Fried Rice with Asparagus and Salted Egg

Name: Fried Rice with Asparagus and Salted Egg
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces asparagus; 1 piece Salted Duck Egg; 1 bowl Rice; 30g Assorted dishes; 1 tablespoon Vegetable oil; Some salt; a little Green onion

by Looking for Peach Blossom Island

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Asparagus is rich in a variety of amino acids, proteins and vitamins, and has the effect of regulating the body's metabolism and improving the body's immunity. It has an inhibitory effect on hypertension, heart disease, leukemia, blood cancer, edema and other diseases. But like this kind of high-purine food, gout patients need to be cautious in eating.

Instead of scrambled eggs separately, use salted duck eggs instead, which increases the rustling taste, complements the crispness of asparagus and the sweetness of corn kernels. The combination of carrots and green beans is more nutritious and the color is more appetizing.
Ingredients-two asparagus, 1 salted duck egg, a bowl of rice, 30 grams of mixed vegetables, 1 spoon of vegetable oil, half a spoon of salt, and a little chopped green onion.

Ingredients

2 pieces Asparagus
1 piece Salted Duck Egg
1 bowl Rice
30g Assorted Dishes
1 tablespoon Vegetable Oil
Some Salt
a little Green Onion

Fried Rice with Asparagus and Salted Egg

1. Wash the asparagus, remove the old roots, dice it diagonally, cut the salted egg into small pieces, prepare the mixed vegetables and leftover rice

Fried Rice with Asparagus and Salted Egg recipe

2. Heat oil in a wok, sauté the chopped green onion, pour in assorted vegetables and stir fry until half cooked

3. Pour in the cut asparagus, add a little salt, and stir fry until the color changes slightly

4. Pour the rice and stir-fry the rice with a spatula

5. Add the shelled salted egg, crush the egg yolk and egg white with a spatula, and stir-fry evenly.

Tips:
1. The asparagus can also be blanched in salt water first, and then cut into sections for fried rice. The old skin at the root should be removed, or only the tender part of the tip should be taken.
2. Fresh asparagus can be stored in the dark and refrigerated for two or three days. Longer time will affect the taste and nutrition.
3. Assorted vegetables are packed in quick-frozen bags. You don't need to thaw them when you use them, just use them directly. If there is no ready-made one, just prepare diced carrots, green beans and corn kernels.
4. The amount of salt should be increased or decreased according to the saltiness of the salted egg.
5. Vegetable oil can be replaced with butter or olive oil to make it more fragrant.