Egg Fried Rice How do you stir fry eggs

The key to breaking the eggs of egg Fried Rice is to fully break the egg liquid before cooking, and quickly stir the hot oil with chopsticks or spatula in circles. The degree of egg breakage is directly related to the oil temperature, stirring speed, and the state of the egg mixture.

When pouring egg mixture into a hot pot and cold oil, it can form more uniform granules, and the oil temperature is best controlled at 60% hot. Immediately stir the egg mixture in a zigzag shape with chopsticks after placing it in the pot, allowing the uncured egg mixture to continuously separate into small particles. Using a non stick pan can reduce adhesion and make it easier to stir fry loose and fine egg yolks. If you prefer a finer texture, you can add a small amount of water or cooking wine to the egg mixture and then beat it up. During the frying process, maintain medium to high heat to avoid slow frying at low temperatures that may cause the eggs to clump together. Sprinkle the egg mixture into the rice before it completely solidifies, and use the friction of the rice to further break up the eggs. When using overnight rice, it is recommended to first knead the rice and then put it in the pot, mixing it more evenly with scrambled eggs. The entire frying process should not exceed two minutes to prevent the eggs from aging and affecting their looseness.

If you want Fried Rice with eggs to have a richer taste, you can first fry the eggs separately until they are half cooked and then put them out, and finally return to the pot to mix with rice. Using lard during frying can enhance the aroma, but it is important to control the amount of oil to avoid greasiness. When pairing with scallions, diced carrots, and other ingredients, it is recommended to stir fry the ingredients until fragrant before adding the egg mixture to ensure even distribution of the broken eggs. When using a cast iron pan for frying, the oil temperature can be appropriately increased and the stirring speed can be accelerated, utilizing the heat storage characteristics of the pan to quickly shape the eggs into broken pieces. Be careful not to frequently flip the egg before it has completely solidified, otherwise it is easy to form large egg clusters.