Chinese Fried Egg Rice 蛋炒飯

米食

黃金蛋炒飯

Chinese Fried Egg Rice 蛋炒飯

一:將飯和調味料處理好
將鹽、雞精粉、蔥花放在準備好的白飯上。
二:熱鍋
以中火燒熱鍋子,小火溫度會不足,大火又容易讓鍋底燒焦。切記,一定要等到鍋子內完全乾燥後,才能進行下一個步驟,以免水氣引發油濺噴到烹調者。
三:澆油入鍋
繼續維持中火的狀態,用杓子或鏟子以畫同心圓的方式由外向內,要注意,要讓鍋子內的每一處都能均勻沾到油。
四:打蛋入鍋
待油鍋燒熱後,將攪拌均勻的蛋汁倒入鍋中,不熱的鍋子容易讓蛋呈現不熟或是其他各種怪狀,所以一定要讓鍋子燒熱後,再進行這個步驟。
五:快速撥蛋
用鍋鏟快速撥動鍋中的蛋汁,讓蛋呈現鬆軟的狀態。
六:加飯入鍋
蛋炒至約五分熟時,將之前步驟一準備好的食材倒入鍋內。煎至五分熟的蛋,從邊緣可以觀察到已經成形,並呈現焦黃浮起的狀態,此時蛋的中心仍呈液態狀,尚未完全凝固,此種狀態會是最好的狀態。
七:拌炒
用鍋鏟均勻快速的翻動鍋內食材,如果可以的話運用中華料理手法的翻鍋,會讓食材充分的混合在一起。
八:加菜
待白飯和蛋炒勻後,立即將處理好瀝乾水分的生菜絲加入鍋中,拌炒至米飯鬆散香味溢出即可享受一道美味簡單的蛋炒飯了!

Ingredients

1 1/3 cups water
3/4 cup rice
3 tablespoons peanut oil
4 green onions with tops, chopped
1/4 teaspoon salt
2 carrots, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup frozen peas
1 egg
2 tablespoons reduced-sodium soy sauce
1 tablespoon sesame oil
1/4 cup chopped parsley

Directions

In a large heavy skillet or wok, heat the peanut oil over medium-high heat. Add the cooked rice and saute until lightly golden. Add the green onions, salt, carrots, peppers and peas. Stir-fry until the vegetables are tender-crisp, about 5 minutes.

Hollow out a circle in the center of the skillet by pushing the vegetables and rice to the sides. Break the egg into the hollow and cook, lightly scrambling the egg as it cooks. Stir the scrambled egg into the rice mixture. Sprinkle with soy sauce, sesame oil and chopped parsley. Serve immediately.

Nutritional Analysis

(per serving)
Calories 305 Cholesterol 53 mg
Protein 6 g Sodium 498 mg
Carbohydrate 36 g Fiber 3 g
Total fat 15 g Potassium 249 mg
Saturated fat 3 g Calcium 49 mg
Monounsaturated fat 7 g

Tips

Rice that has been cooked and refrigerated overnight (or longer - up to 3 days ahead of time) makes better fried rice because the rice tends to clump together. Before using, break up the large clumps with a spoon.