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“Then teach me how to make egg fried rice!”

Rice, eggs!

These are the most basic ingredients.☞♦  ♦♦

“Okay!”

Huang Gang waved his hand and conjured a plate filled with white rice: “First, we prepare a plate of overnight rice.”

This book is first published on the entire network by 𝕥𝕨𝕜𝕒𝕟.𝕔𝕠𝕞

Wang Zi immediately questioned: “Why use overnight rice?”

Doesn't overnight rice go bad? How can it still be delicious? Isn't it better to use freshly cooked rice?

Huang Gang explained: “Freshly cooked rice has too much moisture, it’s soft and sticky, and not easy to stir-fry. Overnight rice, on the other hand, naturally loses moisture, making it easier to separate and stir-fry.”

Wang Zi showed a look of understanding, noting this knowledge point in his mind.

So even the handling of rice has its tricks. If he didn't know anything and tried to use freshly steamed rice, it would definitely become a sticky mess.

Huang Gang added: “If you can't wait for overnight rice, any cold rice will do. Next, prepare two eggs and crack them into a bowl.”

He held an egg in one hand, gently tapped it on the cutting board, and a crack appeared in the shell. Then, with a little force on both sides, the contents slid into the bowl. Not a bit of egg white stuck to his hand, nor a single piece of shell, very smooth and skillful.

Wang Zi marveled. Although he could also crack eggs, he always cracked them and slowly separated them with two hands.

But since it's just cooking at home, it doesn't matter if the egg-cracking technique is beautiful or not, as long as the taste is good.

“Separate the egg white and yolk, then whisk the yolk and set aside.”

Huang Gang used chopsticks to support the bottom of the yolk, gently pushing it, and the yolk fell into another bowl, leaving only a shallow egg white.

Then his hand turned into a blur, using a pair of chopsticks to quickly whisk the yolk.

Wang Zi watched in astonishment: ???

How did he separate them?

Isn't this egg-separating method a bit beyond the syllabus?

Huang Gang took out various ingredients: “Prepare an appropriate amount of fresh corn kernels, chopped and set aside. The purpose of adding corn is to increase the freshness and sweetness of the fried rice.

Chop a piece of cured meat and set aside. Cured meat can replace salt and increase the savory flavor. Chop a small piece of sausage and set aside, with the same function as cured meat. Chop two fresh shiitake mushrooms and set aside. The purpose of the mushrooms is to increase the umami flavor of the fried rice.”

With extremely smooth and swift knife skills, various ingredients were processed in less than three minutes, all chopped into small cubes of a few millimeters.

Wang Zi opened his mouth, his eyes dull, and many question marks popped up in his head.

Is this still egg fried rice?

He couldn't help but ask: “Master Huang, isn't egg fried rice just eggs and rice? Why do you need such complicated ingredients?”

Huang Gang turned on the stove, starting to heat the pot, and said: “Oh, this is an upgraded version of egg fried rice. After all, if the egg fried rice made in our restaurant only has eggs and rice, it would be too monotonous. If you think it's complicated, these ingredients can be omitted.”

Okay!

When white smoke appeared above the pot, Huang Gang took out a large spoon, scooped a large spoonful of oil from the side and poured it in, then used the bottom of the spoon to continuously slide it around: “Pour in an appropriate amount of oil to grease the pot, then pour in some base oil and stir-fry the egg whites…”

Wang Zi watched the oil used to grease the pot, and couldn't help but twitch!

It's almost equivalent to their three days' worth of usage!

If he made egg fried rice at home and used so much oil, he would definitely be scolded to death by his mother!

Huang Gang added: “If you make it at home, you can actually put a little less.”

After the egg whites were stir-fried and taken out, new oil was used to sauté the egg yolks, adding corn kernels, cured meat, and mushrooms. One hand vigorously shook the pot, and the other hand held the spatula, constantly and quickly stir-frying.

Yellow egg yolks, corn kernels, black cured meat, white cooked egg whites, various ingredients flew around in the pot, but seemed to be held by an invisible big hand, restricting their range of activity within the pot, unable to escape, and a rich aroma diffused out.

Wang Zi watched carefully from the side, smelling the aroma, and couldn't help but swallow his saliva.

Seeing the color of the egg yolk turn dark yellow, and the side dishes were almost stir-fried, Huang Gang put the prepared rice into the pot, and also put in the unused mushrooms.

“Is it because mushrooms are easier to cook, so they are added last?”

Huang Gang smiled: “Yes, you are quite smart!”

He turned down the flame of the stove, explaining: “Turn to low heat and stir-fry for five minutes. The purpose of this step is to allow the aroma of the ingredients to fully integrate into the rice. This step must allow the rice to be stir-fried to the point of having 'wok hei'.”

In the process of stir-frying, the color of the rice gradually stuck to the oil, turning yellow, and white smoke emitting the aroma of rice rose.

Using a spoon, scoop up a spoonful of soy sauce and pour a circle along the edge of the pot.

The soy sauce stuck to the hot pot, making a moving "sizzle" sound, and the aroma became even richer.

Huang Gang said: “You can also add some appropriate amount of chopped green onions, stir-fry evenly, and then you can take it out of the pot.”

The emerald green chopped green onions sprinkled in the fried rice were not only eye-catching in color, but the oily smell of the egg fried rice seemed to have a bit more fresh scallion fragrance, which refreshed people!

Wang Zi suddenly remembered a question: “By the way, don't you need to add salt?”

“Cured meat and sausage are both relatively salty, so if you add salt it will be too salty.”

Huang Gang patiently replied, took a rag, isolated the heat of the iron pot, held the handle with one hand and lifted it up, and served the egg fried rice into an empty plate already prepared on the table, piled into the shape of a small mountain.

Wang Zi couldn't help but applaud: “Awesome!”

Originally, he thought that egg fried rice was simple, and he would learn the basics, but he didn't expect that such basic egg fried rice could be made so advanced!

The originally pure white rice was integrated with soy sauce and vegetable oil, turning brown, and the shiny surface reflected glittering light, with each grain extremely distinct. Mixed in the middle were yellow corn kernels, emerald green chopped green onions, dark red meat particles, and the tempting aroma made Wang Zi's appetite increase greatly, and his saliva poured out!

Huang Gang smiled, as if such a dish was nothing: “A dry, fragrant, loose, and delicious home-style egg fried rice is completed.”

Damn!

Wang Zi couldn't help but want to argue, is this home-style egg fried rice?

In fact, this egg fried rice is not wrong to say it is home-style, it's just that preparing the ingredients looks a bit troublesome.

But the words that came out of his mouth became: “Can I taste your egg fried rice?”

“Yes, you can.”

Wang Zi was already so greedy that he immediately started devouring the egg fried rice!

Fragrant, so fragrant!

It's so delicious!

However, this plate of egg fried rice can only be eaten in 5 bites, and after 5 bites it disappeared.

Wang Zi licked his lips and sighed regretfully!

Not satisfied!

This egg fried rice looks complicated at first glance, but during the cooking process, Master Huang made detailed instructions on each step, giving him a feeling that he had mastered it almost, and wanted to try it immediately.