material
Rice, 2 bowls of eggs, 2 shrimps 100g ham, 50g peas, a handful of carrots, half a mushroom 1-2 chives 1 root salt, a little oil, a little cooking wine.
The method of fried rice with assorted eggs
Dice shrimps, add cooking wine and salt and marinate for a while. Bought fresh shrimp, head off, cut open the back to pick off the shrimp line, and shell it into shrimp. Beat the eggs, add half a spoonful of salt, then add rice and mix well for later use. Dice carrot and ham and slice mushrooms. If you don't like carrots, cut them into pieces, and there is almost no carrot flavor after frying. Take the green part of shallot and cut it into chopped green onion. Heat a small amount of oil at the bottom of the pot, stir-fry carrots and peas for a while, then add shrimps, stir-fry until the shrimps are broken and discolored, add ham and mushrooms, add salt and stir-fry slightly, and set aside. Start the oil pan again, stir-fry the rice mixed with eggs, stir-fry until the rice is loose and the egg liquid is solidified, sprinkle with chopped green onion and stir-fry, add the stir-fried assorted dishes and stir-fry evenly.
Tips
Carotene contained in carrots is fat-soluble, not easy to dissolve in water but easy to dissolve in oil, so it is more conducive to the dissolution of carotene if carrots are fried first.
Difficult-to-cook vegetables (such as raw peas) can be fried in the oil pan first, or they can be blanched and cooled; Easy-to-cook dishes (such as cucumber and ham) can be stir-fried a little later.
Eggs contain monosodium glutamate, the main components of monosodium glutamate, and shrimps and mushrooms are also very fresh, so there is no need to add monosodium glutamate.