How to stir fry eggs and rice for the best taste

The key to making egg stir fried rice delicious lies in rice processing, heat control, and ingredient pairing. The main points include rice selection, egg preparation, mastery of cooking temperature, ingredient matching, seasoning techniques, etc.

1. Rice Selection

Overnight rice is the best choice for its effectiveness. Overnight rice has less moisture, distinct grains, and is less likely to stick to the pan when stir fried. Fresh rice has too much moisture, which can easily clump and affect its taste. If using fresh rice, it can be spread out and cooled in advance to reduce moisture. The hardness of rice is moderate, and it can maintain elasticity after stir frying, absorb egg aroma and seasoning more evenly.

2. Egg Liquid Treatment

The egg liquid should be thoroughly beaten, and a small amount of salt or cooking wine should be added to remove the fishy smell and enhance the aroma. Egg mixture can be added in two parts. Mix the first time with rice and coat each grain with egg mixture. Stir fry until a golden base color is achieved. Pour it in the second time before it's ready to serve, forming large egg clusters and adding layers. The recommended ratio of egg mixture to rice is 1 egg with 200 grams of rice to avoid being too dry or too wet.

3. Mastery of Heat

Use medium to high heat to quickly stir fry throughout the process, avoiding cooking over low heat that may cause the rice to become soft. The pot should be heated until it emits smoke before pouring oil to form a physical non stick layer. Egg mixture quickly solidifies when exposed to high temperatures, which can lock in the fragrance. After putting the rice into the pot, keep flipping it to ensure even heating, and stir fry until the particles bounce. After turning off the heat, the residual temperature can further evaporate the water.

4. Ingredient pairing

Classic pairing includes scallions, diced carrots, diced ham, etc., which need to be stir fried until fragrant before adding rice. Vegetables are recommended to be blanched first to avoid water affecting their taste. The ratio of meat to vegetable should be controlled at 1:3 to maintain a refreshing and non greasy appearance. The diced size of the ingredients is similar to the size of the rice grains, ensuring that each bite has a balanced flavor. Fresh ingredients such as shiitake mushrooms and shrimp can enhance the overall level.

5. Seasoning Techniques

Basic seasoning only requires salt and pepper, and soy sauce can be poured along the edge of the pot to stimulate the aroma. Sugar can neutralize salty taste, a small amount is sufficient. Seasoning should be added after the rice is stir fried to avoid clumping. If you like spicy flavors, you can add a little chili oil or millet chili. Sprinkle chopped scallions or cilantro before cooking, and use the remaining heat to stimulate the aroma. Avoid using too much sauce to mask the egg and rice aromas.

As a home-made Kwai, fried rice with eggs should pay attention to the freshness of ingredients and cooking hygiene. Overnight rice needs to be refrigerated and thoroughly reheated. Maintain ventilation during the frying process to avoid inhaling oil fumes. Paired with clear soup or cold dishes can relieve greasiness. Controlling the amount of oil and salt is healthier, and it is recommended to reduce spicy seasonings for children's consumption. Adjusting ingredients according to personal taste and innovating combinations can also bring surprises.