Five-color Healthy Fried Rice
1.
Soak the dried shiitake mushrooms in cold water 1 hour in advance. Use your hands to loosen the rice with a bag before frying.
2.
Peel and dice potatoes and carrots, remove stalks and dice shiitake mushrooms, wash edamame and corn kernels, rinse and drain.
3.
Heat up a wok, add 1 tablespoon of vegetable oil, and stir-fry the diced mushrooms in the cold oil to create a fragrance
4.
Add edamame, potatoes, carrots, corn kernels and 1/4 tsp of salt, and stir-fry for a while over medium heat
5.
Add clean water, the amount of water only covers all the ingredients, cook over medium heat until the water is dry and the diced potatoes become soft, set aside
6.
Beat the eggs into egg liquid, add 1/4 tsp of salt and mix well
7.
Heat the wok, add 1/2 tablespoon of vegetable oil, heat up, pour in the egg liquid, and scramble the eggs into pieces
8.
Add the white rice, add 1/4 tsp of salt, and fry the rice over medium heat until loose
9.
Add the side dishes that have been fried in advance, continue to fry until the water is dry, and the pan is ready
