Scrambled Eggs with Rice White

Name: Scrambled Eggs with Rice White
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Zizania; 3 egg; Some Red pepper; Some Rice vinegar; Some Refined salt; Some Rapeseed oil

by The kitchen of emblica honey

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Recently, the baby is changing teeth, it is a bit hard to eat. I bought the scrambled eggs with zizania, chopped them up and fried them. It’s also good to eat bibimbap.

Zizania root is known as "water ginseng" for its rich nutritional value. Its texture is fresh and tender, and the taste is sweet. It is regarded as a good product among vegetables. Zizania root is sweet and slightly cold; it has the effects of dispelling heat, promoting body fluid, quenching thirst, diuresis, dehumidification, and tonic. "

Ingredients

Scrambled Eggs with Rice White

1. Prepare ingredients.

2. Finely dice the water chestnut.

3. Dice the red pepper.

4. Beat the eggs in a bowl and drip some rice vinegar.

5. After breaking up, add the rice white and diced red pepper.

6. Heat in a pot and add oil.

7. Pour in the water of wild rice and egg.

8. Fry on low heat, when the edges are solidified, turn it over and fry.

9. Bowl.

Tips:
1. If it is to be fried into a cake, the amount of water bamboo can be reduced.

2. Drop a little rice vinegar, and the eggs can get rid of fishy and soft.

3. Red pepper can be replaced with chopped green onion or minced ginger.