 |
| 玉米维也纳香肠蛋炒饭 Corn and Vienna Sausage Fried Rice |
 |
| 炒饭过程 |
 |
| 炒好饭，我通常放入电饭锅保温，因为大多都是两餐的量嘛！ |
玉米维也纳香肠蛋炒饭
{材料} 玉米粒，维也纳香肠3条（切丁状），洋葱丝，萝卜丝，蒜碎，鸡蛋三粒（加点麻油，酱油和胡椒粉打散备用），隔夜白饭2杯。
{调味料} 酱油1汤匙，盐，糖和胡椒粉适量。
{做法}
1. 起1汤匙油锅先把洋葱丝和香肠丁炒香后，加入玉米粒和萝卜丝翻炒均匀备用。
2. 另起3汤匙油锅，爆香蒜碎后，加入一半的蛋液炒至半熟时加入隔夜白饭和调味料不停地拌炒，将米饭炒散。
3. 将另一半的蛋液加入继续翻炒，最后加入做法1的材料炒均匀即可。
Corn and Vienna sausage Fried Rice
{Ingredients} Sweet corns, Vienna sausage x 3 (diced), shredded onions, shredded carrots, chopped garlic, eggs x 3 (beaten with some sesame oil, soy sauce and pepper, set aside), overnight white rice x 2 cups.
{Seasonings} Soy sauce x 1 tbsp, some salt, sugar and pepper.
{Method}
1. Heat up 1 tbsp oil to sauté onions and sausage till fragrant, add in sweet corns and carrots to stir-fry until mix well.
2. Heat up 3 tbsp oil in another pan to sauté chopped garlic till fragrant and lightly brown, add in half of the egg’s mixture to cook until half moist only add in white rice, stirring continuously.
3. Then, follow by add in another half of the egg’s mixture, stir-fry for 1 to 2 mins and add in method 1 ingredients and stir-fry until all ingredients well combined. Serve hot.
Previous: 杏鲍菇西兰花炒鸡肉 Chicken with King Oyster Mushroom and Broccoli
No comments:
Post a Comment