How to make dark soy sauce, coriander and egg fried rice

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  1. Wash the pot After drying, add an appropriate amount of oil (depending on the amount of eggs added).After it is about 70 to 80% hot, slowly pour in the eggs over low heat and stir-fry until the eggs are broken up.Add chopped coriander (you can also eat cooked coriander if you like).Choose to add coriander when adding eggs at the end) Remove from the pot when tender (tender and delicious)

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  2. There should be just no oil left in the pot after the eggs are removed from the pot (this indicates the first (You have added just enough oil) Adjust the heat to medium, then pour in the remaining dry rice and stir-fry for about a minute without lumps.Use a spatula to scoop up the oil and sprinkle it along the rice to make it even.(If you add too much oil, it will dry out.)

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  3.Add appropriate amount of soy sauce to moderate heat (just stir-fry a small amount of soy sauce to make the dry rice change color) (if you want the dry rice to be soft, add a small amount of water) and add an appropriate amount of salt (according to the amount of dry rice and personal preference) (Depth of taste) Then pour in the mixed coriander and eggs from the first step

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  4. Immediately after adding the eggs, add the onions and garlic (I like to eat them chopped), stir-fry for a few seconds, then add a small amount of pepper and turn off the heat.Then use the residual heat to stir-fry for a few times and then you can eat it