Seafood Egg Fried Rice

Overview

Egg fried rice is a sublimation of white rice. Only cooked white rice can make real egg fried rice. Making a delicious bowl of egg fried rice is not an easy task. First, choose rice. I recommend Northeastern rice first. Northeastern long-grain rice is the best choice for egg fried rice. The fried rice grains are clear; secondly, steamed rice is best allowed to cool naturally for about 6-8 hours or put in the refrigerator for 1-2 hours. The result of the egg fried rice is very good; thirdly, the oil temperature should not be too high when frying eggs. If the oil temperature is too high, the rice grains will feel like fried in a pan and will taste hard in the mouth. It is best to use six Fourth, when I make egg fried rice, I don't fry the eggs separately first, but beat the raw eggs directly into the rice, stir them, and then fry them together in the pan. This way, firstly, the juice of the eggs is integrated into each grain, so that every rice grain is full of egg fragrance; secondly, the fried rice is crystal clear and bright yellow, and the color is very beautiful, which can be said to be the best of both worlds.

Tags

• staple food
• home cooking
• children
• meters
• rice
• fried rice
• autumn recipes
• lunch
• chives
• egg
• ham
• scallop meat
• shrimp
• carrot
• salt
• small celery

Ingredients

Steps

1. 1 A bowl of steamed and cooled rice,

   

2. 2 Shrimp and scallop meat

   

3. 3 Celery, chives, carrots,

   

4. 4 Eggs, ham

   

5. 5 Wash the shrimps, cut them open from the back, and remove the shrimp lines;

   

6. 6 Dice celery, chives, carrots, and ham and set aside;

   

7. 7 Break the eggs into the rice and add a spoonful of salt to enhance the flavor;

   

8. 8 Mix the eggs and rice thoroughly;

   

9. 9 Add oil to the pot, put the shrimps and scallop meat into the pot first and stir-fry until cooked, take it out and set aside;

   

10. 10 Add an appropriate amount of oil to the pot, pour the rice covered with egg liquid into the pot and stir-fry over medium heat;

    

11. 11 During the frying process, the water in the rice gradually evaporates, and it is better to fry each rice grain until it separates;

    

12. 12 Pour the celery, carrots, and diced ham into the pot and stir-fry;

    

13. 13 Then pour in the previously fried shrimp and scallop meat;

    

14. 14 It’s best to add chives before serving and stir-fry for a few seconds before serving.