1. The leftover rice is broken up. It is best to cook the rice with a little less water than usual when cooking the rice, so that the rice will be broken up easily, and the fried rice will have distinct grains. You can also break up the rice and put it in the refrigerator overnight, so that the rice will become harder through the condensation of moisture in the refrigerator, and the fried rice will be more grainy and chewy.
2. Cook the crayfish, peel off the shell and remove the head to get the crayfish meat.
3. Pinch the head and remove the tail of snow peas, wash, blanch, and cut into small pieces.
4. Pour oil in the pot, add snow peas and beaten rice.
5. Pour the crayfish meat into the pot and stir fry evenly.
6. Pour in the mustard salad dressing. Mustard salad dressing, although mustard is added, but the taste of the finished salad dressing will not have the spicy taste of mustard, so even if you use mustard salad dressing, you don't have to worry that it will not be spicy, it will only increase the flavor of the rice.
7. Pour in the right amount of light soy sauce. I use reduced salt light soy sauce, which is not too salty.
8. Add appropriate amount of salt and stir-fry evenly over high heat. The crayfish mustard salad dressing is fried, the shrimp meat is full and firm, the snow peas is crisp and sweet, and the rice grains are clearly covered with the mellow taste of the mustard salad dressing. It is so delicious!
