How to coat each grain of fried rice with egg

When making egg fried rice, if every grain of rice can be coated with egg, this method is also called golden egg fried rice. It requires certain cooking skills. In fact, as long as you master some techniques, it is not particularly difficult to make. First of all, you should pay attention to the preparation of eggs. Usually we only need one egg to make egg fried rice. If you want to make golden egg fried rice, you need more eggs, you can prepare three.

How to coat each grain of fried rice with egg

- Materials -

1 bowl of freshly cooked rice

3 eggs

Salt to taste

White pepper powder

There is no chives in my house in the middle of the night

-practice-

1. Cook the rice now. The rice should be moderately soft and hard, without too much moisture. Then spread the rice out and let it cool slightly.

2 Take 3 eggs, only the yolks. The egg whites were given to people to make cakes. Beat the egg yolks and set aside.

3 Heat the wok over high heat, pour in a lot of oil, shake the wok to allow the oil to moisten the entire wok and heat it, then pour out the oil.

4 Turn to low heat, add rice, and stir-fry quickly with a spatula until hot. Be sure not to use the edge of the spatula to cut or chop, as this will cause the rice grains to break into pieces. Just use the edge of the spoon to draw circles in the pot, or use the bottom of a spoon to gently press the rice.

5 Pour in the egg liquid and quickly mix the egg and rice evenly. Be sure to do it quickly. Let the egg liquid evenly adhere to the rice grains.

6 Increase the heat slightly and continue to stir-fry quickly to break up the rice covered with egg yolk into rice grains.

7 Add salt and white pepper powder and spread evenly (it is recommended to use hands to sprinkle evenly, and add green onions now), shake the wok to let the rice roll in the wok, and absorb the moisture of the egg liquid slightly.

8 Serve on a plate! Our goal is...a smooth and oily bottom of the pot, without any burnt rice!

- Tips -

1 person thinks that it really doesn’t matter whether the rice is leftover rice or fresh rice. The key is to have the right moisture and taste.

2 Most of the fat in eggs is concentrated in the yolk. So using only egg yolks not only makes the color more golden, but also tastes more fragrant.

3 Standards for success: golden rice grains, springy but not dry and hard texture, moderate saltiness, and very little egg droplets. The egg liquid is almost all stuck to the rice grains, and after frying, the pan is non-stick and there is no rice crust, and the bottom of the pan is clean.

Finally, let’s take a look at what questions fellow chefs have about the topic of egg fried rice and everyone’s wonderful answers!

How to make fried rice with distinct grains?

Although fried rice was invented as a way to better use up leftover rice, for the sake of taste, I really don’t think it’s necessary to insist on using overnight rice.

It is better to use freshly steamed rice, put it on a plate, spread it out flat so that the rice does not stick to each other, and let it cool loosely. You can stir-fry it directly after it has cooled down, using long chopsticks to stir-fry. This way the rice will be more filling and each grain will be distinct!

Some chef friends reminded me that if I add less water when cooking rice, the cooked rice will not be very wet but relatively dry and hard, which is suitable for making fried rice. It tastes better if you soak the rice for an hour before cooking.