1. Yesterday I saw the announcement that the power was cut off today, so I cooked rice in advance and cooked sausage and egg fried rice at noon~
2. The dried vegetables, sausages, and ginger slices are cut into granules. I personally like to add ginger in my cooking. In fact, it is optional for fried rice. The purpose of adding dried vegetables is to reduce the oiliness of the fried rice and balance the taste.
3. Beat the eggs, add a little water, add half a spoon of salt, and beat until even.
4. Heat the pan and pour a little oil (considering that the sausage will be oily when fried, only a little bit of oil is enough at the beginning), add the sausage after the oil is hot, add the dried vegetables and ginger after stirring, continue to fry until the sausage changes color. Drain the oil and multiply it first.
5. Pour in the cooked rice, because the rice is a bit hard, I cut them into small pieces with a spatula, and then slowly spread them out. In this step, because I like softer rice, I added a little more water and covered the pot to make the rice soft.
6. Turn off the heat, and then evenly pour the egg mixture, stir, try to make every rice be covered with egg mixture. After stirring well, turn on high heat.
7. The egg fried rice is almost cooked, you can add sausage pieces or something, and stir-fry evenly together~ the finished egg is covered fairly evenly, and the rice is softer and quite fragrant as I hope. But I think there are a little more sausages and a little less preserved vegetables, and because I’m too lazy to have no vegetables, if you add a little cucumber and stir fry together, the nutrition will be more balanced and the taste will be better~
Tips:My standard for adding salt is this: add it according to how many people eat × the amount of salt that each person needs to consume per day. I don’t know if it’s scientific, everyone is welcome to comment~
