It was said that the invention of fried rice had something to do with Li Honzang. In a state visit, the heavyweight diplomat in the late Qing Dynasty ordered his chef to make some dainty appealing to both Chinese and westerns. The smart chef went straight into the kitchen, rolled up his sleeves and made this famous dish. Li Zontang became famous, but the cook remained unknown.

There are many types of fried rice: Yangzhou fried rice, Fujian fried rice, chicken fried rice, pineapple fried rice ... ... The simplest hodgepodge is actually the leftovers. To cook fried rice, first need to make steamed rice scattered with chopsticks; rice can not be too wet. Any ingredients will work the wonder: eggs, vegetables, fruits, meat, seafood, cooked food ... some like to blend the eggs and make egg cake before frying; some also like to use raw eggs to wrap fried rice. Ingredients need to be washed through hot cooking oil first. During frying, set to low heat and heat up the pan, add cooking oil, put in rice and dump in ingredients, and stir them evenly until done. Do not cook with high heat, else, rice will easily become paste and overcooked. Seasoning is nothing more than salt, spices, sugar, and pepper; oyster sauce can also be used. Do not add water and soy sauce, for fried rice, the drier the better .

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