How to stir fry rice? It's delicious and simple

Stir fried rice should be delicious and simple, and the key lies in rice processing, heat control, and ingredient matching. There are mainly methods such as rice selection, ingredient processing, seasoning techniques, stir frying techniques, and mastery of heat.

1. Rice selection

Overnight rice has less moisture, clear grains and is not easy to stick, so it is an ideal choice for Fried Rice. Fresh rice should be spread out and cooled to avoid sticking to the pan during frying due to excessive moisture. When cooking rice, the amount of water can be reduced to make the rice harder and easier to stir fry. If using freshly cooked rice, add a small amount of oil and mix well to prevent clumping.

2. Ingredient Processing

After breaking the eggs, stir fry them until they solidify and take them out, which can maintain a tender and smooth taste. It is recommended to choose stir fried ingredients such as carrots, peas, and corn for diced vegetables, and blanch them in advance to shorten the stir frying time. Meat should be diced and marinated with cooking wine, while seafood should be added to prevent aging. Scallion and garlic powder can enhance the aroma, but the oil temperature needs to be controlled to avoid burning.

3. Seasoning techniques

Drizzle light soy sauce along the edge of the pot to stimulate the sauce aroma, and add a small amount of dark soy sauce to adjust the color. Adding salt should avoid excessive saltiness, while sugar can neutralize the taste but should not be too much. White pepper powder is used to remove fishy odors and enhance freshness, while sesame oil is added before serving to add flavor. Sauce such as Douban sauce should be stir fried in advance to remove red oil and avoid direct mixing to produce a raw sauce flavor.

4. Stir fry technique

Hot pot and cool oil can prevent the ingredients from sticking, and the whole process should be kept on medium high heat and quickly turned over. Use a spatula to disperse the rice instead of chopping it, keeping the grains intact. Add the ingredients in portions to ensure even heating, and pour the egg mixture over the rice to stir fry until golden brown. Shake the spoon to mix the ingredients more thoroughly, but control the amplitude to prevent spills.

5. Control the heat.

The pot should be fully heated until it emits green smoke before pouring oil, which can form a physical non stick layer. The frying time should be controlled within 3 minutes to avoid dehydration and hardening of the rice. Hearing the sound of rice grains bursting indicates that the water has evaporated properly, and it is best to remove it from the pot at this time. After turning off the heat, the residual temperature will continue to heat up, so it is necessary to fill the plate 10 seconds in advance. After stir frying rice, it can be paired with cucumber strips or tomato slices to relieve greasiness and avoid adding burden to high oil foods. Using non stick pans can reduce the difficulty of operation, and iron pans need to be fully moisturized to prevent sticking. Refrigerate for no more than 24 hours, and add a small amount of water to restore the taste when reheating. Different regional flavors can adjust seasonings, such as adding shrimp skin in coastal areas and using pickled peppers in Sichuan and Chongqing regions. Controlling the amount of oil and salt is healthier, and it is recommended to reduce spicy and stimulating ingredients for children's consumption.