Fried Rice with Shrimp and Egg
1.
Dice the shrimp with salt and cooking wine, and dice green peppers, onions, and sausages. Soak the fungus and blanch them with hot water and dice them. Stir the leftover rice evenly, saving time when frying. Add some salt and pepper to the egg mixture and stir well. Chopped green onion for later use.
2.
Beat the egg mixture, scramble the eggs, cut into small pieces with a spatula, and serve.
3.
Fry the diced shrimps with the remaining oil in the pot, and set aside.
4.
Add some oil to the pan, add green onion and sauté fragrant, add onion, fungus, and sausage in turn and stir fry, add rice and stir fry.
5.
Add light soy sauce and continue to fry, add diced green peppers, eggs, and shrimps and stir-fry evenly. Add salt, pepper powder, cumin powder, and chicken essence to taste.
6.
The fragrant shrimp and egg fried rice is out of the pot.
7.
Finished product
Tips:
It is best to use leftover rice overnight, as it is not easy to stick to the pan during frying. When frying, put the hard-to-cook first, and put the easy-cooked later.
