There are three reasons:

1. The reason for rice. Some rice is soft and waxy and will stick together when fried;

2. There is too much water when steaming rice. When the rice is steamed, there is too much water, which makes the rice sticky and sticky when fried;

3. Add less oil when frying.

If you want fried rice to be non-sticky, you should first choose rice that is not soft and glutinous. Use less water when steaming, and let it cool before frying. When the rice is cool, knead it into grains first. It is best to mix the flavor first, and the pot should be heated and run with cold oil so that it will not stick to the pot.

Leave a little oil, too much oil will make it greasy. Use chopsticks to loosen the eggs before adding rice. Master the frying time. If you fry the rice until it makes some noise and feels like it's jumping, that's it.

Extended information:

The historical legend of fried rice:

It is said on the Internet that the invention of fried rice is related to Li Hongzhang, but it is actually a misinformation. Li Hongzhang was only a person from the late Qing Dynasty, and fried rice has a longer history. For example, my country's famous Yangzhou fried rice had already taken shape during the Sui Dynasty.

Yangzhou fried rice was born from broken gold rice, that is, egg fried rice. It is said that it originated from the broken gold rice that Yang Su, the Duke of Yue in the Sui Dynasty, loved to eat. This further proves that fried rice appeared earlier.