Corn Fried Rice

Name: Corn Fried Rice
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: bowl Rice; 2 corn; Some pork; 3 egg; Some Soy sauce; Some salt

by Lin Xiaodai loves to eat fish

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

In the days abroad, fried rice has almost become the favorite of every international student, and it is also a dish that every international student will cook. As long as the favorite ingredients are mixed with rice, it can be made into a delicacy. The method is simple, delicious, and very good. It can fill your stomach, and when you are lazy, one plate of fried rice can solve one meal. This corn fried rice was when I was staying in high school. A roommate’s mother often sent it to the school for roommates to eat. It often drew us all to grab the food. The salty, sweet and sweet taste has never been forgotten by me. After I started cooking by myself, I have always hoped to replicate this fried rice. Today I finally have the opportunity to reminisce about the high school days. I hope everyone will also like this corn fried rice. "

Ingredients

bowl Rice
2 Corn
Some Pork
3 Egg
Some Soy Sauce
Some Salt

Corn Fried Rice

1. Prepare the ingredients, cold rice, corn, pork, eggs, the amount depends on personal preference

2. Cut the pork into thin strips, add an egg white and a small amount of soy sauce and marinate for about ten minutes

3. Beat eggs, add salt

4. Corn cut out corn kernels

5. Stir-fry the eggs, serve and set aside

6. Stir-fry the corn, add a small amount of salt, and set aside

7. Stir-fry the pork, add a small amount of soy sauce and dark soy sauce to make the color look better, serve it for later use

8. The most important rice, stir-fry in the pan (adjust the amount of oil according to the amount of rice, the rice is very oil-absorbing, so a little more oil can avoid sticking to the pan)

9. After the rice is fried, put the fried eggs, pork, and corn into the stir-fry together (the corn has a lot of moisture, so I will add it to the end and stir-fry so that the rice will not become sticky)