Fried Rice with Mustard, Mixed Vegetables and Egg

Name: Fried Rice with Mustard, Mixed Vegetables and Egg
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Leftover rice; Some Mustard; 1 carrot; 2 pcs egg; 1 Beef sausage; 2s Flower Mushroom; 1 small handful garlic; 4 pieces Chives; 1 tablespoon salt; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; Some Cooking oil

by Squirrelfish 77

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Everyone knows how to fry egg fried rice, but not everyone knows how to cook it deliciously. Cooking egg fried rice pays attention to distinct, elastic, non-greasy, colorful and nutritious colors. A qualified egg fried rice should have the fragrance of eggs, rice, and vegetables. If you want to fry a qualified and delicious egg fried rice, this is the right thing to do. I added a variety of vegetables to my egg fried rice today. Eating one plate is equivalent to eating 8 kinds of food. This egg fried rice is also good for breakfast, fast and nutritious, children like it, and the belly is round every time. As long as you pay attention to these points, you can also cook a qualified egg fried rice, take a closer look!

Fried Rice with Mustard, Mixed Vegetables and Egg

1. Prepare the ingredients you need. Half a carrot is enough. I made two eggs so I used 2 eggs. The amount of mustard is according to personal preference. If you can't buy mushrooms, you can use shiitake mushrooms instead.

Fried Rice with Mustard, Mixed Vegetables and Egg recipe

2. Remove the outer skin of the carrots, clean them, and cut them into cubes. Remove the head and tail of the garlic sprouts, clean and cut into cubes. Wash the mushrooms and cut them into cubes. The beef sausage is also written as cubes for later use. If you don’t have beef sausage, you can use chicken sausage instead.

3. Wash the chives and cut them into chopped green onions. Just cut the mustard twice. You don’t need to chop it too much or you don’t need to cut it. I just cut it off. I didn’t cut some of it. I feel that it tastes better.

4. Prepare a large bowl of leftover rice and beat 2 eggs into the bowl. It’s best to use leftover rice overnight. When the rice is put in the refrigerator, it will evaporate part of the water. It is more suitable for frying. The grains are distinct and the taste is more springy.

5. Heat the wok and pour the oil, add 1 tablespoon of cooking wine, salt, and whisk evenly into the egg. After the oil is hot, pour it into the pot and stir fry into broken eggs. Don't need to put it out and set aside for later use.

6. Add diced carrots, diced garlic sprouts, and diced mushrooms, stir-fry for 2 minutes, add 1 tablespoon of light soy sauce, and stir well. The light soy sauce must be small, do not add soy sauce, the color is too dark, the color of the finished product is not good

7. Now you can pour the leftover rice into the pot. After the leftover rice is left in the refrigerator overnight, it will become a little hard and dry. It doesn’t matter, you don’t need to shovel it into pieces.

8. Stir fry with a spatula while pressing and mixing, the lumpy rice will become loose after being heated, and it will become one by one while pressing for a while.

9. After the lumpy rice is all fried, stir-fry for another 2 minutes. The rice is basically fried thoroughly. Pour in the diced beef sausage and chopped chives, stir-fry evenly, and then it can be out of the pan.

10. Look, a large bowl of leftover rice that looks dry and hard and has no appetite turns into a pot of fresh and delicious egg fried rice. The color is rich and the rice grains are distinct. Looks so attractive, right? Hurry up and have a taste.