Frozen sauce, egg fried rice
By VicentaLakin
It's good to have a few spoons of mushroom sauce in the rice. Eggs and sauces, they make people hungry。
Recipe Recommendations
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Frozen sauce, egg fried rice
1
Get the materials ready
2
The cucumbers, the carrots, the cucumbers
3
The boiler pours into an appropriate amount of vegetable oil, and when the temperature is around 50%, it dumps scattered egg fluids into the pot, breaking them into flat pieces quickly with chopsticks
4
Pour carrotdeen in the egg pan for two minutes
5
And then we pour the early rice into the pot, and we'll go back for a few minutes, and we'll get the rice fully hot
6
Scrambling salt into the pot, continuing to fry
7
Scrambling Scrambling in the rice pan
8
The cucumber cucumber cucumbers are evenly mixed, and a little flip is enough to turn off the fire and make a pot
9
Smells good
10
Smells goodFrozen sauce, egg fried rice Make Tips
It is best to break up the rice with chopsticks before putting it in the pan so that it heats evenly; leftover rice must be reheated thoroughly before eating, otherwise bacteria from the refrigerator can cause gastroenteritis due to insufficient heating. Pour the egg mixture into the pan before the oil gets too hot, and scramble it quickly with chopsticks to make the egg pieces small and even. Since diced carrots take longer to cook, add them to the pan first and stir-fry until they are half-cooked. The amount of mushroom sauce can be adjusted to personal taste, but since the mushroom sauce is salty, add salt sparingly.