What are some new and delicious ways to make fried rice?

I think you should invent it yourself、、、 hehe.

Delicious fried rice recipeFried rice with pine nuts and cornIngredients: 200g rice, 10g of pine nuts (cooked), 50g of dried corn kernels, garlic seedling accessories: vegetable oil and salt.

Method 1Wash the garlic sprouts and cut them into small pieces for later use; (Home-grown, fresh.) ）2.Remove the corn kernels from the cob and set aside;

3.Heat the oil in a pan and fry the corn first;

4.Pour in the rice and stir-fry well; and add an appropriate amount of salt to taste;

5.Finally, add the garlic sprouts and stir-fry well!

Nutritional value of garlic sprouts.

Garlic sprouts are rich in vitamin C and nutrients such as protein, carotene, thiamine, and riboflavin. In some ways, garlic sprouts are more nutritious than garlic. At the same time, garlic sprouts also contain allicin, so it has similar health functions to garlic.

It has an important impact on the development and function of the blood, central nervous system and immune system, hair, ** and bone tissue, as well as internal organs such as the brain and liver.

Garlic seedlings are seedlings that have grown to a certain period of time, and are edible with their tender garlic leaves and leaf sheaths.

Nutritional value of pine nuts.

Pine nuts contain protein, carbohydrates, fats, iron, phosphorus, unsaturated fatty acids, linoleic acid, linolenic acid and other nutrients, which can meet the physiological needs of the human body. Pine nuts can be used for patients with weak constitution, constipation, cough, etc., and have the effect of nourishing yin and moisturizing dryness, correcting and replenishing deficiency.

Preparation of fried rice with shrimp.

Cut the shrimp into sections, cut the carrots into cubes, cut the shallots into chopped green onions, beat the eggs and heat the frying pan with oil, add the shrimp to stir-fry and change color, add the eggs, quickly put in the rice and stir-fry, add carrot cubes, corn kernels, salt and continue to fry the rice, pour light soy sauce along the edge of the pot, fry until the rice is scattered, add chopped green onions when the rice is very dry, and fry for another minute.

Preparation of curry fried rice.

Ingredients: Overnight rice, curry, red peppers, green onions, ham, salt, chicken essence.

1.Pour a small amount of oil into the pot and bring to a boil until it is 60% hot.

2.Pour in the chili, chopped green onion and chopped ham and stir-fry until fragrant.

3.Add the rice and use a spoon to crush the rice that sticks to the pile.

4.Put two spoons of curry paste, a spoonful of salt, and half a spoon of chicken essence to stir-fry and you can get out of the pot cabbage fried rice.

Ingredients: cabbage heart, eggs, leftover rice, salt.

1.Cut the cabbage and lotus root slices into small cubes, add an appropriate amount of lard to the pot, then stir-fry the lotus root twice and put in the cabbage, copy it until soft and put it up.

2.Then pour the rice into the pot and stir-fry, then add the lotus root and cabbage, and finally add salt, monosodium glutamate, oil chili pepper or Lao Gan Ma, soy sauce. Remove from heat.

A lot, like:

One, curry fried rice.

Ingredients: 1 bowl of rice (about 300g).

1 clove of garlic.

Onion 1 3 pcs (about 20g).

Tomato 1 pc.

Pea kernel 30g

Shrimp 100g

1 teaspoon (5g) each of curry powder and salt

1 3 teaspoons (2g) of paprika

1 tablespoon (15ml) of oil

1 egg.

1 shallot.

Method 1Mince the garlic. Peel the onion and finely chop it. Wash the tomatoes, cut them in half into 4 pieces, remove the inner core, and cut the tomato flesh into small cubes of 1 cm square. Wash and chop the chives.

2.Crack the eggs into a bowl and beat until the egg mixture is set aside.

3.Heat the oil in the wok over medium heat, and when it is 40% hot (put the palm of your hand on the top of the wok, you can feel slightly warm), pour the egg liquid into the pan, wait for the egg liquid to begin to solidify, and then use a spatula to stir constantly, scramble the egg into uniform small pieces, and set aside.

4.Heat the oil in a wok and add the chopped onion and garlic to stir-fry until fragrant, then add the shrimp, diced tomatoes and peas and stir-fry for about 2 minutes.

5.Put the rice, salt, curry powder and chili powder in a pan, reduce the heat to the lowest, and stir-fry the rice with a spatula to crush the rice into even particles.

6.Finally, put the scrambled eggs into the pan, stir-fry with other ingredients until even, and then sprinkle in the chopped chives.

Second, pineapple fried rice.

