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Rice fried with carrots, eggs and cucumber

Material:

4 bowls of cold rice, 4 eggs, 2 carrots, garlic 2 pieces, 2.5 tea spoons of salt, 1/2 spring onion, cucumber 50 g, 2 soup spoons of cooking oil

Method:
  1. Cut the spring onion, garlic, cucumber and carrots into small bits.
  2. Warm 1 soup spoon of cooking oil with a pan. Put the garlic and carrots into the pan. Stir-fry with quick oven for about 1.5 mintue. Switch off the oven. Take the carrot and garlic bits out from the pan.
  3. Put 1 soup spoon of cooking oil into the pan. Put the cold rice into the pan. Put the egg yolks and white on the rice. Loosen the rice with the turner. Mix the rice and eggs well. 
  4. Stir-fry the rice with moderate oven until the egg mixture on the rice is dry.
  5. Put the carrots, garlic, salt, cucumber and spring onion into the pan. Stir-fry for about 1 mintue with moderate oven.
Chinese food - Riced fried with carrots, eggs and cucumber 
Chinese food - Riced fried with carrots, eggs and cucumber