foodstuff

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

method of work

1, clean the prepared ingredients, and dice the mushrooms and colored peppers separately for later use.

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

3. Fire the gas stove, put the Jiuyang non-stick wok, 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, stir fry slowly on low heat, and stir fry until the sausage surface turns golden.

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

6. Add the 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-fry the rice evenly, and stir-fry 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, eggs into a clean bowl.

12, stir with chopsticks into a uniform egg liquid, and 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 fried rice just now. The non-stick pan is very clean after frying 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 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 an egg skin. If there is unevenness, you can take the handle of the pot and turn it a few times.

15. When the surface of the egg liquid is slightly solidified, put the fried rice on one side of the egg skin.

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

17. Squeeze tomato sauce on the surface of the egg skin for decoration after cooking.

Second, the egg-filled rice

foodstuff

3 eggs, ham sausage, carrot, cucumber, leftover rice and salt.

method of work

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

2. Put oil in the pot and fry the vegetables.

3. Add the leftover 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 into the egg skin and squeeze in tomato sauce.

Third, the cat egg rice

foodstuff

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

method of work

1, green pepper and crab mushroom are diced, and the side dishes and rice are fried together.

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 the fried rice in the middle.

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

5. Fry another piece of egg skin, cut it in half, and make a cat's 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 two triangles with small tomatoes and put them on your ears.

Fourth, colorful egg-wrapped rice

foodstuff

Leftover rice bowl, 2 eggs, 2 broccoli, half carrot, 1 shallot, proper amount of ham, oil and salt.

method of work

1, cut carrots, ham, broccoli and chopped green onion into small dices for use, and break up an egg.

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

3. Leave the remaining oil in the pot, 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 it, 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 up another egg with a little salt.

7. Wipe a little oil on the pan, pour in the egg liquid and put a proper amount of rice on one end when it solidifies.

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

9. Put it in a plate and squeeze ketchup on it.

Five, egg-filled rice

foodstuff

Appropriate amount of leftover rice, eggs, carrots, mushrooms, cucumbers and salt.

method of work

1, eggs in a bowl, add a little salt to break up (adding salt can make the egg white loose, so the omelet will be smoother and not easy to break)

2. Pour a little oil into the wok first, brush it with a brush after heating, and pour out the excess oil.

3. Remove the pan from the fire. First, pour the egg liquid into the pan, and then slowly shake the pan over 10CM from the fire to make the egg liquid form a circle. A certain distance from the pan 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 shakes into a more uniform circle, move the pot to heat it on the fire. Move the pot to heat the omelet evenly. Don't turn it over in a hurry. When the periphery of the omelet slowly tilts, lift the omelet and turn it over gently. Just turn off the fire.

5. Take out the prepared omelet and put it in a flat plate for later use.

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

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

8. Stir-fried rice is served on the omelet, wrapped, and topped with ketchup and salad dressing.

Six, Japanese-style egg-wrapped rice

foodstuff

Chicken 100g, 2 mushrooms, 1 spoon of milk, appropriate amount of rice, 4 onions1/,appropriate amount of miscellaneous vegetables, 2 eggs and appropriate amount of tomato sauce.

method of work

1, chicken, onion diced 1cm, mushroom diced 5mm, garlic diced, green beans soaked 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 up two eggs and add a spoonful of milk. Add a little oil to the pot, pour in the egg liquid, stir quickly with chopsticks, turn the pot and spread it into an egg skin.

