Egg Fried Rice Is Super Simple But It Fails! Gourmet Shakes Off The “Fatal Mistake”: No wonder it tastes bad | New | NOWnews Today News

There are many bars in Taiwan, fried rice can not only be seen from time to time, it is also one of the homemade dishes, however, fried rice seems simple, but it actually tests the chef’s skill. In this regard, Sohu’s account “Xiao Yang talking about food” recently shared the correct cooking steps for egg fried rice, emphasizing that “many people get the order wrong, no wonder it is not delicious.”

Food blogger “Xiao Yang Talks Food” pointed out that many people will try egg fried rice when they cook for the first time. Although the method and ingredients of egg fried rice are very simple, it revealed that not everyone can cook perfect fried rice. “Many people make a mistake in the order, it is not surprising that it does not taste good. In the article, he clarified the question of “whether the egg fried rice should be fried rice or scrambled eggs first.” He said that after many experiments and research on the recipe, he found that eggs are an easy-to-cook ingredient and only need a little heat to cook. So if the eggs are scrambled first, it is easy to create the dilemma of overcooked eggs and undercooked rice, so it is recommended to fry the rice before adding the liquid egg.

Plus, she also shared her cooking steps, saying that she would first break up the prepared leftovers, then pour the scrambled egg into a bowl, mix in an appropriate amount of salt, and stir well. Pour edible oil into the pot to heat, put the beaten rice in the pot and sauté over medium-low heat.

Next, wait until the white rice is fried, then pour the egg mixture into the pot and set the heat to high to sauté quickly. Then you can add ham, green pepper and green onion according to your preference, plus a little salt and other seasonings, and finally Sauté over high heat for 30 seconds to serve. He emphasized that the rice should be fried first before adding the egg mixture to make the egg fried rice more delicious. (Editor: Chen Yayun)