Fried Rice with Fragrant Egg
1.
Preparation (I made a serving for 1 person, the amount can be stacked according to the number of people): Wash 1/3 of the cucumber and cut into small pieces; beat 1 egg, add chopped green onion and stir well; rice (you can pour less eggs into the rice) Liquid, stir well, fry it out more fragrant)
2.
Pour oil in the pot, after the oil is hot, pour in the egg liquid
3.
About 3 seconds, when the egg liquid is slightly formed, use the chopsticks to loosen it, and another 3 seconds, when there is no egg liquid, take it out for use (the process of scrambled eggs is very short, and the eggs must be fried and tender before they are delicious. )
4.
(If there is bottom oil in the pot, you don’t need to add oil. If there is no oil, add a little oil.) Pour in the rice, stir fry, and fry until the rice is not agglomerated and slide freely in the pot (about 2 minutes)
5.
Pour in the diced cucumber and stir-fry quickly evenly
6.
When the cucumber flavor comes out, add eggs, add half a teaspoon of salt, and stir-fry evenly.
The fragrant egg fried rice is ready~
Tips:
There is no need to remove the flesh of the cucumber, and it will not produce juice when it is stir-fried over high heat. It does not affect the taste. On the contrary, the melon has a strong flavor and is very fragrant~
