Fried rice is a staple food that almost everyone loves. Cooking is simple and convenient, and it can solve the problem of eAautoing a car faster, so it has become a frequent visitor at the table. In my past cognition, fried rice must be kept overnight and refrigerated, which can make the rice grains clear and taste better. But my family generally has no leftovers, so I cook as much as I eat at each meal. If you plan to eat fried rice the next day, you need to cook it one night in advance, which is a bit troublesome. Of course, fried rice is a good way to deal with leftovers.

When my mother stews rice, she always adds some miscellaneous grains to it, which has become my habit for many years. With more and more kinds of miscellaneous grains, I gradually found that some miscellaneous grains are actually not lump by lump, one by one. Although it is not particularly convenient to eat, it is super suitable for fried rice, which is bitter buckwheat rice and buckwheat rice.

This is bitter buckwheat rice, which is not bitter to eat. Protein content is higher than buckwheat. Tartary buckwheat protein has antibacterial, antitumor, blood pressure lowering, serine protease inhibition and other physiological activities, and is rich in 18 amino acids, including 8 essential amino acids needed by human body. Therefore, it is a kind of miscellaneous grains with rich nutrition.

The color is a little dark, and the price is about four or five yuan a catty.

Miscellaneous grains are not cooked as rice, so they need to be soaked in clear water in advance, but it is necessary to pay attention to washing before soaking, and the soaked water cannot be poured out. The nutrition of rice is in the epidermis, so don't be too neat about rice. The key point is that the water absorption of tartary buckwheat rice is particularly strong, and no excess water can be poured out at all.

The soaked tartary buckwheat rice is soft and bulky. I usually soak rice in the morning and stew rice in the afternoon, at least three or four hours in advance.

Pour the soaked tartary buckwheat rice and rice into the rice cooker for stewing. My general rice-water ratio is 1: 1.5. For example, if I eat a measuring cup of rice every meal, I will soak 1/3 cups of miscellaneous grains in advance with a glass of water, and then add 2/3 of the rice and half a glass of water, so that the amount of fried rice does not need to be deliberately reduced, and it will not be sticky.

This is cooked rice, you can see that the lines are clear, and fried rice is particularly convenient.

This is fried rice made of tartary buckwheat rice.

This is buckwheat rice soaked in water. There is a layer of floating foam on the water surface, and the water is very sticky. I don't know why, but it's normal. Don't think it is broken.

Rice grains are also sticky, probably because of their own mucus, and the color itself is a little green.

Cook it with rice. Buckwheat rice tastes rough, and rice can make it smooth and tender. In addition, wild oats should not be eaten too much at a time, otherwise it will easily cause indigestion.

After cooking, the viscosity will be slightly higher than that of bitter buckwheat rice, but fried rice is completely fine.

This is fried rice made of buckwheat rice.

Although fried rice in A Auto Fast is simple and delicious, we should pay attention to controlling the amount of oil. Some people worry that sticking to the pan will put a lot of oil, which is unhealthy. You can choose non-stick pan fried rice. I usually fry chopped green onion with buckwheat rice or buckwheat rice just out of the pot and a little oil. First, I fry the meat and shrimp until they change color. After I stir-fry the vegetables, I turn off the heat, add the rice and stir well, so as to ensure the temperature without worrying about sticking to the pot. Seasoning only needs chicken essence and salt, and you can also add some flavor. Fried rice is high in carbohydrates, so it must be accompanied by vegetables, meat, eggs and so on. Ensure balanced nutrition ~