[yantai] Fried Rice with Shrimp and Okra

Name: [yantai] Fried Rice with Shrimp and Okra
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Rice; 1 Okra; 1/8 onion; 1 piece Bell peppers; 1 teaspoon Soy sauce; 1 egg; 2 tablets Ham; 10 Eagle Claw Shrimp; 1g pepper; 1g salt

by salila82

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Eagle claw shrimp is a sea shrimp unique to Rongzhen. The eagle claw shrimp is named for its curved abdomen and shaped like eagle claws. Mainly distributed in Weihai and Yantai waters. Weihai is a high-yield sea area. Eagle-claw shrimp like to live on the sandy bottom of the offshore waters, and come out at night. Its body length is generally 6-10 cm, and it can be steamed, fried, dumplings, and soups can be made. The color and taste are excellent. In addition to fresh food, it can also be processed into sea rice. Although the eagle claw shrimp is small, it tastes very delicious. The most commonly used in my family is boiled in water, and it is also delicious when used to make fried rice. "

[yantai] Fried Rice with Shrimp and Okra

1. Dice onion, sausage, bell pepper and slice okra.

[yantai] Fried Rice with Shrimp and Okra recipe

2. Shell the eagle claw shrimp, add light soy sauce and pepper, and marinate for 5 minutes. Also prepare a bowl of leftover rice.

3. Fry the eggs in an iron pan and use a spatula in the pan to crush them.

4. Heat the electric casserole with a little base oil, add the diced onions and stir fry.

5. Saute the onions and add the marinated hawk claw shrimps and stir fry.

6. Add diced colored peppers and stir-fry evenly.

7. Add the rice and spread it with a spatula. Immediately put in the egg and diced sausage, and cut off the power.

8. Add okra, add salt and a little light soy sauce, and stir-fry quickly evenly.

9. The speed should be fast so as not to mash the pot.

10. Plate.

11. good smell.

Tips:
1. The shrimps will be marinated for a while and will be easy to taste;
2. The electric stew pot can be powered off in advance, because the pot has a high heat preservation, and the waste heat can be used to heat the food.