Fried Rice with Green Onion and Black Bean Sauce

Fried Rice with Green Onion and Black Bean Sauce

1. Spoon the rice overnight and set aside. (The overnight rice used for fried rice is more chewy and chewy.)

2. One egg, add half a spoon of water, a few drops of vinegar, and a third of a spoon of cooking wine, and stir well for later use. (Adding water and vinegar to the egg mixture can make the eggs more tender. Adding cooking wine can remove the egginess, but not more.)

3. Finely chop the tempeh and set aside chopped green onion.

4. Heat the pan with cold oil. When the oil is hot, pour the egg liquid along the edge of the oil on medium heat, stir and stir with chopsticks. (Scrambled eggs should be slightly more oil, and the egg liquid must be poured in after the oil is hot, otherwise the eggs will not taste good. Use chopsticks to stir well into small pieces.)

5. Stir fry the tempeh for a fragrance.

6. Add the rice and stir fry evenly.

7. Turn off the heat, add the chopped green onion and salt, stir well, use the remaining temperature of the pot and the rice to let the chopped green onion grow out of the scallion.

Tips:

Ps:
1. The overnight rice used for fried rice is more chewy and chewy.
2. Adding water and vinegar to the egg liquid can make the eggs more tender, and adding cooking wine can remove the fishy egg, but not more.
3. Scrambled egg oil should be a little bit more, and the egg liquid must be poured in after the oil is hot, otherwise the egg will not fragrant. Chopsticks can be used to stir well into small pieces.
4. After turning off the heat, add the chopped green onion. The remaining temperature of the pot and the rice is enough to make the chopped green onion grow out of the green onion.