What fried rice is simple and delicious, and what are the simple and delicious fried rice

1. Crack two eggs in an empty bowl, mix with a pinch of salt, and beat into egg liquid.

2. Pour 2 tablespoons of flaxseed oil into a pan and heat up.

3. Add the egg mixture.

4. Use a spatula to quickly slide the egg liquid away.

5. Stir-fry the rice overnight. Add salt to taste.

6. Finely chop the chives and sprinkle into the fried rice.

7. Stir-fry evenly, turn off the heat, and you can do it.

Of course, celery and carrots and eggs are also available, which are more delicious and beautiful.

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.