Cucumber and Egg Fried Rice

Name: Cucumber and Egg Fried Rice
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 206g Fresh rice; 50g Cucumber; 50g carrot; 2 pcs egg; 10g shallot; Some chili

by Sunny 99

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Joyoung grows fresh rice, and the rice is husked and filled with nitrogen within 8 hours, and the freshness is within reach. The can packaging is easy to store and easy to eat. Each grain of rice is crystal clear, and the rice has a strong fragrance. A can of rice, a can of water, scientific ratio, the best taste of softness! Be sure to eat it once and fall in love!

Ingredients

206g Fresh Rice
50g Cucumber
50g Carrot
2 pcs Egg
10g Shallot
Some Chili

Cucumber and Egg Fried Rice

1. Jiuyang Qingyang steamed a can of fresh rice, cut carrots and cucumbers into small cubes, cut peppers and green onions into small sections, and put eggs into a bowl for later use.

2. Pour an appropriate amount of cooking oil into the wok, add a little salt to beat the eggs, and fry them well.

3. Then pour in an appropriate amount of cooking oil, pour in onions and chili, stir fry until fragrant.

4. Pour in carrots and cucumber diced and stir fry evenly.

5. Pour in rice, stir fry, add salt.

6. Stir-fry evenly and pour in the scrambled eggs.

7. Stir-fry evenly again and enjoy the delicious food out of the pan.

8. Finished picture.

9. The rice grains are chewy, delicious and fragrant.

10. Finished picture.

Tips:
If you don’t like the spicy taste, you can ignore the chili. It is recommended to use a non-stick pan to avoid sticking the pan to affect the appearance of the finished product.