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 fragrant, add in diced mushroom, chicken and shredded carrot o stir fry over medium heat till well mixed.

3. Add in cooked rice and seasonings over other cook in progress ingredients to continue stir-fry until aromatic only add in method 1 cooked egg to mix them well, serve hot.

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