Cantonese Sausage Egg Fried Rice
Overview
Chongqing has really entered a cold winter, just like most other parts of the country. I took the bus from my work at around 4 o'clock. The originally 40-minute journey ended up being stuck in traffic for more than two hours before I got home. This is the rhythm of the weekend. However, although it is the weekend, I still have to work the night after tomorrow, a special program of "Dialogue between the Two Sessions". The topic of the first program is urban transportation. Suddenly I thought of the awkward two-hour journey home today, and the topic was really relevant O(∩_∩)O I had some Cantonese sausage left from hot pot a while ago, and I used part of it to fry an egg and fried rice, and then fried a snow pea.
Tags
Ingredients
Steps
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Use a spoon to break up the overnight rice and set aside. (Using overnight rice for fried rice will make it chewier and chewier.)
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Take one egg, add half a spoon of water, a drop of vinegar and a third of a spoon of cooking wine, beat it thoroughly and set aside. (Adding water and vinegar to the egg liquid can make the eggs more tender, and adding cooking wine can remove the egg smell, but do not add more.)
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Cook the Cantonese sausage and dice it, add chopped green onion and set aside.
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Heat the pan with cold oil. When the oil is hot, pour the egg liquid along the edge of the oil over medium heat and stir-fry with chopsticks. (There needs to be a little more oil for scrambled eggs, and the egg liquid must be poured in after the oil is hot, otherwise the eggs will not be fragrant. You can use chopsticks to break them into small pieces.)
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Add rice and stir-fry evenly.
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Add the cooked diced sausage and stir-fry evenly.
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Turn off the heat, stir in the chopped green onion and salt, and use the remaining heat of the pot and rice to let the chopped green onion develop its fragrance.
