Sprout Fried Rice
by Siddhi Hiraoka
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Take out an appropriate amount of sprouts and set aside.
2. Take the leftover rice out of the refrigerator ahead of time and leave it for 20 minutes to break up.
3. Knock the eggs into a bowl, add an appropriate amount of cold boiled water and beat them for later use.
4. Chop the green onions into finely chopped pieces and set aside.
5. Take an empty bowl and add an appropriate amount of oyster sauce.
6. The flavor is extremely fresh.
7. Add an appropriate amount of cold boiled water and mix thoroughly for later use. (If you have fish sauce, add a few drops to make it taste better)
8. Cut the carrots into finely chopped pieces and set aside.
9. Pour an appropriate amount of oil in the pot and heat it up.
10. Pour in the egg liquid and stir-fry until it is solidified and fragrant, turn off the heat and set aside.
11. Pour the oil and heat again, add the chopped green onion and sauté.
12. Pour in the carrots and stir fry for a while, turn off the millet, add the sprouts and stir fry a few times.
13. Add rice to high heat and stir fry quickly.
14. Add the scrambled eggs and stir fry.
15. Add a little bit of the adjusted juice along the side of the pot and continue to fry; add again, fry again; add again, fry again. Add it up in three points.
16. Stir and turn off the heat. Platter.
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