"Secret" fried rice is simple but tasty.

Hiii steemian in the world who i love. I hope you have a great day. Today i have some recipe fried rice and i will share how to make fried rice to you all.

Before i go a head about that, I apologize to you all because I am less active here. I hope you can understand it because I am a housewife who has a child aged one and a half years who must get a tight supervision auper because the child is very active in activities of play activities.

Today I want to share a little simple science from my kitchen, about cooking fried rice (I happen to be a big fan of fried rice, hehehehe).

Who already know about this please just ignore yaa :) for those who want to add knowledge is always open for info together thanks in advance.

The result matches my tongue that ngefans fried rice and also the same 2.5 year old son who is hard to eat. Although simple but that distinguishes with ordinary fried rice, the flavor of fried rice is a combination of smoke, faint charcoal and strong aroma of onion that is exactly the same as fried rice fried rice carpets who bring a cart.

At first I wonder how come ya fried rice roadside kok many that can be delicious, but marinade just like that. Different same fried rice that I make at home, even though already used sophisticated materials.

The first secret is garlic. How to make chopped garlic and soak the oil (dose up) put in closed containers and let stand at least 3 days can be used only oil and garlic. If I usually make garlic not too much. Small container just so as not to rot the toe in order to run out a maximum of a new month next month I make another new onion.

It turns out one more secret is how to set fire. That's why the fried rice cooker stove is the fire can be up to the high pressure guede, different from our kitchen at home.
Well now I want to share how can I make delicious fried rice style of roadside version of my own use gas stove in the kitchen.

Here's how :

Materials:

1. Seasoning stir-fry (little oil, chopped onion, garlic chopped baceman, to taste).
   I suggest to use oil from baceman onion to be more fragrant. If there is no garlic, use regular garlic is also tasty, but not as good / fragrant when using onion bacem.
2. One egg.
3. Rice one bowl / one serving
   (preferably rice yesterday, so that the prol / rice and not sticky) not much cooked rice, a bowl or a plate but a little rice, the less the more delicious If more than one cup, if you want the same delicious taste must use a special high pressure stove like fried rice cookers or will not be able to "taste" typical.
4. Soy sauce, oyster sauce, etc according to taste (alternatives to sesame oil, fish sauce, soy sauce, chili sauce or as prescribed by each mother).
5. Salt, pepper (if necessary)
   do not forget to use a large skillet, so if stirring later can be quick and the rice does not spill.
   Wok is best used when wearing a thick iron skillet to flatten the heat. I get additional info from group members 'instantly tasty' if you want more deeply about this skillet can use the technique of 'wok seasoning' which is really secret professional fried rice cooker (more details about 'work seasoning' can googling because the process itself is long) but without this technique too it feels good already.

How to Cock

1. Set fire stove as small as possible, oil input, chopped garlic baceman, chopped onion. stir-fry until fragrant (essentially here the fire should be small so that the onion is evenly distributed but nothing is burnt). Stir well to cook.

2. Put the egg into the stir. Arrange the fire so that the maximum fire of the stove can, and stir the eggs so that small granules mixed with stir.

3. Input rice, large maximum fixed fire that the stove teteh can yes. Enter if necessary soy sauce, oyster sauce, etc according to taste.
   I get additional info also from the group 'direct' that the more delicious pour soy sauce and other sauces on the edge of the pan not directly hit the rice so there is direct caramelization and touch the edge of a hot pan directly.

4. The rice is constantly stirred until soy sauce, oyster sauce and other spices are mixed evenly into the rice. This is the key of tea. So with this great fire the high temperature will make the smoke of all the spices and rice. This smoke will go evenly into the cuisine of fried rice and fried rice into distinctive tasty and its aroma. If the rice is a lot or the flame is lacking, this process does not go perfectly. Remember to keep stirring so as not to burn. Once it has been flat, if you want input also baso, chicken suwir, mustard etc. as an addition to your taste. If not added anything like drawn me no problem. Stay nice.

5. Well last, the fire is reduced and just added salt and pepper to taste, stirred until the taste of fried rice fit on the tongue of the mother.

6. The fried rice is ready to be served.
   Just like my simple tea recipe. Good luck, hopefully useful :)

Conclusion: The absolute most delicious is the onion baceman, the fire game, and the dosage of the rice.

Other additional problems such as oyster sauce, soy sauce, and other spices according to their individual tastes.

Typical taste is obtained only for one serving only when using a home stove. If you want to make a lot of portions must use a high pressure stove.