Six types of fried rice, each one stunningly beautiful.

Living alone and too lazy to cook? Can't buy groceries after work because it's too late? There are always all sorts of reasons that leave you "a clever woman unable to cook without rice," but we absolutely won't let you go hungry! Grab all the little ingredients you have on hand, and you can still whip up a high-class fried rice!

Egg Fried Rice

I. Homestyle Egg Fried Rice

Ingredients: 1 large bowl of rice, 1-2 eggs, an appropriate amount of peas, carrots, and corn kernels, 2-3 grams of salt, 1 small spoon of cooking wine, a little chicken powder.

Method:

1. Blanch the peas, carrot pieces, and corn kernels separately and set aside;

2. Beat the eggs, add a little cooking wine and salt, and stir-fry them gently in a wok over low heat until scrambled, then remove and set aside;

3. No need to add more oil to the wok, pour in the rice and stir-fry;

4. Season with an appropriate amount of salt, add all the ingredients and stir-fry until well combined. This way, the egg fried rice won't absorb too much oil, will have a soft and flavorful texture, and will be easier to digest.

Tips:

1. Use fresh rice to make fried rice. You don't need much oil or to stir-fry it repeatedly. Just stir-fry the egg and other ingredients until fragrant, then mix them with the rice and stir-fry until everything is combined.

2. Eggs absorb oil, so you need enough oil when stir-frying to make the eggs tender. The wok will be well-oiled after cooking the eggs, which is sufficient for frying the rice. The skill of making fried rice lies in breaking up the rice, heating it through, and cooking it thoroughly. The ideal texture of the rice, being soft yet firm, depends on the rice grains having just the right amount of moisture—that's what truly delicious fried rice is all about.

Soy Sauce Fried Rice

II. Soy Sauce Fried Rice

Ingredients: leftover rice, scallions, an appropriate amount of soy sauce (dark soy sauce), one egg, a small amount of cooking wine, oyster sauce, and sugar.

Method:

1. For a large bowl of leftover rice, mix in two to three spoons of soy sauce, a little cooking wine, a little sugar, and a little oil. After mixing, check the color against the cover of this recipe to decide whether to add more sauce or rice;

2. Beat the egg and set aside;

3. Heat the wok, add a little oil, pour in the egg, and quickly scramble it. Remove and set aside. Add a little more oil, sauté the scallions until fragrant, then add the mixed rice and stir-fry until well combined;

4. Add the scrambled egg to the wok and mix well. Taste and adjust the flavor, then add a little oyster sauce before serving.

Tomato Egg Fried Rice

III. Tomato Egg Fried Rice

Ingredients: 1 bowl of cold rice, 1 scallion, 1 tomato, 1 egg, a little salt.

Method:

1. Dice the tomato and cook it over low heat in a flat-bottomed pan until soft, then pour it out with the juices. Chop the scallion and beat the egg;

2. Break up the cold rice a bit with a spatula, add the beaten egg, and mix well by squeezing and stirring with the spatula;

3. Clean and dry the flat-bottomed pan, add a little oil, and stir-fry the rice over medium heat until the egg liquid is absorbed;

4. Add the soft tomato and stir-fry over low heat until evenly mixed. Season with salt;

5. Serve and garnish with chopped scallions.

Tips:

1. Day-old rice is best for fried rice because its "dry" texture, when combined with egg, results in distinct grains.

2. The tomato is stir-fried first to shorten the final mixing time; otherwise, the rice will be overcooked by the time the tomato is done. "I am cooked, but you are not yet ripe; I am ripe, but you are overcooked." The greatest sorrow in the world is none other than this.

Lao Gan Ma Fried Rice

IV. Lao Gan Ma Fried Rice

Ingredients: 1 bowl of rice (day-old rice), half a cucumber, one sausage, half a chili pepper, one fresh shiitake mushroom, one egg, one spoon of Lao Gan Ma chili sauce, an appropriate amount of salt and chicken powder.

Method:

1. Dice the cucumber, sausage, chili pepper, and mushroom;

2. Beat the egg;

3. Heat oil in a wok, add the egg and stir-fry until puffed up, then add the rice;

4. Continue to stir-fry for another minute, then add all the diced ingredients and continue to stir-fry;

5. Add salt, chicken powder (to your taste), and Lao Gan Ma chili sauce;

6. Stir-fry until well combined, then plate and serve.

Savory Cabbage Fried Rice

V. Cabbage Fried Rice

Ingredients: 4 bowls of day-old rice, half a head of cabbage, appropriate seasonings.

Method:

1. Heat oil in a wok (you can use a bit more), add the rice, and stir-fry until it's hot and the grains are separated;

2. Shred the cabbage (the thickness can be to your preference, but slightly thinner is better). Add the cabbage to the rice and continue to stir-fry;

3. Stir-fry until the cabbage is soft, which means it's almost done. Add a little salt for flavor, and you're all set!

Tips: For fried rice, besides just adding cabbage, you can also add eggs, Chinese sausage, ham, and more.

Lap Cheong Edamame Fried Rice

VI. Savory Soy Sauce Fried Rice

Ingredients: Chinese sausage/cured meat, leftover vegetables from the fridge, chopped chili peppers, soy sauce, as appropriate.

Method:

1. Steam the Chinese sausage/cured meat until soft, then slowly render its fat over low heat. If it's lean, add a little less oil;

2. Remove the sausage and use the rendered fat to stir-fry the rice. If you have harder-to-cook vegetables like beans, add them now;

3. Once the rice is broken up, add the chopped chili peppers and soy sauce and continue to stir-fry. If you have leafy green vegetables, add them just before serving.