How to Make Diced Mushroom and Potato Stir-Fried Rice with Eggs

Ingredients Introduction

Eggs Three pieces Potatoes One piece Corn A few kernels left over Rice One bowl Green peppers One piece Pickled vegetables A small bag Dried Mushrooms Five pieces and Radish A small pieceSoy sauce in moderation Lime bean paste in moderation Sugar a littleRapeseed oil to taste, green onion white part one pieceSalt in moderationGreen onions in moderation

Mixed Dried Mushrooms and Potatoes with Eggs Fried Rice Recipe: Steps:

1. Soak dried mushrooms in advance

2. Other ingredients: one bowl of leftover rice, green onion white part one piece, lime bean paste a little, several green onions, one green pepper, one potato small piece,Radish A small piece, pickled vegetables a small bag, frozen corn kernels a few, three eggs (two actually used, explained in the subsequent steps)

3. Clean green onion white part, prepare green onions Ginger Peel and wash, clean green pepper, peel and wash radish potato, thaw corn kernels, soak dried mushrooms

4. Chop green onion white part into mince, chop green pepper, radish potato, and potato into small pieces, set aside

5. Mince green onions, cut pickled vegetables into grains, cut mushroom into grains, set aside

6. Two eggs, beat in a deep bowl, use an eggbeater to mix, add a little soy sauce and warm water, stir well Sugar A little

7. Heat the wok with cold oil, heat up oil, fry the egg liquid until it becomes fluffy and soft, remove and set aside Scrambled Eggs 8. If there is not enough oil in the pan, add a little more cooking oil if needed, then add lime bean paste, stir-fry to release aroma

9. Add green onion white part, stir-fry until fragrant

10. Add mushroom grains, stir-fry

11. Add potato grains, stir-fry on medium heat for two minutes

12. Add radish and stir-fry

13. Add corn kernels, pickled vegetables, and green pepper pieces in sequence, stir well

14. Add an appropriate amount of salt, the taste should be normal. The fried rice shouldn't be too salty; when adding the rice, it will be just right.

Stir-fry until evenly mixed, set aside15. One bowl of leftover rice, add one raw egg, put on gloves and mix the rice grains with the egg liquid by hand.

Leftover rice in the fridge for two days is dry, so this operation is to prevent it from becoming too hard when fried16. Use a small amount of oil, if needed, add more cooking oil, stir-fry the egg liquid with the rice, be patient until each grain becomes clear and separate.

17. Add the cooked vegetables into the rice, stir well

18. Add the scrambled eggs, stir well

19. Sprinkle green onion toppings, stir well, can now be served

20. Finished Product

21. Finished Product

22. Finished Product

23. Finished Product.

ThisScrambled Rice is versatile in selection and simple to operate, adding various vegetables makes it nutritionally rich, salty and flavorful. A bowl of this will satisfy your hunger and provide enjoyment. Flexible in ingredients, easy to operate, adding various vegetables, rich in nutrition, salty and fresh tasting, a bowl of this soup will keep you full and satisfied.