Cucumber Chicken Fried Rice
1.
Cut a small half of chicken breast into soy-sized cubes, a little salt, a little cooking wine, a little oil, and marinate.
2.
Take a bowl larger than the rice bowl, knock an egg, add about 1 gram of salt, stir evenly, pour in the leftover rice, use a spoon to scatter the rice balls, try to make every grain of rice stick to the egg liquid.
3.
A small piece of cucumber, about 2 inches long, cut into soy-sized cubes.
4.
Pour a small amount of oil in a non-stick pan, add the chicken cubes and fry until the flesh is completely white, then set aside.
5.
Pour a little more oil into the pan, pour in the leftover rice, and fry until the egg is solidified.
6.
Pour in the fried chicken cubes and cucumber cubes, stir fry and mix well, taste the saltiness, add a little bit of salt if it is weak.
7.
Finally, it was served on the plate. Yesterday's leftover clove baby fish were used as bibimbap, which was super delicious.
Tips:
1. Fried rice is best leftovers from the day before, and it’s been refrigerated. It’s dry, so it’s easy to fry. Fresh rice has too much moisture and is easy to fry into a tuft.
2. The rice is soaked in the egg liquid, so that the rice is fried golden and yellow. Adding a little salt in the egg liquid is easier to taste than adding salt to the fried rice later.
3. The side dishes can be as you like, carrots or whatever.
4. The best chicken meat is chicken breast or chicken thigh, without bones.