Sauce-flavored fried rice
Overview
For working people, cooking needs to be done quickly. Of course, it also needs to be simple and delicious. Fried rice has become my home-cooked delicacy. I have tried all kinds of fried rice (haha, of course, sometimes it tastes good, and sometimes it tastes bad. Not every time I try, I can make a delicious dish). This is the first time I have made sauce-flavored fried rice. The inspiration came from frying rice cakes with barbecue sauce. I used a packet of barbecue sauce (sauce-flavored) and added chives, green peppers, and scallions. The fried rice had distinct grains, just the right amount of dryness and wetness, and a strong aroma. After making a lot of fried rice, I summed up my experience. First: Choosing high-quality rice is the soul of fried rice. I usually choose Wudao Wuchang rice. The Wuchang rice from Wuchang Minle Township is fragrant, full of grains, soft, glutinous and delicious. Second: Soak the rice for 15 minutes (30 minutes in winter) before cooking. This not only saves electricity and cooks faster, but also makes it more fragrant and delicious. Third: Use a good clay pot to make fried rice with 20% less water than usual.
Tags
Ingredients
Steps
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Prepare ingredients: rice, green peppers, onions, scallions, barbecue sauce and other ingredients;
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Wash the rice and soak it for 15 minutes; PS: 15 minutes in summer and 30 minutes in winter.
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Remove the soaked rice, put it into the rice cooker, add an appropriate amount of water, and press the rice cooker button;
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After the rice is cooked, simmer it for 5 minutes, open it, and mix it slightly with a rice spoon;
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Mix rice and barbecue sauce.
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Heat the pan, pour oil, and stir-fry green peppers, onions, and green onions;
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Pour the mixed soy rice into the pot and stir-fry; PS: Stir-fry constantly to prevent sticking;
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Fry until the rice is dancing and "crackling", add the chives and stir-fry well. PS: No need to add salt, the sauce has a salty taste.
