Colorful egg fried rice
Ingredients: rice,green pepper,carrots,mushrooms,shrimp,MSG,white sugar,cooking wine,soy sauce,green onion,Cantonese sausage,soybean paste
Recipe Recommendations
- rice 5 bowls
- Cantonese sausage a
- carrots a
- mushrooms 7-8 duo
- green onion a
- green pepper one
- shrimp 30g
- soy sauce 1 teaspoon
- cooking wine 2 teaspoons
- soybean paste 1 teaspoon
- white sugar appropriate amount
- MSG appropriate amount
Steps for Colorful egg fried rice
1
Two eggs, crack them open.
2
Rinse cold rice with water, knead it loose, drain it and set aside.
3
Soak 7-8 shiitake mushrooms in soft dices, 1 green pepper, half onion, 1 small carrot, and 1 Cantonese sausage; cut chives into chopped green onion for later use.
4
Beat the eggs, add a little salt and Shaoxing wine and stir well.
5
Heat the pan and add 5 teaspoons of peanut oil. Wait until the oil temperature is 3-4 hot, pour in the egg liquid and fry.
6
Stir fry with a shovel constantly to make the eggs loose, loose, shredded and fragrant.
7
Pour in diced mushrooms, diced green peppers, diced carrots, diced sausage, diced onions, and dried shrimp and stir-fry them to create a fragrance. Add 1 teaspoon light soy sauce, 1 teaspoon cooking wine, 1 teaspoon soy sauce, and a little sugar, and stir well.
8
Pour in the rice and stir fry together.
9
Add a handful of chopped green onion and 1 teaspoon of monosodium glutamate, stir fry well, and turn off the heat and set up the pan.
10
The egg fried rice is moderately soft and soft, beautiful in color, delicious in taste and rich in nutrients.
11
Put a little oil, salt, monosodium glutamate, soy sauce, vinegar, and chopped green onion in the bowl; tear some seaweed and put a handful of shrimp skin; pour in boiling water, and a bowl of sour seaweed and shrimp skin soup is ready. Eat the fragrant colorful egg fried rice and drink a sip of seaweed and shrimp skin soup. The taste is wonderful!