Pork Knuckle and Egg Fried Rice

Name: Pork Knuckle and Egg Fried Rice
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Rice; Some egg; Some Cooked Pork Knuckle; Some shallot; Some oil; Some salt

by Lomir

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The post-90s...I wrote this kind of diary about cooking for the first time. I am not too familiar with how to make this diary. I added a photo and studied it for a long time, 囧...

It seems that my steps are different from others...but it's delicious!
Although the elbow meat is added, it is not greasy at all. The fat and skin will have a jelly taste, which is a wonderful feeling. Haha Note: Actually, it is not as dry as the photo, and it is quite shiny, and the actual rice is not white. It's wrapped in egg color, slightly yellow, but it doesn't come out... the phone photos are not good.

Quite shy, a little bit of a foolish feeling -.-
If you write inappropriately, I hope you can give me advice, and you must accept it with a humility~ hehe. "

Ingredients

Some Rice
Some Egg
Some Cooked Pork Knuckle
Some Shallot
Some Oil
Some Salt

Pork Knuckle and Egg Fried Rice

1. Cut the chopped green onion, cut the pork knuckle into granules and half a bowl. Note: There should be fat, lean meat and pig skin granules.

2. Medium heat, heat the pot for 7 minutes, pour the oil, wait until the oil is 8 minutes hot

3. After the oil is hot, pour in the pork knuckles, stir fry until the meat is fragrant, pour in the chopped green onion until it is fragrant, and always keep the oil hot at about 80% (because the ingredients have just been poured in, the oil is a little bit warm)

4. Knock two eggs in and smash them so that they are evenly mixed with the meat and chopped green onion, and stir fry until the eggs are five mature

5. Pour in the rice, mash it evenly, don't have lumps, and look like the grains are independent.

6. Put an appropriate amount of salt, I suggest not too much, to preserve the sweet taste of the rice. Stir-fry evenly for about two minutes (because I use hot rice, add time to the cold until the aroma), then it can be out of the pot~

7. Let's eat~! Thank you all for coming to my recipe (*^__^*) hee hee