Purple cabbage fried rice
By LornaDoyle
Ingredients: salt,purple cabbage,eggs,cooking wine,green onion,pork tenderloin,mature vinegar,leftovers,vegetable oil
Recipe Recommendations
- leftovers 250g
- pork tenderloin 120g
- purple cabbage 200g
- eggs of 2
- green onion appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- vegetable oil appropriate amount
- mature vinegar appropriate amount
Steps for Purple cabbage fried rice
1
Wash the pork tenderloin, cut the shredded pork, add chopped green onion, salt, and cooking wine, and marinate for 5 minutes. The tenderloin is tender and does not take a long time to pickle
2
Chop the purple cabbage, bring the water in the pan to a boil, add the purple cabbage and blanch it with water. It takes a little longer, and cook it for a while longer
3
Beat 2 eggs, add 2g salt, and stir to form egg liquid
4
Heat the wok, pour in 5g of vegetable oil, oil temperature 80% hot, stir the eggs slightly, do not solidify all the eggs, take out the pan for later use
5
Pour in the shredded pork fillet, stir fry a few times over high heat, and remove from the pan for later use
6
Pour another 5g of vegetable oil into the pan, heat 70% heat, add the rice, and slowly spread all the rice with a spatula to heat the rice evenly
7
Pour in the eggs, mash the eggs with a shovel, and stir fry
8
Pour in the purple cabbage, continue to stir, then add about 5g of salt
9
Finally, pour in the shredded pork fillet, stir fry, let the shredded pork and the rice fully stir, then add a few drops of mature vinegar to add flavor.
10
Turn off the heat and take out the pan. Home-cooked fried rice, bright colors, a combination of meat and vegetables, is simple and delicious. Purple cabbage is rich in anthocyanins, which is antioxidant and is recommended to eat more.