Fried Rice with Seasonal Vegetables
1.
Ingredients: rice, eggs, shiitake mushrooms, black fungus, Chinese cabbage, cucumber
2.
Peel the eggs, chop mushrooms, dice cucumber, chop cabbage, chop black fungus after soaking, chopped green onion, chopped green onion, and cut coriander into small pieces
3.
Heat up the pot, add 5 grams of edible oil, pour in the egg liquid, fry and remove for later use
4.
Add cooking oil again, pour in shiitake mushrooms, add oyster sauce and sauté until fragrant
5.
Add black fungus and stir-fry evenly
6.
Add cabbage and stir fry evenly
7.
Add the rice, stir fry continuously, and stir-fry the rice until it's dry
8.
Add light soy sauce and continue to stir fry
9.
Add salt to taste
10.
Add the eggs and stir fry
11.
Add the diced cucumber, and the fragrance of cucumber comes out
12.
Before turning off the heat, bury the chopped green onion in the fried rice, turn off the heat and simmer for 2 minutes
13.
Finally, sprinkle in coriander, stir the fried rice evenly, the fragrant, grainy fried rice can be served
14.
Colorful and nutritious fried rice
15.
The plan for a year lies in spring, and hard grain rice is the key
Tips:
If the rice is to be fried well, it is necessary to fry the rice grains dry. The effect of using leftover rice is better than that of new rice. The side dishes for fried rice can be arranged according to your own vegetables. It is best to have bright and varied colors to make you more appetite. Put the chopped green onion last, dig a hole in the middle of the fried rice and put it in, then fry it later, so that the scent of the chopped green onion will be stronger.
