Stir-fried Glutinous Rice

Name: Stir-fried Glutinous Rice
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g cake; 50g carrot; 40g Pleurotus eryngii; 30g cabbage; 50g pea; 1 piece egg; Some oil; Some salt; Some MSG

by Er Dong Ye

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

For a long time, I love to eat twice-cooked rice. Such as: fried rice, braised cakes, fried noodles, fried dumplings and so on. I don't like to eat cornmeal pastry, but the leftover pastry, stir-fried with some seasonal vegetables, feels delicious. This time, I cut the remaining half-baked pasta from the previous day into small pieces and stir-fried them with carrots, eryngii mushrooms, cabbage, and peas. It was a good meal. "

Ingredients

100g Cake
50g Carrot
40g Pleurotus Eryngii
30g Cabbage
50g Pea
1 piece Egg
Some Oil
Some Salt
Some Msg

Stir-fried Glutinous Rice

1. The peas are cooked in a pot and drained.

2. Wash carrots, eryngii mushrooms, and cabbage.

3. Cut carrots, eryngii mushrooms, and cabbage into small pieces.

4. The pastry is cut into small pieces.

5. Pour the whole egg liquid on the pastry and mix evenly.

6. Pick up the frying pan, coat the buttery egg mixture in the pan, pass the oil, and set aside for later use.

7. Raise the frying pan, stir fragrant green onion and ginger, and stir-fry the king oyster mushrooms.

8. Stir-fry the carrots in the pan.

9. The cabbage is fried in the pan.

10. Stir-fry in the pot.

11. Peas are fried in the pan.

12. Stir-fry with salt and monosodium glutamate.

13. Stir-fry evenly and serve.

Tips:
1. Add side dishes according to personal preference.
2. The ingredients are put into the pot first, sorted by the difficulty of cooking.
3. Condiments are added according to personal taste.