Five-colour chicken fried rice
By VicentaLakin
Fried rice is one of China's special foods. It has always been popular because it is easier and less time-consuming. So many families use fried rice for breakfast or dinner. Its taste is also transformed by innovation. Vegetables and meats can be added, but the staples must not be less rice, so rice also determines the final taste of fried rice. A fine selection of gold dragonfish fresh rice, pure permanent rice fragrance, a soft-smelling taste, and a smelly nose。
Recipe Recommendations
- Arowana small fresh rice 150 grams
- qingshui appropriate amount
- Three-colored pepper appropriate amount
- onion appropriate amount
- fungus appropriate amount
- carrots appropriate amount
- chicken breast appropriate amount
- barbecue sauce appropriate amount
- Arowana peanut oil appropriate amount
- Arowana sesame oil a little
- salt a little
- chicken essence a little
Steps for Five-colour chicken fried rice
1
Prepare the materials for use, peppers, onions, wood, carrots and cherdins。
2
The chicken chest cuttin joins the roast sauce and lays it aside。
3
Take 150 grams of chowfish and put it in the electric cooker。
4
Join the water wash again. Then we re-introduce the proper amount of water and turn on the electric cooker cooking function。
5
When you're boiled, you'll have to cover it。
6
Put the right amount of dragonfish peanut oil in the pot。
7
It's in a pickled chicken chest and it's fried to a different color。
8
I'll put in peppers, onions, mussels, carrots and curds。
9
Add rice, which could easily be fired if the rest of the rice was thrown a little bit of salt over the block and then turned over。
10
When you're done with it, you'll be able to get out of the pot with a little bit of chicken。Five-colour chicken fried rice Make Tips
1 The cigarette may be replaced by a single population. 2. Chicken may be made with roasted sauce earlier, or it may be cooked with a little twitch without it. 3 The rice for fried rice is better than cold rice, of course it is not too soft or sticky when cooking。