What is FRIED RICE | Vancouver Chinese Restaurant
Fried rice is a common food. It is made by stir-frying boiled rice, some dishes and eggs . Fried rice is divided into various categories, such as Yangzhou fried rice , sausage fried rice , tomato fried rice , curry fried rice , bacon fried rice , etc. There are unique styles in various places. The general public regard fried rice as breakfast or dinner, because fried rice is convenient to make, takes less time, and is rich in nutrients, so it is very popular among the public.
There is a legend on the Internet that the invention of fried rice is related to Li Hongzhang, but it is a misinformation. Li Hongzhang is only a person in the late Qing Dynasty, and fried rice has a longer history. For example, the famous Yangzhou fried rice in China has already taken shape in the Sui Dynasty. Yangzhou fried rice was born from broken golden rice, that is, egg fried rice. According to legend, it originated from the broken golden rice that Yang Su loved to eat in the Sui Dynasty, which further shows that the period of fried rice appeared earlier.
Recipe: Chinese Dishes online Vancouver
1. First, wash the carrots and ham and cut them into small cubes. The smaller the better, but it cannot be cut into foam. Then wash the accessories and cut them into foam, beat the eggs and add a little green onion.
2. Put a little salad oil in the pot and heat it up to 80%. Put the chopped main ingredients and chopped minced garlic at the same time, put them into the pot and stir-fry until you can smell the fragrance (this process only takes a few seconds), then put the eggs in the pot and stir-fry, (At this time, you need to increase the heat, so that the eggs will be very soft and not easy to fry). When the eggs are scrambled until golden brown, plate them.
3. Add a little salad oil and heat it to 80%, put the rice into the pot and stir fry. At this time, it is necessary to add a little salt and chicken essence to the rice (the chicken essence should not be put too much, otherwise it will be too fresh and not delicious). When the rice is fried until the rice grains can pop up in the pot, return all the main ingredients and accessories that have just been fried to the pot and stir-fry until the rice grains are soft and non-stick, which is the best time to start the pot.