Health benefits
Carrots: Strengthen the spleen
Potatoes: Detoxify
Eggs: Protect eyes and improve eyesight
Ingredients
Leftover rice ( 1 bowl ) | Carrot ( Half Root ) |
Cabbage ( a little ) | Potatoes ( 1 ) |
Eggs ( 1 ) | Oil ( a little ) |
Salt ( a little ) | Light soy sauce ( 1 tablespoon ) |
Pepper ( A little ) | Onions ( 2 roots ) |
White sugar ( a little ) |
How to make three-thread fried rice
1. Prepare the ingredients in the picture.Leftover rice, carrots, cabbage, potatoes, onions, and eggs.
2. Crack the eggs into a bowl, add half a tablespoon of warm water and mix thoroughly.
3. Shred the cabbage and chop the green onions.
4.Use tools to grate carrots and potatoes into shreds.
5. Pour oil into the pot and heat it up.
6. Pour in the egg liquid and fry until mixed.
7. Serve out and set aside.
8. Leave oil in the pot, add shredded carrots, shredded potatoes and shredded cabbage and stir-fry evenly.
9. Use a spatula to shovel the vegetables aside, (low heat) pour in the rice with a spatula scattered.
10. Stir well.
11.Add light soy sauce, pepper, salt, sugar and stir well.
12. Pour in the fried eggs and add chopped green onion.
13. Stir-fry evenly.
14. Stir-fry, remove from the pan and serve on a plate, ready to eat.
Tips
When adding the rice, use a spatula to break it up and then stir-fry evenly.Be sure to use low heat, and then stir-fry over high heat.If you like the shredded potatoes to be crispy, you can grate them into shreds and wash away the excess starch with water.They will be very crispy when fried.Add half a tablespoon of Laoganma to stir-fry for a better taste.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
