food

3 eggs, 1 bowl of golden rice, 3 mushrooms, half sausage, appropriate amount of colored pepper, purple cabbage 1 slice, coriander 1 root, appropriate amount of cooking oil, a little salt, water 1 spoon, starch 1 spoon, a little pepper and tomato sauce.

working methods

1. Clean the prepared ingredients, and cut the mushrooms and colored peppers separately for later use.

2. Dice sausage and purple cabbage separately for later use.

3. Gas stove fire, put a Jiuyang non-stick pan, heat it and pour in a little cooking oil (you don't need to put too much oil, it will produce oil during the sausage frying process).

4. After the oil is heated, add the diced sausage and stir-fry it slowly over low heat until the surface of the sausage turns golden yellow.

5. Add the diced mushrooms and stir-fry until the mushrooms change color and the surface becomes soft.

6. Add golden rice and stir fry together (the rice is scattered with a spatula before entering the pot, and it is easier to be heated evenly after entering the pot).

7. Stir the rice evenly and stir the rice pieces.

8. Add diced colored pepper, purple cabbage and appropriate amount of salt and stir fry together.

9. Stir well, sprinkle with a little pepper and coriander and mix well.

10, fried rice out of the pot for later use.

1 1, put the eggs in a clean bowl.

12, stir with chopsticks into a uniform egg liquid, then pour in water starch and stir evenly (water starch is a mixture of water and starch).

13, spread the egg skin with the pan that just fried rice. The non-stick pan is very clean after fried rice, so it can be used directly without cleaning. Drop a few drops of cooking oil into the pot and wipe it evenly.

14. After the oil is hot, pour in the egg liquid, and pour the egg liquid from all sides to the middle, so that the egg liquid naturally flows to the middle of the pot and spreads into a layer of egg skin. If there is any unevenness, you can turn the handle of the pot a few times.

15. The surface of the egg liquid is slightly solidified, and the fried rice is placed on one side of the egg skin.

16. Fold the other half of the egg skin in half, shape, press the edge, fry for a while, and take it out.

17, after cooking, squeeze ketchup on the surface of the egg skin for decoration.

Second, the egg-filled rice.

food

3 eggs, sausage, carrots, cucumbers, leftover rice, salt.

working methods

1, all ingredients are ready, vegetables and ham are diced, and eggs are scattered.

2. Put oil in the pan and stir-fry vegetables.

3. Add the remaining rice and fry until cooked, and add some salt to taste. You can add seasoning according to your favorite taste.

3. Fry three eggs and two egg skins for later use.

4. Add fried rice to the egg skin and squeeze in tomato sauce.

Third, cat and egg rice

food

Appropriate amount of rice, half a green pepper, half a red pepper, 2 eggs, appropriate amount of crab mushroom and appropriate amount of salt.

working methods

1, diced green pepper and crab mushroom, fried rice with side dishes.

2. Grease the pan, break up the eggs, pour them into the pan and spread them into egg skins.

3. Fry until the egg liquid is solidified, turn over and put fried rice in the middle.

4. Fold the egg skin in the middle. When all four sides are folded, turn it over. This is a cat's face.

5. Fry another piece of egg skin and cut it in half to make a cat ear.

6, spread some rice in the middle of the egg skin, fold the cage, the prototype of the cat.

7. Cut out the cat's eyes, nose and beard with seaweed and put them in the right place.

8. Cut out two triangles with small tomatoes and put them on your ears.

Fourth, colorful egg-wrapped rice.

food

Leftover rice bowls, 2 eggs, 2 broccoli, half a carrot, chives 1 root, moderate amount of ham, moderate amount of oil and salt.

working methods

1. Cut carrots, ham, broccoli and chopped green onion into cubes of similar size and break an egg.

2, hot pot hot oil, pour the egg liquid into the pot and fry until golden brown.

3. With the remaining oil in the pan, stir-fry the diced carrots until soft, then stir-fry the broccoli and diced ham evenly.

