Langsung ke konten utama

SPECIAL FRIED RICE


SPECIAL FRIED RICE 

Fried Rice - A delicious and easy recipe for fried rice with rice, egg, chicken, shrimp and vegetables. Much better and healthier than Chinese restaurants or takeaways!

INGREDIENTS

2 tablespoons of vegetable oil
2 garlic cloves, minced
4 oz. Boneless and skinless chicken breast, diced
Shrimp 4 oz, peeled, peeled and peeled
1 cup frozen mixed vegetables, melt
12 ounces of steamed white rice
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1/4 teaspoon oyster sauce
3 dash of ground white pepper
2 eggs, slightly beaten
salt to taste

INSTRUCTIONS

  1. Heat a wok or oil pan. Add garlic and fry until tender, add chicken, shrimp and vegetables. Fry until chicken and shrimp are half cooked. Add rice and mix well with the ingredients. Add fish sauce, soy sauce, oyster sauce, white pepper and continue stirring fried rice for several minutes.
  2. Using a spatula, push the rice toward the wok and make a “well” in the middle of the fried rice. Pour the beaten eggs into the well. Wait 30 seconds and then cover the eggs with fried rice. Leave for 30 seconds - 1 minute and continue to fry so that the eggs form small pieces and mix well with fried rice. Add salt to taste, mix quickly, decompose and serve hot.

This article is adapted form this site.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

HEALTHY INSTANT POT MONGOLIAN BEEF

HEALTHY INSTANT POT MONGOLIAN BEEF INGREDIENTS 1 1/2 pound side steak 1/3 cup of liquid coconut aminos or soy sauce 4 cloves of garlic chopped 1 teaspoon of fresh ginger root grated 1/2 cup of water 4 stalks of spring onions (spring onions) 4 tablespoons of honey 1 tablespoon of cornstarch 2 cups of broccoli flowers chopped into small pieces Sesame top optional 2 cups of quionoa or brown rice optional to serve INSTRUCTION Cook the brown rice or quinoa according to the package insert and set aside. Cut the flank steak thinly against the grain and set aside. Turn on the instant pot and press the "Saute" button. Let it heat up, then add the steak and briefly fry on each side. While the steak is burning, whisk the coconut aminos or soy sauce with the chopped garlic, chopped ginger and water. When the steak is browned, remove the frying function in the instant saucepan and pour the liquid mixture over the browned steak. Close the lid and press the manual (or quick cook button) on ...
Posting Komentar
Baca selengkapnya

INSTANT POT CHICKEN FRIED RICE

INSTANT POT CHICKEN FRIED RICE Fried rice with instant chicken is a quick and easy dish from one pot. With simple ingredients like rice, chicken, egg, carrots and peas, your family will love this savory recipe! Ideal for dinner for a week or lunch! Ingredients 2 teaspoons of vegetable oil, split 2 eggs whipped 3 garlic cloves, minced 1 1/4 cup chicken stock 1 pound raw chicken breast, 1/2 inch bone 1 cup diced carrots 1 1/2 cups raw jasmine rice, rinse 1/2 cup frozen peas 3-4 tablespoons of soy sauce or tamari without wheat (adjust to taste) 1 teaspoon sesame oil For garnish chopped green onions (optional) spicy sauce, good sriracha steam (optional) Instructions Turn on the Sauté feature in Instant Pot. Heat 1 teaspoon of vegetable oil, then add beaten eggs. Pull out the eggs with a spatula to mix them until fully cooked. Lay the eggs on a plate and set aside. It's okay if there is a little egg at the bottom of the insert. Heat another teaspoon of vegetable oil in the box and add c...
Posting Komentar
Baca selengkapnya

Chicken Avocado Salad Roll Ups

Chicken Avocado Salad Roll Ups Ingredients 2 cups chopped chicken 1 ripe mashed avocado 2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems dry) 1 ½ - 2 tablespoons lime juice 2 tablespoons finely diced red onion 2 green chopped onions Freshly ground black pepper to taste Salt a teaspoon of salt (or more to taste) ½ teaspoon garlic powder 1 ½ tablespoon fresh cilantro or chopped parsley ½ cup grated cheddar cheese 5-6 cakes (8 or 10 inches in diameter) Instructions NOTES: I had enough toppings for 5 lozenges (10 inches in diameter). You can use 6 (8 inches) flat cakes. In a large bowl, combine all the ingredients for the chicken avocado salad. Stir until evenly mixed. Spread the mixture over the tortilla and roll it tightly. Repeat with the remaining salad. Cut a ½ inch slices with a serrated knife. You can chop them right away or store them in the refrigerator until solid (about 30 minutes). Cut easier when chilled. This article is adapted from this site .
Posting Komentar
Baca selengkapnya