Fried Rice with Shrimp and Egg

Name: Fried Rice with Shrimp and Egg
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1.5 cups Rice; a little carrot; 2 pcs egg; Some pea; a little sweet corn; 5 Fresh shrimp; a little Cooking oil; Some salt

by Soybean family

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

When I was young, every time I saw my friends eating fried rice with eggs, I could only stare at drooling, and kept talking about waiting for the hen at home to lay eggs. Mom would also make a bowl for me, but every year the hen was about to lay eggs. At that time, chicken disease began to break out. Needless to say, it can be guessed that none of the chickens raised at home escaped this disaster. Ouer can encounter one or two lucky ones that survived are all roosters. There is no egg at home. What to use to make egg fried rice What?
Later, my living and economic conditions gradually improved, and I was no longer able to eat eggs anytime when I was short of supplies. At this time, I had lost interest in egg fried rice. I would rather use boiled water to soak the rice than eat the bowl of egg fried rice. It's so strange.
After school, children find that they love egg fried rice, and they will not ask to make it, especially at breakfast, they often make egg fried rice. Every time they finish cooking, they can eat a large bowl. Considering that egg fried rice in the morning is relatively dry, children will eat it. Too much is not easy to digest. In addition, they seldom drink water at school. If they drink less water, they worry about food accumulation, getting angry, and getting sick. Although he likes to eat, he still tries to do as little as possible, and finds that he has a bad appetite or in the morning. When I don’t know what to eat, I make a bowl every three to five.

Ingredients

1.5 cups Rice
a little Carrot
2 pcs Egg
Some Pea
a little Sweet Corn
5 Fresh Shrimp
a little Cooking Oil
Some Salt

Fried Rice with Shrimp and Egg

1. Prepare the required ingredients

2. After the rice has been washed, add it to the rice cooker and add appropriate amount of water

3. Turn on the rice cooker, select the cooking function, and press the start button

4. Prepare other ingredients before the rice is almost cooked: peel the carrots, wash and dice them, remove the shells of the shrimp (don’t throw away the shrimp heads), wash the shrimp threads, and take 3 of them and dice

5. Break the egg into a bowl and stir into the egg liquid with chopsticks

6. Pour an appropriate amount of oil into the pan, heat it up, pour in the egg mixture and fry until the surface of the egg is slightly yellow, and it is ready for use

7. Boil the peas, corn, and diced carrots in a pot of water for about half a minute to remove, rinse with cold water and set aside

8. Use the remaining oil of the scrambled eggs to add the shrimp heads and stir fry slowly over low heat

9. After the shrimp head is fried with red oil, use chopsticks to pick it out, then add the shrimp and stir fry quickly

10. After the shrimp is fried until the color changes, add the blanched peas, corn and carrots and stir fry together

11. After stir-frying evenly, add the warm rice, eggs and a little salt that have just been cooked and then spread and stir-fry evenly out of the pan

Tips:
1. Freshly cooked rice for egg fried rice is more fragrant than overnight rice
2. Add a few drops of edible oil and a little salt to the pot when blanching peas, corn and carrots. After removing them, immediately put them in cold water. On the one hand, the food will be kept bright and the color will not be lost on the other hand.
3. Use shrimp heads to fry in red oil first, so that the fresh aroma of the shrimp is fully incorporated into the rice and vegetables