Mixed fried rice with pickles and potatoes
By KaileyDooley
Ingredients: salt,rice,cucumber,potatoes,onion,mushrooms,edible oil,sugar,black pepper,kimchi
Recipe Recommendations
- hot and sour
- fried
- ten minutes
- simple
Steps for Mixed fried rice with pickles and potatoes
1
material preparation
2
Fly the mushrooms into water, add some salt to boiling water, blanch for a few minutes, remove and drain for later use.
3
Chop potatoes, mushrooms, cucumbers, and onions into small dices. Marinate the cucumber with a little salt.
4
Cut kimchi into small pieces.
5
Pour the cooking oil in a hot pan (I use sunflower oil), first add the onions and saute until fragrant.
6
Then add the mushrooms and fry them in oil before they can come out.
7
Add diced potatoes and stir fry until cooked.
8
Pour in the rice and stir-fry evenly.
9
Add kimchi and stir fry well.
10
Finally, add sweet peas and diced cucumber, add salt and stir well.
11
One bowl of leftovers turned into two bowls of assorted fried rice, enough for two or three people.Mixed fried rice with pickles and potatoes Make Tips
1. If there are carrots, fry the onions and add them to the pan with the mushrooms. Because carrots are fat-melting vitamins, they must be soaked with oil first. 2. Marinate the cucumbers with salt first, so that they are crispy. 3. Kimchi should not be put into the pot too early. If it exceeds its original taste, it will fade. 4. Sweet peas cannot be stir-fried for a long time. You can turn off the heat after putting them into the pan and stir-frying for a few times.