Fried Rice with Green Pepper Sausage

Name: Fried Rice with Green Pepper Sausage
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: bowl Overnight rice; A Sausage; 1 green pepper; Some chopped green onion; Some salt; Some Chicken Essence

by Night dire

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I haven’t written a food diary for several months. During this period, I went to Hubei, Hunan and Tibet for interviews, "Chongqing from Dreaming a Hometown", plus my own laziness, although I often cook at home, Few photos are taken.
Today’s breakfast was fried rice with green pepper and sausage. Because it’s very simple, I took a photo of the process.
Green peppers can also be replaced with garlic moss, sausages can also be replaced with bacon or ham, anyway.
Hmm... nothing more to say.
Asking colleagues to sing the night before, it cost more than 1,000 yuan. Although it is a bit expensive, everyone is really happy.
Hmm... I won’t have to host a show next week, it should be a relatively easy week.
Okay, let's talk about food. "

Ingredients

Fried Rice with Green Pepper Sausage

1. Scatter the rice overnight with a spatula and set aside. (Fried rice is best with overnight rice, which is chewy.)

Fried Rice with Green Pepper Sausage recipe

2. Dice the cooked sausage, dice the green pepper, and set aside chopped green onion. (Bacon, ham sausage, garlic moss, shiitake mushrooms, etc. can also be used.)

3. Heat the pan with cold oil, add the sausage and green pepper to stir fry when the oil is hot.

4. Add the rice and stir fry evenly.

5. Add salt and chicken bouillon, turn off the heat, add chopped green onion and stir well. (The chopped green onion is turned off at the end, and the remaining temperature of the rice can be used to make the chopped green onion grow out of the onion, avoiding the pot.)

Tips:
Ps: A few tips:
1. An overnight meal is best for making fried rice, which is chewy.
2. You can also use bacon, ham sausage, garlic moss, shiitake mushrooms, etc.
3. Turn off the scallion at the end and put it on again. Use the iron pan and the remaining temperature of the rice to make the scallion sprout and avoid sticking the pot.