Health benefits
Onions: detoxify
Carrots: strengthen the spleen
Cumin: regulate qi, relieve pain, dispel cold
Ingredients
Lamb neck ( 100g ) | Onion ( Half ) |
Carrot ( Half root ) | Onion ( A small Put ) |
Salt ( 1.5 teaspoons ) | Cumin ( 2 teaspoons ) |
Oil ( 2 tablespoons ) | Cooking wine ( 1 tablespoon ) |
Leftover rice ( A bowl ) |
How to make mutton fried rice
1. Prepare a bowl of leftover rice ; Cut the mutton into small cubes; cut the onion into small cubes; cut the carrot into small cubes; chop the green onion and set aside.
2. Add oil to the pot, stir-fry the sheepskin fat cut from the mutton over low heat until the oil comes out , take it out and don’t use it.
3. Stir-fry the diced mutton over high heat until the surface of the mutton tightens and the color turns golden.
4. Pour in a spoonful of cooking wine.
5. Add the onions and carrots and stir-fry for one minute until the onions are fragrant.
6.Add salt and cumin powder, you can add more cumin powder.
7.Put the remaining rice into the pot and beat it up.Use a wooden spatula to make continuous circular motions.Don't press it with a shovel, as the rice grains will break.Cook until the rice grains are clearly loose.
8.Sprinkle chives before serving.
9.Eat the fragrant mutton fried rice while it’s hot!
Tips
1.For rice, it is better to use leftover rice to make fried rice.It has less water and the grains are distinct when fried.Don't chop with a shovel when frying, as it will chop the rice grains into pieces.Use light pressure to make circles.The rice will naturally fall apart as it loses moisture.
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