Fried Rice with Corn Kernels and Seasonal Vegetables
1.
Peel the edamame and clean other vegetables
2.
Dice the asparagus and peel off the corn kernels
3.
Boil the asparagus and edamame and corn kernels separately to control the moisture and set aside
4.
Knock the egg into a bowl, diced pork, pepper, onion and cucumber
5.
Beat the egg liquid and spread it out and set aside
6.
Add pork diced in the original pot and stir fry until the color changes
7.
Add onion diced and stir fry
8.
Add edamame
9.
Add diced asparagus
10.
Diced cucumber
11.
Add corn kernels and stir fry
12.
Add the rice and stir-fry
13.
Add salt and stir well
14.
Add the spread eggs and stir fry evenly, turn off the heat and start eating
Tips:
The blanched vegetables must be dried before use