Ingredients: smoked sausage, sausage, pineapple, green beans, carrots, eggs, green onions.

Method 1Dice the smoked sausage, sausage, carrot and pineapple.

2.Carrots boil slightly in boiling water.

3.Boiled green beans in boiling water.

4.Sit oil in a pan and pour in the beaten egg mixture. Add salt to the egg mixture. Stir-fry until cooked and beat.

5.The sausage is slightly fried in a pan of oil, then added to the smoked sausage, and stir-fried. Mix together, put all the dishes together, add salt and fry evenly, remove from heat.

6.Overnight dry rice stir-fry separately, add salt and pepper, and stir-fry well.

7.Remove from heat and add chopped green onions.

1 Wash the shrimp, add an appropriate amount of egg white, starch and water, stir well and starch;

2 Soak the scallops in water, wash them, and set aside;

3 Remove the stems of the shiitake mushrooms and wash them;

4 Wash the gizzard and cook it;

5 Peel the bamboo shoots, wash them, and cook them;

6 Remove the roots of the shallots, wash them, and finely chop them.

7 Wash and cook the chicken breast;

8 Cut the sea cucumber, chicken, ham, duck gizzard, shiitake mushrooms, bamboo shoots, and pork into small cubes;

9 Knock the eggs into a bowl, add 2 grams of refined salt and 5 grams of chopped green onions, and beat evenly;

10 Put the pot on the fire, scoop in 75 grams of cooked lard and heat it, add the shrimp to smooth and cook, remove it;

11 Add diced sea cucumber, diced chicken, diced ham, dried scallops, diced mushrooms, diced bamboo shoots, diced duck gizzard and diced pork and stir-fry, add rice wine, 10 grams of refined salt, 25ml of chicken broth, bring to a boil, and put it in a bowl as a mixed topping;

12 Put the pot on the fire, put in 150 grams of cooked lard, when it is 50% hot, pour in the egg liquid and fry well, add rice and stir well, pour in half of the toppings, and continue to fry well;

13 After putting 2 3 parts of the rice into a small bowl, pour the remaining toppings and 10 grams of shrimp, peas and chopped green onions into the pot, stir-fry well with the remaining rice in the pot, and put it in the bowl and cover the noodles.

Ingredients: Indica rice, fresh eggs (3-4 pieces).

Ingredients: Shuifa sea cucumber, cooked square chicken thigh, Chinese ham meat, Shuifa dried scallops, sizing lake shrimp, Shuifa mushrooms, fresh bamboo shoots, green peas. The ratio of rice to ingredients should not be greater than 7:3).

Steps: 1. Clean the rice and cook it. Control the ratio of rice to water and the heat, the rice particles are soft, not pinched, and not rotten.

2. Knock the eggs into a bowl, stir and set aside.

3. Place the wok on the fire, scoop in the edible vegetable oil (about 20ml), add the shrimp when it is hot, and remove it for later use.

4. Mix the sea cucumber, cooked square chicken thigh, and mushroom.

5. Cut the fresh bamboo shoots into small cubes of about 4mm, cut the ham into 2mm 4mm 4mm square slices and dried scallops to make silk and stir-fry, then add lake shrimp and chicken consommé, Shao wine and 3g refined salt to boil for assorted ingredients.

6. Put the wok on medium heat, scoop in the edible vegetable oil, and when it is 50% hot, pour in the egg liquid and fry until it is semi-solidified.

7. Add rice, green peas and remaining minced green onions and stir well, then add assorted ingredients, continue to stir well, and add to the container.

, chili stir-fried meat.

If it is served with rice, meat must be indispensable, but it must be delicious and chewy enough, such as this chili fried pork, which is my favorite with rice. So, let's take a look at how to make the most authentic taste of this daily chili stir-fried pork.

1) Ingredients. The main ingredient is the common pork belly, and it must be fresh and tender to be fragrant enough, as well as green and red peppers, green onions, garlic and ginger, if you can eat spicy, then prepare some very spicy peppers. In addition to these, there are some common condiments. The pork belly needs to be cut into slices (easy to taste), while the green and red peppers are cut into small cubes.

2) Stir-fry the meat. First of all, put an appropriate amount of oil in the pot, then stir-fry Sichuan pepper and sesame pepper, and when the obvious aroma comes out, quickly put the pork belly in, and after stir-frying for a while, put the dried chili pepper in, and then continue to stir-fry. By observing the changes in the meat, the green onion, ginger, and garlic are added before the meat is cooked to remove the fishy smell of the meat.

