22 ways to make fried rice (1) 1. Indian basmati rice ingredients:

300 grams of basmati rice, 1 green bell pepper, half a tomato, a little eggplant, and half a carrot Roots, a little cauliflower.

Seasoning:

An appropriate amount of salt, a little chicken essence, 2 tablespoons of cream, a little each of cloves, cardamom, and cinnamon.

Method:

1. Wash the fragrant rice; remove the stems and seeds of the green pepper, wash and cut into pieces; wash the tomatoes and cut into cubes; wash and cut the eggplant into cubes ; Wash the carrots and dice them; wash the cauliflower and cut them into small florets.

2. Put the butter into the pan, add the green pepper and cook for 2 minutes, stirring constantly, add the cloves, cardamom, and cinnamon, stir for another 3 minutes, then add the tomatoes and cook for 3 minutes.

3. Pour the fragrant rice into the pan, let the seasoning cover the rice, then add eggplant, carrots, cauliflower and an appropriate amount of water, stir evenly, bring to a boil, cover the pot and simmer for 20 minutes. After extinguishing the fire, simmer for another 10 minutes before serving. 2. Ingredients for Mediterranean Spanish rice: rice, 1 tomato, 1 onion Seasoning: appropriate amount of salt, a little chicken essence, 3 cloves of garlic, 1 tsp of cumin, 1/4 cup of oil (60ML), 1/2 tsp of salt spoon, 2 tablespoons of tomato paste, and 2 cups of boiling water. Method: 1. Wash and drain the rice, dice the tomatoes and onions, and chop the garlic and set aside. 2. Heat the pot, add oil, when hot, add rice and fry until slightly golden, about 3-5 minutes. 3. Add salt, cumin, onion and garlic and fry for about 1 minute. 4. Then add tomatoes, tomato paste and boiling water, bring to a boil, turn down the heat, cover the pot, and simmer for about 20 minutes, until the water dries up and then serve. 3. Crispy and glutinous seasonal broad bean clay pot rice. Ingredients: Rice, broad beans, bacon, sausage, mushrooms, bamboo shoots, and ginkgo. Seasoning: appropriate amount of salt, a little chicken essence. Method: 1. Cut an appropriate amount of bacon into thin slices, and dice Cantonese sausage, mushrooms, and bamboo shoots; 2. Heat a pan, add oil, broad beans and auxiliary ingredients, add green onion and stir-fry briefly, add salty and fresh seasoning; 3. Boil water and add Boil the rice until the water is 80% dry, add the stir-fry ingredients, and mix well with the rice; 4. Cover the pot, cook over high heat, then turn to low heat and simmer for 20 to 30 minutes. 4. Shrimp Cake and Seafood Fried Rice Ingredients: Shrimp Cake, Minced Garlic, Shrimp, Seeds, Eggs (fried and diced), French Beans (broiled and diced) Seasonings: Appropriate amount of salt, a little chicken essence. Method: 1. Heat the pot and sauté the shrimp cake and minced garlic until fragrant. 2. Fry the rice again until it is dry. Then mix the remaining ingredients and stir-fry together. The seasoning can be adjusted to your liking. The shrimp cake itself also has a salty taste. 5. Glass pilaf rice Ingredients: 500 grams of glutinous rice, 250 grams of iced meat slices, 600 grams of sugar, 10 grams of orange cake, 15 grams of scallion oil, 25 grams of sesame seeds, 15 grams of candied winter melon slices, and 6 red and green cherries. Seasoning: appropriate amount of salt, a little chicken essence. Method: 1. Wash the glutinous rice first, put it in a bowl, add a little water, put it in the steamer and cook until cooked. Cut the orange cake and candied winter melon slices into pieces, add sesame seeds, 450 grams of white sugar, green onion oil and glutinous rice and mix well. 2. Place the iced meat slices on the bottom of the bowl first, then cut the red and green cherries in half and put them on top. Then put the mixed glutinous rice on top, put it in the steamer and cook until it is hot. Turn the bowl over, add 150 grams of white sugar and add water. Add a little starch water to form a thin gravy and pour over it. 6. Ingredients for golden fried rice with eggs and shrimps: 300 grams of rice, 2 eggs, 30 grams of shrimps. Seasonings: a little chopped green onion, 4 grams of salt, a little sugar, a little chicken essence. Method: 1. Crack the eggs into a bowl and beat them up, add rice and mix well; remove the intestines and puree from the shrimps, wash and boil until cooked. 2. Put the pot on the fire, heat the oil, sauté the chopped green onion, add the rice and stir-fry until it turns orange, add the shrimp and stir-fry quickly over high heat, finally add the salt, sugar and chicken essence and stir-fry evenly. 7. Ingredients for green bean and osmanthus rice: Green bean kernels 1 cup white rice 2 cups water 2 cups Seasoning A: 2 tsp sesame oil 2 tsp salt 2 tsp wine 1 tbsp Seasoning B: 1/2 tbsp sugar 1/3 tbsp osmanthus sauce Method: (1) Wash the white rice first, add 2 cups of water, and soak for 15 minutes. Wash and drain the green bean kernels and add to the rice.

