stir-fry until fragrant.

7. Add diced mushrooms and continue to stir-fry until fragrant.

8. Finally, add the diced lettuce and peas and continue to stir-fry.