Licking Bowl Version of Salmon Fried Rice
1.
Wash the salmon meat, drain it, and marinate it with lemon juice, black pepper, a little salt and sugar.
2.
Dice the carrots, peel off the corn and set aside
3.
Wash and cook the peas, scoop them up and put them in ice water for later use
4.
Cook diced carrots and corn for later use
5.
Chop the onion and garlic finely and set aside
6.
Heat up the pan, add the olive oil and fry the salmon meat and garlic diced, add some light soy sauce to taste, set aside
7.
Add the white mushrooms in a hot pan with cold oil and stir fry, then add the diced onions and fry them together
8.
Then put the cooked peas, corn, and carrots together, add some light soy sauce to taste, and then set the pot for use
9.
Break up the eggs, put the leftover rice directly in the raw egg liquid, mix well and mix well. The rice looks light yellow, and there is no excess egg liquid. Then put a little oil in the pot and stir-fry the rice with the egg liquid. heat
10.
Then add the fried vegetables and salmon in the pan and stir-fry, and the flavor will be alive.
11.
Put it on the plate, the fragrance is tangy, and you can start eating when you serve it 😋
Tips:
1. Use a non-stick pan to operate, or try it and you will know it is great 😁
2. The ingredients are fried several times separately, and the oil is added each time, but every time it is very little, it must not be added too much, so that the rice will not be oily
3. Stir-frying must be a hot pot with cold oil, that is, first heat the pot, then pour the oil, and then add the ingredients to fry, so that there is less oily smoke, and high-temperature oil cooking has the potential to cause cancer.
4. Mix the egg liquid and rice evenly and then stir-fry, so that the finished rice will not taste dry and smooth, and the color is also beautiful golden yellow
5. The secret to keeping green peas is to put them in cold water immediately after they are cooked, preferably ice water, and cool down quickly to maintain the beautiful green