Then put in salt, cooking wine, soy sauce, etc. for seasoning, it is recommended that you put less salt, otherwise the salty and spicy meat is easy to eat, and finally put the green and red peppers in and stir-fry. Then wait for the meat to mature and then come out of the pan, at this time put some vinegar to make the meat taste better.

2. Stir-fried vermicelli with minced meat.

If you are not very spicy, then this fried vermicelli with minced meat is good, mainly because of the chewiness of the vermicelli and the collision of the taste of the Q bomb of the minced meat.

1) Ingredients. The main ingredients are naturally meat (plum blossom meat is recommended) and vermicelli, and you also need some hot sauce, bean paste, green onions, minced garlic, ginger juice, etc., which are similar to the condiments you usually need for cooking.

2) Food processing.

Before stir-frying, be sure to soak the vermicelli for a while so that it is not too hard. It is recommended to use warm water when soaking, which will not destroy its strength and the time will be shorter. In addition, the meat needs to be minced, and it is recommended to let the seller directly handle it with a machine when buying.

Then it needs to marinate for a while, and a sauce made with cooking wine, ginger ale, salt and pepper will be fine.

3) Stir-fry the meat. Add oil to the pot first, then heat it, then put the minced meat in it and stir-fry, after a while you can put in some bean paste and hot sauce, and then put some chopped green onions. At this time, put the vermicelli in, remember to drain the water before putting it in, put some soy sauce, and stir-fry quickly, if you put some pepper before the pan will taste better.

After reading the above two dishes, I don't know if you have found it: those dishes that are small, have a moderate soft and hard taste or QQ elasticity, and are flavorful are often more suitable for eating rice, because they can be eaten directly into rice. Of course, it may not all be spicy, such as vinegared shredded potatoes are also a good choice.

1 Wash the shrimp, add an appropriate amount of egg white, starch and water, stir well and starch;

2 Soak the scallops in water, wash them, and set aside;

3 Remove the stems of the shiitake mushrooms and wash them;

4 Wash the gizzard and cook it;

5 Peel the bamboo shoots, wash them, and cook them;

6 Remove the roots of the shallots, wash them, and finely chop them.

7 Wash and cook the chicken breast;

8 Cut the sea cucumber, chicken, ham, duck gizzard, shiitake mushrooms, bamboo shoots, and pork into small cubes;

9 Knock the eggs into a bowl, add 2 grams of refined salt and 5 grams of chopped green onions, and beat evenly;

10 Put the pot on the fire, scoop in 75 grams of cooked lard and heat it, add the shrimp to smooth and cook, remove it;

11 Add diced sea cucumber, diced chicken, diced ham, dried scallops, diced mushrooms, diced bamboo shoots, diced duck gizzard and diced pork and stir-fry, add rice wine, 10 grams of refined salt, 25ml of chicken broth, bring to a boil, and put it in a bowl as a mixed topping;

12 Put the pot on the fire, put in 150 grams of cooked lard, when it is 50% hot, pour in the egg liquid and fry well, add rice and stir well, pour in half of the toppings, and continue to fry well;

13 After putting 2 3 parts of the rice into a small bowl, pour the remaining toppings and 10 grams of shrimp, peas and chopped green onions into the pot, stir-fry well with the remaining rice in the pot, and put it in the bowl and cover the noodles.

Ingredients: Indica rice, fresh eggs (3-4 pieces).

Ingredients: Shuifa sea cucumber, cooked square chicken thigh, Chinese ham meat, Shuifa dried scallops, sizing lake shrimp, Shuifa mushrooms, fresh bamboo shoots, green peas. The ratio of rice to ingredients should not be greater than 7:3).

Steps: 1. Clean the rice and cook it. Control the ratio of rice to water and the heat, the rice particles are soft, not pinched, and not rotten.

2. Knock the eggs into a bowl, stir and set aside.

3. Place the wok on the fire, scoop in the edible vegetable oil (about 20ml), add the shrimp when it is hot, and remove it for later use.

4. Mix the sea cucumber, cooked square chicken thigh, and mushroom.

5. Cut the fresh bamboo shoots into small cubes of about 4mm, cut the ham into 2mm 4mm 4mm square slices and dried scallops to make silk and stir-fry, then add lake shrimp and chicken consommé, Shao wine and 3g refined salt to boil for assorted ingredients.

6. Put the wok on medium heat, scoop in the edible vegetable oil, and when it is 50% hot, pour in the egg liquid and fry until it is semi-solidified.

7. Add rice, green peas and remaining minced green onions and stir well, then add assorted ingredients, continue to stir well, and add to the container.