Carrot Fried Rice with Seaweed
1.
Ingredients: 50 grams of carrots, 150 grams of overnight rice, 10 grams of mentai roe roasted seaweed, 1 green onion, a little ginger and garlic, a little salt, and a moderate amount of edible oil.
2.
Wash the green onion, ginger and garlic separately, smash the ginger and garlic and chop finely, remove the green onion and chop into chopped green onion.
3.
Wash the carrots, cut into diced pieces, and set aside.
4.
Put the wok on the fire, heat up the high heat, and add the cooking oil.
5.
When the oil is warm, add the minced ginger and garlic and saute until fragrant.
6.
Pour in the carrot diced pieces and stir-fry until they are broken.
7.
Pour in the rice, use a spatula to quickly grind it, and stir-fry evenly so that each grain of rice is coated with a thin layer of oil.
8.
Add a little salt and stir fry evenly.
9.
Pour in the chopped green onion and stir-fry quickly evenly.
10.
Finally put in the seaweed,
11.
Stir quickly evenly and turn off the heat.
12.
Put it into a bowl, compact,
13.
Buckled in the plate,
14.
Sprinkle a little seaweed on the surface.
15.
Mentai roe, ocean delicacy
Tips:
The amount of carrots and spring onions can be increased or decreased as you like.
Mentai roe grilled seaweed can also be replaced with ordinary seaweed.
Seaweed has its own salty taste, so add salt to reduce it.