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63 lines
2.9 KiB
Markdown
63 lines
2.9 KiB
Markdown
# How to Make Egg Fried Rice
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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* Cold cooked rice
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* Eggs
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* Ham
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* Cucumber
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* Carrot
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* Cooking oil
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* Salt
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* Pepper powder
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* Light soy sauce
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* Scallions (green onions)
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* Cooked meats such as Dengying beef shreds, luncheon meat, Chinese sausage, or braised pork... (optional substitutes)
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For the rice preparation, you can refer to [How to Make Rice](./rice/electric_rice_cooker_steamed_rice.md).
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## Calculations
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Determine how many servings you plan to make before starting. One serving is sufficient for 1-2 people.
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Total quantities:
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* Cold cooked rice (servings * 500ml)
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* Eggs (servings * 1.5, rounded down)
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* Ham (servings * 2 slices)
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* Cucumber (optional, servings * 30g)
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* Carrot (optional, servings * 30g)
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* Cooking oil (servings * 12ml)
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* Salt (servings * 4g to servings * 6g)
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* Pepper powder (servings * 8g)
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* Scallions (servings * 1 bunch)
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* Light soy sauce (servings * 10ml)
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Use the above parameters to calculate the required proportion of raw materials.
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## Instructions
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* Break up the cold rice into small pieces using a spatula in advance.
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* Slice or cube the ham, carrots, cucumbers, etc., as needed.
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* If you have cooked meat on hand, prepare it for better flavor.
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* Separate the egg whites and yolks. Beat each separately in a large bowl. Note: Do not add salt at this stage.
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* Heat a wok over high heat until it starts to smoke. Add cooking oil, then pour in the egg whites. Once they solidify, remove them from the wok and set aside.
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* If there is enough oil, add the egg yolks directly. If not, add more cooking oil and heat it over high heat.
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* Once the egg yolks solidify, reduce the heat to medium-low. Add the ham, cooked meat, carrots, cucumbers, and other prepared ingredients. Stir-fry for 10 seconds until fragrant.
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* Add the egg whites back in. Stir-fry for 5 seconds, then quickly add the rice. Stir-fry over high heat to ensure every grain of rice is coated with egg.
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* During the stir-frying process, break up any clumps of rice. This step takes longer; continue until the rice is fully broken down and evenly mixed.
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* Reduce the heat to low. Add salt, pepper powder, and light soy sauce.
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* Stir-fry further until well combined. The dish is nearly done when you see the rice grains "jumping" in the wok.
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* Finally, add the scallions and stir-fry for another 10 seconds.
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* Turn off the heat and transfer to a bowl.
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## Additional Notes
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* **Technical Summary**
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- Using overnight cold rice yields the best results. If you don't have cold rice, you can cook fresh rice and cool it rapidly in the refrigerator. However, achieving a "distinct grain" texture will require longer stir-frying.
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- To achieve the "distinct grain" texture, the rice must be fried until dry. Overnight rice is preferred because it has already lost some moisture.
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If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull Request.
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