Fried Rice with Mushroom Sauce and Egg

Fried Rice with Mushroom Sauce and Egg

1. Materials ready

2. Cut cucumbers and carrots into small cubes

3. Pour an appropriate amount of vegetable oil into the wok. When the oil temperature is about 50% hot, pour the beaten egg liquid into the wok and quickly divide it into even pieces with chopsticks.

4. Pour the diced carrots into the egg pan and stir fry for two minutes

5. Pour the beaten rice into the pot and continue to stir-fry for a few minutes to fully heat the rice

6. Sprinkle an appropriate amount of salt into the pot and continue to stir fry until it tastes evenly

7. Scoop Zhongjing Shiitake Mushroom Sauce into the rice pot

8. After mixing well, add the diced cucumber, stir slightly to turn off the heat and take out the pot

9. So fragrant

10. So fragrant

Tips:

It is best to use chopsticks to break the rice before it is put into the pot, so that it is evenly heated, and the leftover rice must be fully heated before eating, otherwise the bacteria in the refrigerator will cause gastroenteritis due to insufficient heating; do not pour the egg liquid when the oil is too hot, use Chopsticks quickly break up, so that the egg pieces are small and uniform; the carrots are not easy to cook, so they must be fried in the pot until they are half-cooked; the amount of mushroom sauce increases according to personal taste, because the mushroom sauce is salty, so salt Add as appropriate.