Assorted Fried Rice

Name: Assorted Fried Rice
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 bowls Rice; 1 carrot; 100g Haricot vert; 1 Sausage; 1 piece Kaiyang; 3 egg; 30g Shallots; 3 cloves garlic; 1 spoon Soy sauce; 50ml Sunflower seed oil; 2g salt

by Jamie 4882738

4.6 (1)

Favorite

1

Difficulty

Easy

Time

15m

Serving

3

When I was young, I liked my mother to cook a lot of rice so that I could eat egg fried rice the next day. Later, I went to a restaurant and ate Yangzhou fried rice. I wondered how the rice can be cooked so delicious! Now I have a fusion of the taste in my memory and the taste that I played.

Assorted Fried Rice

1. Cut carrots and sausages into cubes; soak in yellow wine to get rid of fishy, green beans set aside

2. Chopped green onion and minced garlic

3. Beat the egg liquid, add 2 spoons of water

4. The oil temperature is 100 degrees, and the egg liquid is poured into the pot and stir-fried a few times to quickly serve. Stir the green beans with the remaining oil in the pot for 2 minutes, then pour the carrots and stir-fry together for about 3 minutes

5. Add the rice, stir-fry the rice and mix well with other ingredients

6. Add 1 spoon of light soy sauce, a little salt and continue to stir fry

7. Sprinkle chopped green onion at the end and stir the minced garlic out of the pot

Tips:
1 Add a little water to the egg liquid to make the eggs more tender. 2 The rice is best overnight, so the rice is chewy. 3 Green beans fried in oil are more fragrant than fried in blanched water, and not beyy. 4 Oil is the best It’s corn oil or sunflower oil so that the fried rice won’t feel particularly greasy