This recipe, it’s not much of a recipe, it’s just a method, learn it and use it however you want!
light soy sauce
dark soy sauce
|according one’s mood|
|It doesn’t matter if you have a lot of green onion leaves, they’re nice.|
|according one’s mood|
How to make fried rice with soy sauce
Didn’t take pictures. Tell me the steps in detail!
Start by shredding the carrots with a rub, then chop them up and put them on a plate for later! Other veggies, chop whatever you want and put it aside for later!
Chopped green onions (a little green leaf would be nice)
You can also put in some shrimp, diced shrimp (my kids don’t like shrimp, so I’ll try to get them to eat it)
Put a little oil in the pan and scramble an egg, one way to do this is to keep stirring it with chopsticks until it’s in the pan. It’s grainy! Then pour it out and set it aside.
Get the pan going again, put some oil in it, toss in the veggies and everything, and fry it up! Then pour it out for later! (You can put it on a plate with the eggs and wash one less when the time comes.)
Next process the rice, put the rice in a bigger container, crack the other egg and stir well, then slowly pour it into the rice, pressing it with a spoon while pouring, so that the rice will be separated, then stir well!
Let’s start with the fried rice! Put oil in the pan, low heat! Pour in the rice and stir-fry it for a little while, then you can start mixing up the color, the dark soy sauce for color, while stir-frying. One spoonful at a time, when the color is almost the same, put in raw soy sauce to taste, usually the amount of raw soy sauce is not as much as old soy sauce.
(I’m making it for my kids, so my family’s flavors are lighter)
Adjusted just scrambled vegetables and eggs are put into it, and then it is flipped, continue to stir-fry, stir-fried, you can turn off the heat, scallion sprinkled into the stir-fry on the OK!
Directions: Put a little oil in a pan, low heat, minimum heat, when the pan is hot, beat an egg in it, then cover. Cover, about half a minute, turn off the heat and let it sit! Of course, the time is my own estimate. If you don’t want the runny heart, then just smother it for a while open and turn it over, then cover it and let it sit for a while, it’s faster. If you don’t want a sugar heart, and you want it fully cooked, but also nice, then just turn down the heat for a while, the pot is hot, turn it off for a while, let it stew for a while, then turn it on again for a while, the pot is hot! Up and off again for a while. Mostly stew!
The upshot is, my son doesn’t want a flowing heart, my girl likes a flowing heart. Hey, two kids is just a little trouble.
The important thing is that it’s low heat the whole time!
And keep flipping and flipping and flipping.
It’s actually quite simple, especially with the drip!