Here I want to describe how to cook fried rice. At least that's what at the time I heard on TV. At the heart of Chinese cuisine based on the following principle. First, all products are carefully prepared and then prepared quickly, in 10-15 minutes on high heat, usually in a frying pan "Wok". For this dish of pre-boiled rice. The vegetables are cut so that when cooked together, they were ready at the same time. Ie those that are cooked longer - cut are smaller, those that are faster - larger. In a wok filled with vegetable oil (ideally sesame because it withstands high temperatures). Break the eggs (egg) and fried with constant stirring. Then the egg is removed. Further wok is rice and fried. Further, the figure leans on the wall of the wok where the temperature is lower. Then in the middle put the prepared mixture of vegetables (can be varied). Fry them until tender. Before vegetables the same way you can fry chopped chicken or meat, then fold in the edges and after frying the vegetables. Then everything is mixed back in the egg. Next, season the rice with soy sauce and seasoning of the classic Chinese "5 spice" (cinnamon, star anise, pepper, cloves, fennel). All mixed again and is preparing another for a moment. That's the theory. But frying pans "Wok" I don't have. I will say more: those who consider themselves owners of a "wok", actually are not. A real wok has a form that is on our plate just will not stand. At least adapt it there is problematic, though, judging by the reviews - it is still possible, but its in the process of cooking will have to keep the handle, which is not very convenient. Because of the fact that we have sold under-water "Wok" is also an adapted version. Therefore, including the brain, I came up with the principle of the preparation of such meals in a conventional deep frying pan. The second point seasoning "5 spices" is not relished by my family. And they say that it makes any food - Chinese. In General, I don't have any. Conventional seasoned with black pepper. It turns out that my figure is quite different from the classics, but it turns out very tasty. Try it, and hopefully rate my know-how.

For this dish you need to take the rice with low starch content (Jasmine and Basmati). In appearance it is translucent, and not milky white. One measure rice, pour 1.5 measures of boiling water, potseluem quite a bit (the rice should come out neocolony, because then we have to add soy sauce). Cook under a lid for 15 minutes on low heat. Then you can add a little butter or vegetable oil so that the rice do not stick together and mix.

Carrots

Bow

And mushrooms cut into cubes.

Because I do not have a wok, I stir fry vegetables in advance, some of their nedodaeva. Heat a deep pan, throw in her first bow.

Carrot

Next, a handful of frozen green beans. All together, a bit fry and remove from the pan. Set of vegetables can be varied.

Next, fry the mushrooms. In the summer suggest instead of mushrooms to take the eggplant out very tasty.

Here, put this set of products we leave before the hour.

When the time comes, heat the pan, pour oil, break two eggs (to the amount of rice) and quickly stirring, on high heat, turn the egg into onlynow baby. Eggs take out of the pan.

Pour, the oil. Spread the rice and fry over high heat two or three minutes.

Shovel the rice on the edges (almost like a classic technology) and vykladyvaem in the middle of the vegetables and mushrooms. Stir fry for another couple of minutes.

Mix

Return the egg and also stir.

Add the soy sauce

And freshly ground black pepper (or Chinese 5 spice, if you like). Stir fry for another one minute and you're done! Actually everything is ready much quicker than I describe it.

Bon appetit!