Scallion Jambalaya
Overview
I was lucky enough to try Wuchang rice and Wuchang porridge rice. Thank you for your trust in Meitian! Today I specially compared these two kinds of rice. Wuchang porridge rice has smaller grains. If Xiaojiabiyu is used to describe porridge rice, then Wuchang rice is more ladylike because its grains are full and uniform in color, and the cooked rice is translucent and fragrant.
Tags
Ingredients
Steps
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This is Wuchang rice. When you cut open the package, a burst of rice fragrance hits your face.
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First put the Wuchang rice into the rice cooker and cook. Prepare the ingredients while cooking. By the way, when the rice cooker is boiling, the aroma of rice fills the room. It’s really fragrant!
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After the rice is done, make the scallion oil. Put the scallions in the cold pan and fry it slowly over low heat.
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Fry over low heat until the scallions are white and brown, then remove the white scallions and the scallion oil is ready. It is very fragrant. If you have enough white scallions, you can make more scallion oil and prepare it. It can be used to mix noodles in summer, or put some in cold dishes, which is very appetizing.
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Then fry the eggs with scallion oil.
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After the eggs are fried, add the base oil and pour in the shiitake mushrooms, ham and corn kernels.
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Pour in Wuchang rice and stir-fry.
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Add a little light soy sauce, salt, and pepper and stir well, depending on your preference. Sprinkle chopped green onion before serving.
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Put it on the plate, the child said to add some sweet and spicy sauce, then add it yourself, add the browned green onions, and a scallion oil jambalaya will be ready!
