Japanese style rice with egg

egg:1 rice:1 bowl mushroom:2 carrot:half garlic bolt:2 diced meat:a few salt:moderate amount soy sauce:moderate amount cooking wine:moderate amount ketchup:moderate amount https://cp1.douguo.com/upload/caiku/7/3/f/yuan_73c0b22b40ca2c1470abe0ea69fbceef.jpg

Japanese style rice with egg

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Japanese style rice with egg

Rice with eggs is a common and popular staple food in Japan. It is made of fried rice wrapped in egg skin. Golden egg skin. Soft and smooth. Red tomato sauce. It's not only decoration, but also seasoning. Just look at the appearance, you will have a big appetite. Let alone attractive aroma. It's absolutely coveted. My son likes fried rice very much. When he came into the kitchen to watch, I had made the fried rice. But I haven't fried the egg skin yet. I'll say you're hungry. Let's have some fried rice first. We'll have this omelet later. My son won't. let's wait. In case I'm full first. I can't eat such delicious food. It's a loss. Ha ha. With this expectation, I'm very happy to be a mother. -

Cooking Steps

  1. Step1:Dice carrot, mushroom and garlic.

  2. Step2:Dice the lean meat, add salt, rice wine and soy sauce to marinate it.

  3. Step3:Heat the oil in the pan. Add the diced meat and stir fry until it changes color. Serve immediately.

  4. Step4:Heat up the oil. First stir fry the mushrooms and carrots.

  5. Step5:Add the garlic.

  6. Step6:Add white rice. Stir fry and spread.

  7. Step7:Finally, add diced meat. Stir well. Season with salt. Serve.

  8. Step8:One egg with a little salt. Break it up.

  9. Step9:Add a little oil to the pan. Low heat. Pour in the egg mixture. When the egg is slightly solidified, pour the fried rice in half. Don't overdo it, or it won't come over.

  10. Step10:Cover the rice with the other half of the eggshell. Pour in a little egg liquid at the edge. Press gently.

  11. Step11:Squeeze some tomato sauce on it. Decorate it. Eat it.

Cooking tips:The skin of the egg is easy to fry or burn. Please pay attention to the following three points. First, you can use two eggs, especially the native ones. They are smaller. They are just right. A little thicker. They are more plentiful and won't break. My egg is bigger. I used one. Second, if there is a non stick pot, it's best. If not, spread the oil evenly on the surface of the pot. But not too much. Use a small fire. In the middle, you can put the flame in the end of the pot. Otherwise, it will burn. Third, you can also add a small amount of water starch in the egg liquid. Beat evenly together. There are skills in making delicious dishes.

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