4. Pour in the leftover rice and stir fry, then add the fried eggs and stir well.

5, add salt and chopped green onion to taste and stir well, and the rice will be fried.

6. Break another egg with a little salt.

7. Put a little oil on the pot, pour in the egg liquid, and put a proper amount of rice at one end after solidification.

8. Fold the egg skin on the other side in half and put it into the plate in turn.

9. put it on a plate and squeeze it with ketchup.

Five, egg-filled rice

food

Proper amount of leftovers, eggs, carrots, mushrooms, cucumbers and salt.

working methods

1, put the eggs in a bowl and add a little salt to break them up (adding salt can relax the egg whites, so that the egg rolls will be smoother and not fragile)

2. First pour a little oil into the wok, brush it with a brush after heating, and dump the excess oil.

3. Remove the pan from the fire, first pour the egg liquid into the pan, and then slowly shake the pan at a distance of 10CM to make the egg liquid form a circle. A certain distance from the pot will prolong the solidification time of the egg liquid and give you time to shake the egg liquid into a circle.

4. After the egg liquid is shaken into a more uniform circle, move the pan and heat it on the fire. Move the pan and heat the omelet evenly. Don't rush to turn it over. When the periphery of the omelet slowly tilts, lift the omelet and turn it over gently. Turn off the fire.

5. Take out the prepared egg roll and put it on the flat for later use.

6. Add a little oil to the wok, add carrots and stir-fry mushrooms until soft.

7. Then pour in the rice, add salt and stir fry. After the rice is fried, pour in diced cucumber and turn off the heat.

8. Put the fried rice on the egg roll, wrap it, and pour it with ketchup and salad dressing.

Six, Japanese-style egg-wrapped rice

food

Chicken 100g, 2 mushrooms, milk 1 teaspoon, appropriate amount of rice, onion 1/4, appropriate amount of miscellaneous vegetables, 2 eggs and appropriate amount of tomato sauce.

working methods

1, chicken, diced onion 1cm, diced mushrooms 5mm, diced garlic and soaked green beans in water.

2. Add a little oil to the pot, add onion powder and stir fry until the onion turns yellow and discolored, add diced chicken, add mushrooms, add tomato sauce, stir fry evenly, and add green beans.

3. Stir fry until the soup is basically dry, add rice and stir fry evenly, and serve for later use.

4. Break two eggs and add a spoonful of milk. Add a little oil to the pan, pour in the egg liquid, stir quickly with chopsticks, turn the pan over and spread it into a layer of egg skin.

5. Add the rice, fold it in half, pour the egg-wrapped rice into the plate and decorate with tomato sauce.

Seven, egg-filled rice

food

1 bowl of rice, 2 eggs, 50g chicken, 1/4 onions, 1 small handful of sweet corn, 1 small handful of peas, 2 mushrooms, 2 tablespoons of milk, appropriate amount of salt, 3 tablespoons of tomato sauce, a little sugar, 1 chives and shallots.

working methods

1, add milk and a little salt to the eggs and break them up for later use;

2. Dice chicken and tomato sauce for later use;

3, peas and corn kernels are cooked and drained for use; Dice onion, chives and chopped green onion, and dice mushrooms after boiling;

4. Come on in a hot pot, stir-fry onions and chopped green onion until fragrant;

5. Add diced chicken, turn to medium heat and stir-fry until the chicken completely changes color;

6. Add peas, corn kernels and diced mushrooms and stir fry for a while;

7. Add rice and tomato sauce and continue to stir fry for 2 or 3 minutes;

8. Finally, add salt and sugar to taste, stir well, and take it out for later use;

9. Heat the pot and brush a thin layer of cooking oil;

10, pour an appropriate amount of egg liquid, spread it into a round cake with low fire, and do not turn it over until the egg liquid on the surface is solidified;

1 1. Move the egg rolls into the plate and spread a proper amount of fried rice in the middle;

12, roll it up from both sides to the middle, turn it over and pour a proper amount of tomato sauce.

