Kale Carrot Fried Rice
1.
Remove the old leaves of the cabbage, cut into filaments, wash and drain the water for later use.
2.
Peel the carrots, wash, slice, and then shred.
3.
Two eggs, beat them into a bowl. Use chopsticks to break up.
4.
Heat a pan on medium heat, and pour in corn oil.
5.
After the oil is warm, pour in the beaten eggs. Quickly use a spatula to fry in a clockwise direction.
6.
Don't need to be too old, just set the egg liquid and serve it for later use.
7.
There is the remaining oil from the scrambled eggs in the pan. Pour the carrots directly and stir for 5-10 seconds.
8.
Pour the kale and stir fry.
9.
Stir-fry until the cabbage becomes soft and discolored, about 2-3 minutes.
10.
Then pour the rice. Press and stir fry with a spatula. Separate the rice grains as much as possible and mix them with the shredded coles. The process is a bit long, the amount is large, and the stir-fry slowly, turning to medium-low heat, until the rice is roughly sautéed and the vegetables are evenly mixed.
11.
Pour in the scrambled eggs and continue to stir-fry them evenly.
12.
Then add salt to taste and stir-fry evenly.
13.
After stir-frying, it can be out of the pan for 30 seconds to 1 minute. If you want to look good, you can fry it until it is placed in a bowl, press it firmly, and then use a plate to buckle the bowl with the fried rice, buckle it upside down, and remove the bowl.
Tips:
1. Fry in a non-stick pan. 2. You can add your favorite ingredients and stir-fry the vegetables first. 3. The eggs must be fried a little bit more tenderly, they will not taste good when fried!
