Egg fried rice is really delicious, the rice grains are distinct, the Q bomb is not sticky to the teeth, and children love to eat it

Today's egg fried rice looks simple, but what about scrambling eggs or fried rice first? Many people are wrong in the first step, no wonder the fried rice can not be dry and fragrant, in fact, as long as you add a step before frying, the fried rice grains are clear and not sticky to the teeth.

——【Shrimp Assorted Fried Rice】——

[Ingredients]: 1 bowl of leftover rice, 6 fresh prawns, 1 small carrot, 6 dried shiitake mushrooms, 1 small handful of edamame, 2 eggs (the eggs in the picture were forgotten), ginger, salt, pepper, light soy sauce, cooking wine, oil

[The steps are as follows]:

Step 1: Start processing the ingredients. Remove the shell of the prawns and remove the shrimp line, rinse them well, make water in the pot, add an appropriate amount of cooking wine, remove the ginger slices, add the shrimp after water and fire, blanch until they change color, and take them out for later use

Step 2: Then cut the washed carrots and shiitake mushrooms into small cubes, and soak the dried shiitake mushrooms in advance

Step 3: Bring water to a boil in a pot, add an appropriate amount of salt to the water (salt can play a role in fixing color), then put diced carrots and green beans in it, blanch it, and remove it for later use

Step 4: Pour the rice into a larger bowl, beat in the eggs, and stir them well with chopsticks, so that each grain of rice is evenly stained with egg wash

Step 5: Add a little oil to the pot, first put the diced shiitake mushrooms in it and stir-fry until the rice is loose and distinct

Step 6: Add the blanched carrots, green beans and shrimp, and finally add light soy sauce, pepper and salt to taste, stir-fry them well and then you can get out of the pot

Tips:

1. To make egg fried rice, give preference to leftover rice, so that the fried rice grains will be full and dry, and the taste will be elastic

2. Before making egg yolk fried rice, let the rice evenly coat with a layer of egg liquid, and add this step, it will easily fall into one grain after another

3. Don't fry for too long, just fry it, otherwise the longer the time, the less water will be, the rice will be drier and drier, and there will be no rich and moist taste