(2) Add seasoning A and stir for a while, then put it into the rice cooker and press the switch. (3) After the switch jumps, do not open the lid of the pot. Let the rice simmer for about 15 to 20 minutes. Then open the lid of the pot, add seasoning B and stir evenly from bottom to top with a rice spoon. There is no need to increase or decrease the amount of cooking water when using fresh green bean kernels, because the moisture contained in the green bean kernels itself is enough for the green bean kernels to be cooked thoroughly. 8. Sweet Potato Cheese Rice Ingredients: 1 sweet potato, 1 slice of cheese, 1 slice of white rice, 1 cup of water, 1 cup of seasoning: 1 tsp of salt, 1/3 tbsp of oil. Method: (1) Wash the rice, add 1 cup of water, and soak 15 minutes. (2) Peel and dice the sweet potatoes and set aside. Cut the cheese into small pieces and set aside. (3) Add the diced sweet potatoes and oil to the rice and mix briefly. (4); Put it into a rice cooker and steam until cooked. Immediately after taking it out, add cheese slices and salt and mix well before eating. 9. Ingredients for eggplant-flavored rice: 1 eggplant, ground pork, 3 tablespoons white rice, 1 cup water, 1 cup seasoning A: soy sauce, 1 tablespoon sugar, 1/2 tablespoon salt, 1 teaspoon sesame oil, 1/3 tablespoon seasoning B: green onion 1/2 tbsp minced garlic 1/2 tbsp minced chili 1/3 tbsp Method: (1) Remove the stems of the eggplant, wash them, cut them into small slices, soak them in water, and pick them up when they are ready to cook. Drain and set aside. (2) Wash the rice, drain the water, then add 1 cup of water and soak for 20 minutes. Finally, add the eggplant slices, minced pork and seasoning A, mix briefly, and steam in a rice cooker. (3) After the switch jumps, do not open the lid yet and let the eggplant rice simmer for about 20 minutes. After opening, add Seasoning B and stir evenly from bottom to top with a rice spoon before eating. 10. Ingredients for shrimp rice with bamboo shoots: 1 fresh bamboo shoot, 1/2 cup of chopped shrimp, 2 tablespoons of white rice, 2 cups of water, 2 cups of seasoning A: 1 teaspoon of salt, 2 teaspoons of sugar, 2 teaspoons of sesame oil, 2 teaspoons of seasoning B: 1/ 2 tablespoons shichimi chili powder 2 teaspoons Method: (1) Remove the hard shell of the fresh bamboo shoots and remove the crude fiber. After washing, cut into 2 cm diagonal segments and set aside. Wash the shrimps, remove the intestinal mud, blanch them in hot water and set aside. (2) Wash the rice, drain the water, add 2 cups of water and soak for 15 to 20 minutes, then add the bamboo shoots and Seasoning A, mix well, and cook in a rice cooker. After the switch jumps, do not open it and let it simmer for about 15 minutes. (3) Finally, open the lid, add the blanched shrimp, chopped green onion and seasoning B, mix well, cover and simmer for about 2 to 3 minutes, take it out and serve. 11. Asparagus and Clam Rice Ingredients: 6 sticks of asparagus, 1/2 pound of clams, 1 tablespoon of shredded seaweed, 1 tablespoon of shredded ginger, 1 tablespoon of chili flakes, 1 tablespoon of white rice, 2 cups of water, 2 cups of seasoning: 2 tablespoons of red wine vinegar, 1/2 tablespoon of sugar 1 tsp salt 1 tsp sesame oil 2 tsp pepper 1 tsp Method: (1) Wash the asparagus and cut into 2 to 3 cm sections. Soak clams in water for about 3 hours, spit out sand and set aside. (2) Wash the rice, drain the water, add 2 cups of water and soak for 15 to 20 minutes, then add seasonings, shredded ginger and chili, mix well, put it into the rice cooker and cook until the switch jumps up. It takes another 15 minutes to simmer before the lid can be opened. (3) After opening the lid, add the chopped asparagus, add a little water to the outer pot, press the switch, and cook again. (4) Boil a pot of water, add clams, wait until the mouth of the clam opens, then turn off the heat, use chopsticks to take out the clam meat one by one and set aside. Add the cooked clams and shredded seaweed to the asparagus rice, mix gently with a rice spoon from bottom to top, and serve. 12. Ingredients for celery and salted fish rice: 1 cup diced celery and diced salted fish 2 tablespoons white rice 2 cups water 2 cups Seasoning A: 1 tsp salt, sesame oil 2 tsp pepper, 1 tsp seasoning B: Red wine vinegar 2 tablespoons of sugar Method: (1); Wash and drain the rice, add 2 cups of water and soak for 15 to 20 minutes and set aside. Prepare other materials separately. (2) Add the diced salted fish and seasoning A to the rice, mix slightly, put it into the rice cooker and cook until the switch jumps up, then simmer for about 15 minutes.