香菇鸡肉蛋炒饭 Mushroom Chicken Egg Fried Rice
香菇鸡肉蛋炒饭 Mushroom Chicken Egg Fried Rice 鸡蛋炒好后,先把其它配料炒至7分熟才加入白饭拌炒。 可以随意搭配水煮青菜丝拌一拌,些许绿能瞬间提升炒饭的“气质”,呵呵! 对炒饭的多情似故人般,永不言“腻”啊,哈哈哈😂🤣😂... 香菇鸡肉蛋炒饭 {材料} 白饭适量,香菇四朵(浸软,切丁), 鸡肉片(用芝麻油和料酒腌5分钟),胡萝卜丝, 鸡蛋4粒(加点酱油,胡椒粉和芝麻油打散备用),水煮青菜丝(随意搭配),蒜碎。 {调味料} 盐1茶匙,香菇粉1茶匙, 蔬菜高汤 3汤匙和胡椒粉少许。 {做法} 1. 先1汤匙油把鸡蛋炒熟,盛起备用。 2. 再烧热2-3大汤匙油锅将蒜碎爆香,加入香菇丁,鸡肉和胡萝卜丝以中火快炒至大约七分熟。 3. 然后,将白饭与调味料加入继续中火拌炒至松散后加入做法1的鸡蛋拌一拌即可。 Mushroom Chicken Egg Fried Rice {Ingredients} Cooked rice, mushroom x4 (soaked till tender, diced), sliced chicken (marinate with some sesame oil and Shaoxing wine), shredded carrots, eggs x 4 (beaten with some soy sauce, pepper and sesame oil), some boiled shredded green veggies(personal preferences), chopped garlic. {Seasonings} Salt x 1 tsp, mushroom powder x 1 tsp, vegetable broth x 3 tbsp and a pinch of pepper. {Directions} 1. Heat up 1 tbsp of oil to fry the egg mixture till cooked, set aside. 2. Heat up another 2-3 tbsp of oil in wok to sauté chopped garlic till fragra