User:Lu Wei

I am a first-year graduate student majoring in MTI at Hunan Normal University. I have a cheerful personality and love life. I enjoy playing the piano, fitness, and traveling. I am a member of the Communist Party of China. I hold certificates including TEM-4, TEM-8, CET-4, CET-6, PETS-5, and intermediate GNEST. My Mandarin is at level two (second class). I have served as a class monitor and a minister of the student union. I possess strong communication skills, leadership, and execution abilities. I have received the school scholarship for three consecutive years and was rated as an outstanding student by the school in 2021 and 2022. I have won five provincial awards in English professional competitions.

Lu Wei

1. History of Fried Rice with Eggs

Fried rice with eggs is a common dish, known for its fluffy texture, pleasant chewiness, variety in presentation, excellent taste, and subtle savory aroma. The earliest known record appears on bamboo slips unearthed from the Mawangdui Han Tombs in Changsha, Hunan in 1972, referring to a food called "Luan Gao"[1]. Expert research identifies "Luan Gao" as a dish made from glutinous rice and eggs. When Emperor Yang of Sui toured Jiangdu (present-day Yangzhou), fried rice with eggs was also introduced to Yangzhou. Beyond the traditional version, numerous variations have been developed based on fried rice with eggs, including shrimp fried rice, tomato and egg fried rice, spinach and egg fried rice, Lao Gan Ma chili crisp fried rice, assorted fried rice, and many others.

2. Ingredients and Cooking Method

Main Ingredients: Cooked rice, eggs, salt, soy sauce Optional Add-ins: Chinese sausage, scallions, green peas, shiitake mushrooms, carrots, shrimp (Can be added according to personal preference, or omitted) Method: ① Prepare one medium bowl of cooked rice. Freshly cooked rice or leftover rice from a previous meal can be used; drier rice works best.

• Rice Cooking Method: Rinse the rice, add water (rice-to-water ratio approximately 1:1.3 to 1:5), and steam. Adding two drops of cooking oil to the water before steaming helps produce glossy, smooth, and chewy rice (this also means less oil is needed for stir-frying later, preventing greasiness). Steam for about 10-15 minutes after the water boils.

② Finely dice all optional add-ins to the size of rice grains (can be omitted). ③ Crack one egg into a bowl, add a small amount of salt, and whisk vigorously for about 20 seconds until well blended. ④ Heat the wok over high heat with cool oil (a slightly generous amount of oil can be used). Once the oil is hot, immediately pour in the beaten egg. ⑤ Quickly add the prepared rice onto the still-runny egg. Stir-fry rapidly to combine the egg and rice thoroughly. Ideally, the egg mixture should coat each grain of rice. ⑥ Add salt and any optional add-ins. Stir-fry thoroughly to combine. Remove from wok and serve.

3. Classifications of Fried Rice with Eggs

Assorted fried rice (Shi Jin Dan Chao Fan) is a traditional delicacy of Yangzhou, Jiangsu, and a type of Yangzhou fried rice. It is visually striking with vibrant colors, featuring a combination of crisp-tender and soft-sticky textures, delivering a fresh, savory, and pure flavor. Beyond the essential eggs and rice, its ingredients often include lettuce stems, ham sausage, and fresh mushrooms. Zhejiang-style fried rice with eggs adheres to the principle of "great simplicity," using only rice, eggs, preserved mustard greens (Dao Du Cai), and scallions to create a satisfyingly plump and chewy bowl. In contrast, Yangzhou fried rice from Jiangsu embodies "opulent grandeur." Its ingredients alone can number up to 18, such as shredded dried scallops, sea cucumber, shrimp, duck gizzard, chicken, pine nuts... After intricate preparation, a bowl rich in content, exquisite, and flavorful emerges. Meanwhile, the fried rice with eggs from Xingyi, Guizhou, enhanced by local specialties like cornmeal, fermented chili paste (Zao La Jiao), and crispy pork bits (Ruan Sao), presents a riot of colors and a uniquely tangy and spicy taste[2]. Lao Gan Ma fried rice is a delicious dish. After stir-frying the rice and eggs using the traditional method, add three large spoonfuls of Lao Gan Ma chili crisp, continue stir-frying for a few minutes, add a little salt and chicken powder, stir-fry again, and then serve. "Savoring Wanfenglin fried rice with eggs, one enjoys not just the regional cuisine, but also the local people's love for life and their warm hospitality towards visitors. This, perhaps, is the secret to its deliciousness[3]." Fried rice with eggs might seem like a humble dish, yet its highest culinary philosophy is to stir-fry the most complex and sublime flavors using the simplest ingredients.