Eight, hand-rolled egg-wrapped rice

food

Appropriate amount of rice, 2 eggs, minced meat, ham, mushrooms, corn, carrots, shallots and salt.

working methods

1. Prepare all the ingredients, dice them, and blanch the corn kernels and carrots for later use.

2. Heat a little oil in the pot, stir-fry minced meat, stir-fry chopped mushrooms, and finally stir-fry ham, corn and carrots.

3. Add the rice, add a little salt, stir fry evenly, turn off the fire, sprinkle with chives and stir fry evenly, and put it in a container.

4. Knock the eggs into the bowl, add a little salt, stir gently, and sieve to remove bubbles.

5. Brush a thin layer of oil on a non-stick pan, heat it to 50%, pour in a little egg liquid, turn the pan over, spread it evenly on the bottom of the pan, and fry it on low heat.

6. Take an egg skin and put a proper amount of rice horizontally.

7. Fold both sides in the middle, tie up the scallion leaves scalded with boiling water to form a hand roll, and eat it directly in your hand.

Nine, egg-wrapped rice

food

3 eggs, a small bowl of rice, a little onion, a little carrot, a little corn, a little pea, a little ham, 8 shrimps, a proper amount of salad oil, cooking wine, salt, pepper, tomato sauce and water starch.

working methods

1. Wash the shrimp, cut it into dices, add a little cooking wine, salt and pepper and marinate for a while.

2. Add a little salt to the egg and a little water starch.

3. Prepare all the ingredients: diced carrots, peas and corn in boiling water, diced ham and onions, and rice in a small bowl.

4, hot oil in the pot, stir-fry the shrimp first.

5. Add onion and stir fry, then stir fry ham.

6. Then add diced carrots, peas and corn kernels and stir fry. Stir-fry and pour in the rice.

7. Stir-fry the rice, add tomato sauce, season with a little salt, and stir well to serve.

8. Wash the pan, add a tablespoon of oil, pour in 1/2 egg liquid, turn the pan and spread it into an egg skin with uniform thickness. When the egg liquid is about to solidify, put fried rice on one side of the egg skin.

9. Fold the egg skin in half again, press it firmly at the seal, and pour a little ketchup after the pan.

Ten, egg rice

food

Appropriate amount of rice, onion, chicken leg, green beans, 3 eggs, white pepper, tomato sauce, milk, butter and soy sauce.

working methods

1. Cut the onion and chicken into small pieces (the smaller the chicken, the better), and blanch the chicken and green beans with hot water respectively for later use.

2. Put a little oil and butter in the pan, stir-fry onion and chicken (medium heat), then add peas and rice and stir well. Then add pepper, a little salt, tomato sauce and soy sauce to taste and color. Out of the pot for later use.

3. Break 3 eggs and add some milk (or water). Pour some oil into the pot. When the oil is hot, first pour a small amount of egg liquid along the pot line. After the egg liquid is solidified, pour all the remaining egg liquid into the pot and spread it evenly (this is to ensure that the rice is not easy to spread).

4. After the eggs are half cooked, put the fried chicken fried rice in the middle. Gently lift one side of the egg skin with a shovel, and then slowly tilt the pan. At this time, you will find that the fried rice in the pot will present a beautiful shape along the arc of the pot, and put the egg skin on it. Operate the other side in the same way. After molding, it can be buckled in a plate.

5. You can pour ketchup when eating.

Eleven, salmon tomato sauce egg rice

food

Salmon 80g, rice 300g, 2 eggs, tomatoes 80g, Heinz ketchup 30g, salt 4g, black pepper 2g, olive oil 30ml.

working methods

1. Cut the salmon into small pieces, add black pepper and olive oil, mix well and marinate for 10 minute.

2. Wash the tomatoes and cut them into small pieces.

3. Put the oil in a hot pan, add the marinated salmon pieces and stir-fry until it is 80% cooked.

4. Add an egg to another pot, stir fry, add rice and stir fry until the rice grains are even.

5. Add salmon pieces and tomatoes and stir well.

6. Add tomato sauce and salt and stir-fry for 30 seconds.

7. Beat the eggs into egg liquid.

8. Add proper amount of peanut oil to the wok, evenly pour the egg liquid and spread it out.

9. After the surface of the egg liquid is basically solidified, add half of the egg skin to the fried rice.

10, close the other half of the egg skin, fry for a while and put it on the plate.