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

Seven, egg-filled rice

foodstuff

Rice 1 bowl, 2 eggs, 50g chicken, 4 onions 1, sweet corn kernels 1 small handful, pea kernels 1 small handful, 2 mushrooms, 2 tablespoons milk, appropriate amount of salt, 3 tablespoons tomato sauce, a little sugar and chives/kloc-.

method of work

1, eggs with milk and a little salt, break up and set aside;

2. Dice chicken and tomato sauce for use;

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

4. Add oil to the hot pot, stir-fry onions and chopped green onion on low fire until they are fragrant;

5. Add the diced chicken, turn to medium heat, and stir fry until the chicken is completely discolored;

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 serve for later use;

9. Heat the pan and brush it with a thin layer of cooking oil;

10, pour an appropriate amount of egg liquid, spread it into a round cake with low fire, without turning it over, until the egg liquid on the surface is solidified;

1 1, move the omelet into the plate and spread a proper amount of fried rice in the middle;

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

Eight, hand-rolled egg-wrapped rice

foodstuff

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

method of work

1, prepare all ingredients, cut them into cubes, and blanch corn kernels and carrots for later use.

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

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

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

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

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

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

Nine, egg-wrapped rice

foodstuff

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

method of work

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

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

3. Prepare all materials: dice carrots, add peas and corn to boiling water, dice ham and onions, and put rice in a small bowl.

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

5. Add the onion to stir-fry and stir-fry the ham.

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

7. Stir-fry the rice, add tomato sauce, season with a little salt, stir well and 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, and put fried rice on one side of the egg skin when the egg liquid is about to solidify.

9. Fold the egg skin in half again, press and stick it firmly at the sealing place, and pour a little tomato sauce after taking out the pot.

Ten, chicken egg rice

foodstuff

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

method of work

1, cut the onion and chicken into small pieces (cut the chicken as small as possible), and blanch the chicken and green beans in hot water separately 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 up 3 eggs and add some milk (or water). Pour some oil into the pot. When the oil is hot, pour a small amount of egg liquid along the pot line first. When the egg liquid solidifies and forms, pour all the remaining egg liquid into the pot and spread it evenly (this is to make sure 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 the egg skin on one side with a shovel, and then slowly tilt the pan. At this time, you will find that the fried rice in the pan will present a beautiful shape along the arc of the pan, 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, when you eat, you can pour ketchup.

Eleven, salmon and tomato sauce egg rice

foodstuff

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

method of work

1, cut the salmon into small pieces, add black pepper and olive oil, mix well and marinate 10 minutes.

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

3. Put the oil in a hot pot, add the marinated salmon pieces and stir-fry until they are 80% ripe.

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

5. Add salmon pieces and tomatoes and stir well.

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

7. Break an egg into egg liquid.

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

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

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

1 1, just squeeze some ketchup on the surface of the egg-wrapped rice.

Twelve, delicious nutritious egg-wrapped rice

foodstuff

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

method of work

1, break 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 meat and add salt and pepper to taste.

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 liquid and spread it into a cake.

7. When the egg liquid is quickly solidified, put a proper amount of fried rice on one side.

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

Thirteen, Japanese-style egg-wrapped rice

foodstuff

2 eggs, cornstarch 1 spoon, rice 1 small bowl, salad oil, white pepper, onion, colored pepper, fresh shrimp, tomato sauce and salt.

method of work

1, fresh shrimp to shrimp line, cut 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, put white pepper, stir-fry until cooked, and serve for later use.

2. Chop the onion, stir fry until cooked, and set aside.

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 onion and chopped colored pepper 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 corn starch and mix well, then add it to the broken egg liquid.

6. Put a small amount of oil in the pan. After the oil is hot, pour the above egg liquid and spread it into an egg cake.

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 omelet on the other side and cover it on the opposite side, and compact the edge with chopsticks.

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

Fourteen, curry egg rice

foodstuff

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

method of work

1, add a little salt to the eggs and beat them evenly, and spread the egg skin on a hot pot with a small fire for use;

2. Stir-fry green beans, corn and carrots with rice after blanching;

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

Fifteen, tomato juice egg rice

foodstuff

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

method of work

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

2, shrimp with a little cooking wine, starch evenly for use;

3, mushrooms are soaked in water and diced for use;

4. Blanch carrots, green beans and corn kernels (be sure to blanch them first, otherwise they will be hard to eat);

5, put a little oil in the pot, stir-fry the shrimps until they change color, and then serve them out;

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

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

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

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

10, put it into a bowl and pour in a proper amount of tomato sauce.