Terms and expressions

Fried Rice with Eggs/ Egg fried rice/ Dan Chao Fan 蛋炒饭 Mawangdui Han Tombs 马王堆汉墓 Optional Add-ins / Supplementary Ingredients 辅料 Assorted Fried Rice 什锦蛋炒饭 Great simplicity / The principle of simplicity 大道至简 Fermented Chili Paste (Zao La Jiao) 糟辣椒 Shredded Dried Scallops 瑶柱丝

Questions

1.What are the core techniques for perfecting fried rice with eggs? 2.Which globally renowned varieties of fried rice with eggs do you know, and what are their regions of origin? 3.What innovative approaches exist for preparing fried rice with eggs?

References

[1]掉线.《蛋炒饭》：中国版“阿甘”的美食梦[J].餐饮世界,2022,(09):65-67. [2]彭洁.贵州兴义藏着一碗让台州美食达人“吃上瘾”的蛋炒饭[N].台州日报,2024-11-01(004).DOI:10.28812/n.cnki.ntzrb.2024.003194. [3]钱星星,杨诗雨.一碗蛋炒饭有多大的魅力[N]. 贵州日报,2025-04-11(011).DOI:10.28255/n.cnki.ngerb.2025.002330. [4]刘锦扬.豪华版蛋炒饭[J].小学阅读指南(高年级版),2024,(03):47.

1.蛋炒饭的历史

蛋炒饭，是一种常见菜肴。其口感松软，有嚼劲，样式多，口感佳，淡香味。最早的记载见于1972年湖南长沙马王堆汉墓出土的竹简上有关“卵熇”的资料。经专家考证，“卵熇”是一种用黏米饭加鸡蛋制成的食品[1]。隋炀帝巡视江都（今扬州）时，随之也将蛋炒饭传入扬州。除了传统的蛋炒饭，在蛋炒饭的基础上，还开发出了虾仁炒饭、西红柿蛋炒饭、菠菜蛋炒饭、老干妈蛋炒饭、什锦蛋炒饭等等各式各样的蛋炒饭。

2.蛋炒饭的食材及制作方法

原料：米饭、鸡蛋、盐、酱油 辅料：香肠、葱、青豆、香菇、胡萝卜、虾仁（根据个人口味填加，不加也可） 做法：①米饭一中碗，新做的或是上顿的剩饭都可，干爽为佳。米饭做法：大米洗净，加水蒸米饭，米与水比例1：1.3～1.5，水面可滴两滴食用油（加油后煮熟的饭光鲜爽滑有嚼劲，后边再炒饭的时候只需少许油即可，不会油腻），开锅后10～15分钟左右即可； ②各种辅料切米粒大小的小碎丁（不添加辅料也可）； ③鸡蛋一个，打入碗中，加少量盐，然后将鸡蛋快速打散打匀，持续20秒左右； ④旺火、热锅凉油（油可以适当多放些），油烧热后，将鸡蛋迅速浇入锅内； ⑤然后把准备好的米饭倒到还没有凝固的鸡蛋上，迅速翻炒，将鸡蛋与米饭融合，最好是蛋液包裹每一粒米； ⑥加入盐、及各种辅料，再充分翻炒，出锅即成。

3.蛋炒饭的分类

什锦蛋炒饭是江苏扬州传统名点，属于扬州炒饭之一。五彩艳丽，脆嫩软糯，鲜香清醇。食材除了最基本的鸡蛋与米饭，还有莴笋、火腿肠、鲜蘑菇等。浙江蛋炒饭秉持着“大道至简”的理念，仅用米饭、鸡蛋、倒笃菜和葱花，便成就出一碗饱满而有嚼劲的蛋炒饭；相比之下，江苏的扬州蛋炒饭要“雍容华贵”得多，瑶柱丝、海参、虾仁、鸭胗、鸡肉、松子……单配料就有18种，在繁杂的烹饪后，诞生出一碗内容丰富又精致有味的蛋炒饭。而贵州兴义的这碗蛋炒饭，在当地特色玉米面、糟辣椒、软臊的加持下，呈现出斑斓的色彩和酸酸辣辣的奇特味道[2]。老干妈蛋炒饭是一道美味佳肴。在用传统方法炒完蛋炒饭后，放入老干妈三大勺，继续煸炒几分钟，加入少许盐和鸡粉，翻炒后即可出锅。“品尝万峰林蛋炒饭，享受的不只是地域美食，还有当地人民对生活的热爱及对游客的热情， 这或许就是蛋炒饭的美味秘诀[3]。”蛋炒饭，看起来是个上不了台面的东西，可是最高境界的蛋炒饭，就是用最简单的材料炒出最复杂最绝妙的味道。

问题

1.做蛋炒饭的秘诀是什么？ 2.你知道的最著名的蛋炒饭种类有哪些？来自于哪里？ 3.蛋炒饭的特殊做法有哪些？