Fried rice with mixed curry

Fried rice with mixed curry

Introduction:

Production steps:

Step 1: dice the pork, add a little salt, monosodium glutamate, rice wine, starch and marinate

Step 2: dice the carrot

Step 3: add proper amount of water to the frying pan, boil the diced carrots over high heat for 3-5 minutes to soften, and then remove and set aside

Step 4: heat the wok to 80% heat, and pour in proper amount of oil

Step 5: pour in Diced Pork, stir fry until discolored, remove and set aside

Step 6: dice Pleurotus eryngii

Step 7: pour the Pleurotus eryngii into the frying pan, stir fry until the Pleurotus eryngii becomes soft, and then take it out

Step 8: shell the salted eggs and cut them into small cubes

Step 9: pour the right amount of curry powder into the frying pan

Step 10: add a little water to make curry juice

Step 11: pour in the cold rice and stir fry over high heat

Step 12: pour in diced carrots and mushrooms, stir fry for a while

Step 13: pour in the salted diced eggs and stir fry together

Step 14: add a little salt and msg to taste

Materials required:

Cold rice: 350g

Pleurotus eryngii: 120g

Pork: 80g

Carrot: one

Salted eggs: one

Curry powder: right amount

Salt: right amount

MSG: right amount

Yellow rice wine: right amount

Starch: right amount

Note: 1. When cooking curry sauce, water should be less, otherwise fried rice will be very wet

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Curry