Fried rice with diced chicken and cheese with onion
Every time my father comes to visit me, he takes the bus back early in the morning. At night, I would fry a large bowl of egg fried rice with enough ingredients, because I knew that my father would not wake me up in the morning to send him off. I filled it with love. Put it all in this bowl of rice.
Recipe Recommendations
- chicken legs a
- overnight rice appropriate amount
- soy sauce a spoonful
- cooking wine 2 tablespoons
- oyster sauce a spoonful
- minced garlic a little
- starch appropriate amount
- mozzarella cheese 2 tablespoons
Steps for Fried rice with diced chicken and cheese with onion
1
Cut garlic and onions into small pieces. Cut the watermelon peel into diced pieces about the same size as diced chicken. A bowl of rice overnight and 2 tablespoons of mozzarella cheese (mine is shredded and grabbed a handful).
2
A large chicken leg, remove the bones and dice. Marinate with 1 spoonful light soy sauce ~2 spoonfuls of cooking wine, 1 spoonful oyster sauce, a little sugar box and a little minced garlic (at least half an hour), gently pat on the surface with a layer of starch, set aside.
3
Saute the ginger in hot oil until fragrant.
4
Add the diced chicken and stir fry, and take 1 minute to start.
5
Add garlic slices and onion slices, saute until fragrant, and remove and set aside.
6
Put a little more oil in the pan and stir-fry the rice overnight until the grains are separated and the color is a little golden. I think this is the best.
7
Because little oil is added, when the grains of basic rice will bounce up, it means OK.
8
Then add a little salt to taste.
9
Add freshly ground black pepper when eating!
10
Mix the three ingredients together, stir fry well, and turn on low heat.
11
Put in the mozzarella cheese.
12
Stir fry until the cheese is shredded, turn off the heat and serve!