Fried rice with sausage and egg

Fried rice with sausage and egg

Introduction:

Production steps:

Step 1: wash and slice the sausage and set aside; add appropriate amount of salt, chicken essence and scallion into the egg and set aside

Step 2: put proper amount of oil into the pot, fry the eggs first. If you like to eat tender ones, don't fry them too long. If you eat older ones, you can fry them for more time. Stir fry and set aside.

Step 3: add a little oil into the pot again, put in the sliced sausage, stir fry until fragrant

Step 4: (now it's the key step of egg fried rice) put proper amount of oil into the pot (not too much oil, too much will be too oil; too little is not good, it will be scorched). Pour the rice into the pot and stir fry continuously until the rice is scattered

Step 5: add appropriate amount of salt and chicken essence, stir well

Step 6: pour in the eggs, sausages and some scallions that have been fried just now, continue to stir fry until they are even, and then put them out of the pot. (Xiaomi doesn't like raw scallions, so he put them in first. If you don't mind raw scallions, you can put them in before finally putting them out of the pot.)

Materials required:

Rice: right amount

Eggs: right amount

Cantonese sausage: moderate

Scallion: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: Stephen Chow said in the God of food that the rice fried with egg is best overnight. This is true. When frying rice, don't turn on too much fire, just small and medium fire

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh