Fried rice with balsam pear sausage(ku gua xiang chang chao fan )

Fried rice with balsam pear sausage

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: add salt to the egg, break it up and set aside;

Step 3: heat the pan, add a little oil and pour in the egg liquid;

Step 4: after the egg liquid is set, shovel it into small pieces and put it out;

Step 5: add a little oil and stir fry the sausages;

Step 6: add ginger powder and stir fry slightly;

Step 7: pour in the bitter melon and continue to stir fry until the bitter melon becomes transparent emerald green;

Step 8: add the prepared rice and stir fry until the rice is clear and free from lumps;

Step 9: add the right amount of salt and pepper, stir well;

Step 10: add the prepared eggs and stir fry;

Step 11: add the chopped green onion and stir well;

Step 12: put it in a bowl.

Materials required:

Rice: 150g

Balsam pear: 1

Sausage: 1

Eggs: 3

Shallot: moderate

Pepper: right amount

Oil: right amount

Salt: right amount

Note: 1. Fried rice is the best leftovers overnight, such rice contains less water, before frying, the rice should be rubbed open without large pieces; 2. First fried eggs, Sheng out of reserve, and then stir fried sausages, stir fried part of the oil; sausage must be sausage or Cantonese sausage, so as to cover the bitter taste of bitter gourd; 3. Add some ginger to stir fry together can also remove part of the bitter taste, bitter gourd stir fried until thoroughly 4. The rice must be fried until the grains are clear without caking; then add salt and other seasonings to stir fry evenly; finally, add the fried eggs and shallots to stir fry evenly.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ku Gua Xiang Chang Chao Fan