Leftovers Can Also be Delicious
1.
Prepared ingredients: white rice (leftovers are also okay) shredded carrots, green onions, chopped green onions (there are more scallions in the north, if you don’t have scallions, you can use scallions to taste just as good). If the rice is freshly cooked, it must be cooled thoroughly before stirring.
2.
Put the oil in the pan and put the previously chopped green onions in the pan to saut the fragrant smell. (It is better to use a non-stick pan so that there will be no crispy rice)
3.
Next is to send the carrot shreds prepared in advance (haha my knife is not good at cutting unevenly) and stir fry to make the carrot shreds soften
4.
When the carrot shreds are soft, you can put the cabbage on it and continue to stir-fry. Almost you can put the old salted chicken broth.
5.
Seeing this step, I have already put the soy sauce in the soy sauce and continue to stir fry until the soy sauce is all wrapped up in the dish. (Remember not to fry or it will not taste bad)
6.
Put in the pre-prepared cold rice (at this time, Huoguanxiao spread out all the rice first, don’t have a piece of rice ball)
7.
Like this, remember to stir fry faster so that the rice spreads quickly so that the food and the rice are all together
8.
In the last step, add the chopped green onion and stir fry for about a minute.
Tips:
Finally, it tastes more delicious by putting some fuel before it is out of the pan. I realized that the fuel consumption was gone when I was halfway through the frying.
