Cucumber Carrot Egg Fried Rice
You have certainly not eaten fried rice less, but you can cook the rice until the grains are distinct, not sticky and have the fragrance of eggs, but not everyone can do it.In addition, how to make the eggs be like rice grains, evenly distributed in the rice, so that every bite of fried rice has the fragrance of egg and rice? Look at my good way, change the ingredients on this basis, how can you not get tired!
How to make cucumber carrot egg fried rice
Step1
First process the assorted fried rice dishes: scrape the outer skin of carrots, cut into very small dices, wash cucumbers and cut into small dices, wash and chop chives, and adjust the eggs according to the amount of rice and the amount of food;
First process the assorted fried rice dishes
Step2
The rice must be leftover rice, and it’s best to keep it overnight in the refrigerator. At this time, the rice is already well-defined, and the water has evaporated in the refrigerator. It won’t break during frying, and the rice won’t break hard to scratch your throat; this is one of my fried rice tips;
The rice must be leftover rice,
Step3
Let the non-stick wok sit on the fire. If you don’t use the non-stick wok, please use a well-maintained cast iron pan that has been soaked in oil for a long time, so that the fried eggs and rice will not catch the pan; pour a proper amount of oil, the oil is 50 % When it is hot, pour the beaten egg liquid into the pot, stir it in one direction with chopsticks, and then use the chopsticks to scatter the egg liquid in irregular directions after it solidifies slowly, so that the fried eggs are almost the same size ; This is my fried rice tip two;
Let the non-stick wok sit on the fire.
Step4
Pour diced carrots into a pot and stir fry a few times. Carrots are fat-soluble plants. Carotene can be converted into vitamin A only after being in contact with oil. It is good for your eyes if you eat it regularly. Carrots are not easy to cook, so you should cut very small diced carrots. And put it in the pot first;
Pour diced carrots into a pot and stir fry a few times
Step5
Pour the rice that has been scattered with a spoon in advance into the wok. At this time, it is not suitable to use low heat. At least change to medium heat. Stir the rice. Use a spatula to cut the large pieces. Do not press and keep turning. Stir-fry so that the rice is evenly heated, and soon you can see that the steam is evacuating, and the rice grains are one by one;
Pour the rice that has been scattered with a spoon in advance into the wok.
Step6
When the water vapor has almost evaporated, sprinkle appropriate amount of salt according to taste, and stir evenly;
When the water vapor has almost evaporated,
Step7
Pour the diced cucumber into the pot and stir fry a few times;
Pour the diced cucumber into the pot and stir fry a few times;
Step8
Turn off the heat before starting the pan, pour the chopped shallots into the pan, mix slightly, and serve. At this time, the cucumber and chives still remain green, and the taste of cucumber is crisp and tender, and the aroma of chives is fully stimulated; the rice grains are chewy, with the aroma of eggs, the fragrance of cucumber, and the aroma of carrots. nutrition.
Turn off the heat before starting the pan,
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