Fried rice with golden fragrant jade eggs

Fried rice with golden fragrant jade eggs

Introduction:

"The purpose of making Jinxiangyu this time is to empty the leftovers left in cooking. The leftover materials can be used skillfully to turn into a gorgeous and fragrant fried rice with eggs. Every time I leave leftovers of various dishes, I use this method to solve them. It's not extravagant. It's not wasteful at all. Two tips: 1. Choose rice: rice should choose non glutinous rice. Sticky rice like glutinous rice is hard to stir fry. The choice of this rice depends on eating it again and again. 2. Shrinkage and water locking: it's better to use natural semi air dried cold rice. The moisture content of cold rice is 2. After air drying, it shrinks some water. It's easier to dry when frying, and it's not easy for the rice grains to stick together. Because it's semi air dried, some moisture content is locked in the rice grains, and the taste is neither too soft nor too hard. "

Production steps:

Step 1: most of the raw materials, eggs, carrots, sausages, chives, cauliflower stems cut into small pieces evenly.

Step 2: pour a little oil into the pot.

Step 3: after the oil is heated, add the egg mixture and fry the egg.

Step 4: stir the eggs twice with a shovel before they are fully fried.

Step 5: use a shovel to crush the egg as much as possible, or take it up and cut it into even dices with a knife, which is more beautiful.

Step 6: switch to a low heat, pour in the rice, cover and cover for 3 minutes, so it's easy to open the caked grains.

Step 7: the fire, with a shovel to quickly open the caked rice.

Step 8: when the rice grains become one by one, add the sausage and stir fry for 3 minutes.

Step 9: add carrots and cauliflower stems and stir fry for 2 minutes.

Step 10: add the scallions and stir fry for 1 minute.

Step 11: add some salt, turn off the heat and mix well.

Step 12: beautiful and delicious fried rice is coming.

Materials required:

Rice: 1 bowl

Eggs: 2

Carrot: 1

Chives: 1

Sausage: Half Root

Cauliflower stem: 3

Salt: right amount

Oil: a little

Note: 1. Choose rice: rice should choose non glutinous rice. Sticky rice like glutinous rice is hard to stir fry. It's up to you to choose your own rice. 2. Shrinkage and water locking: it's better to use natural semi air dried cold rice. The moisture of cold rice 2 is air dried, and some water is shrunk. It's easier to dry when frying, and the rice grains are not easy to stick together. Because it's semi air dried, some moisture is locked in the rice grains, and the taste is neither too soft nor too hard.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sour and salty