The first step is naturally to steam the rice. Many might think that fried rice takes way too long to make. This, however, is not the case. If you come home late, you could still whip this up quickly with plenty of time to enjoy.

Prepare vegetables. While waiting for the rice, just prepare another ingredient. Dice the red pepper. Onions should also be cut into the same size. Also slice the green onions.

Put two eggs into a bowl, add 15 grams of chopped green onions (this is only half of the green onions), a pinch of salt and white pepper and mix well. Eggs are the second role of fried rice and naturally cannot be overlooked. The salt in the egg should be enough for the entire dish, without having to rely on other ingredients or later seasoning. Mix together with chopsticks.

Preparation of rice. Cooking with steamed rice can easily make it stick together. After the steamed rice is properly treated, the grains can be fried. Spread the steamed rice in a saucepan or a large plate and use a wooden spoon or a silicon spatula to constantly turn it, and at the same time, you can use a fan to keep the steam from holding too much moisture in the rice. When the rice touches the cold air, it shrinks quickly and it will stick. To keep it from sticking too much, you can add a little peanut oil and salt whilst steaming. This preparation of rice is the second secret of making fried rice.

Preparation of vegetables and eggs. Put a little peanut oil in a small non-stick pan. Add the red pepper and onion and cook until they become soft and transparent, and there is no pungent taste. This process takes 8-10 minutes. During the process of stir-fry, it is necessary to constantly adjust the temperature of the stove, so that you do not burn them. The 8-10 minute stir-fry onion is definitely a magical process that brings out the flavor, leaving only the sweet and soft taste and flavor. Red peppers that have not been fully cooked have an astringent taste. After the stir-fry with onions, it’s own unique flavor will be released. Pay attention to the heat of the vegetables. This is the third secret of egg fried rice.

Then add the peeled broad beans and stir fry until the beans are cooked. Add a pinch of salt and turn off the heat to set aside.

Take a flat-bottomed non-stick pan and pour a small amount of peanut oil in the bottom of the pan after preheating.

Pour the egg mixture into the pot and observe it.

When you find that the egg began to coagulate at the bottom of the pot, start folding the eggs in with a spatula. Repeat this process continuously. This way you can avoid the old eggs that have condensed and the upper layer of egg liquid can be heated quickly. DO NOT SCRAMBLE, this folding process should be gentle, and a very common mistake is working eggs too much or over cooking.

Combining all ingredients. Look for a large pan, add some peanut oil after preheating slightly, then add 15 grams of chopped green onions and stir fry for about 1 minute.

Pour in the previously prepared rice and stir fry until the rice spreads out. Add some salt to taste.

Add the fried vegetables (onion, red pepper, and broad beans) and stir well.

Finally, add the fried egg, stir fry evenly. Remember, all the ingredients have been cooked, now we are just combining and keeping everything an even temperature.