1 1. Squeeze some ketchup on the surface of the egg-wrapped rice.

Twelve, delicious and nutritious egg-wrapped rice

food

Egg 1 10g, rice 400g, onion 50g, lunch meat 100g, cucumber 100g, oil, salt, pepper and water starch.

working methods

1. Beat the eggs into liquid, add appropriate amount of water starch and stir well.

2, lunch meat, cucumber, onion diced.

3, pour the right amount of oil into the pot to heat, add diced cucumber and onion, stir-fry the fragrance.

4. Add diced lunch and season with salt and pepper.

5. Pour in the rice, add the appropriate amount of tomato sauce, and continue to stir fry for a while.

6. Pour the oil into another pot and heat it. Pour in the stirred egg mixture and spread it into a cake.

7. When the egg liquid is almost solidified, put a proper amount of fried rice aside.

8, fold in half, press the edge, and pour the ketchup out of the pot.

Thirteen, Japanese-style egg-wrapped rice

food

2 eggs, 1 teaspoon corn starch, 1 small bowl of rice, salad oil, white pepper, onion, colored pepper, fresh shrimp, tomato sauce and salt.

working methods

1, remove the shrimp line from the fresh shrimp and cut it into small pieces for later use. Cut onions and colored peppers into small pieces for later use.

2, put a small amount of oil in the pot, add fresh shrimp, add white pepper, stir-fry until cooked, and set aside.

2. Chop the onion and stir-fry until cooked.

3. Add chopped colored peppers, stir-fry until cooked, and serve for later use.

4. Add rice, stir-fry until the rice grains are scattered, add fresh shrimp, chopped green onion and pepper powder and stir-fry a few times, then add tomato sauce and a little salt and stir-fry until cooked.

5. Add a small amount of water to the corn starch and stir well, then add it to the broken egg liquid.

6. Put a little oil in the pot. When the oil is hot, pour in the egg liquid and spread it into an omelet.

7. When the egg liquid on the surface of the omelet is about to solidify, code the rice on one side of the omelet.

8. Gently lift the egg roll cover on the other side and press the edge with chopsticks.

9, after the pot, code the plate, squeeze ketchup on the surface, and code a few seasonal fruits on the side of the plate.

Fourteen, curry egg rice

food

2 eggs, rice, green beans, carrots, corn, curry powder.

working methods

1, add a little salt to the eggs, and spread the egg skins on a small hot pot for later use;

2. Blanch green beans, corn and carrots and stir-fry them with rice;

3. Add a little curry powder and stir well. Put it on a plate and squeeze it with ketchup.

Fifteen, tomato juice and egg rice

food

Appropriate amount of carrots, corn kernels, green beans, shrimps, mushrooms, eggs, rice, oil, tomato sauce, salt, cooking wine and starch.

working methods

1, diced carrots, green beans and corn kernels for later use;

2. Mix the shrimps with a little cooking wine and starch for use;

3, mushrooms soaked in water and diced for use;

4. Blanch carrots, green beans and corn kernels (you must blanch them first, otherwise they will taste bad);

5, put a little oil in the pot, fry the shrimps until they change color, and then go out of the pot;

6. Stir-fry diced mushrooms and add blanched carrots, green beans and corn kernels;

7. Add shrimps and stir-fry evenly, and add hot rice and stir-fry evenly;

8. Add a proper amount of salt, add tomato sauce and stir well;

9. Break the eggs and spread them into egg skins. Put a proper amount of fried rice on the egg skin and close the egg skin.

10, put in a bowl, and pour in a proper amount of tomato sauce to finish.