How does Street Fried Rice make?
From east to west, chǎo fàn is one of China’s most popular recipes. An egg is cracked into the frying pan first, adhered to by rice, spring onions and after that small items of beef (niúròu), chicken (jī), or pork (zhūròu). The spoon clangs versus the well-oiled frying pan as it’s all constantly tossed and turned on high warmth. Finally, perfect fried rice was born. Then it was poured out into a bowl, steaming warm, and served in front of you. As the rice is rather thick, it needs to be much easier to grasp globs of it with your chopsticks– however if you’re still a chopsticks amateur, making use of a spoon is great, too.