The taste of Guangyuan in my memory——Cucumber and ham fried rice
Overview
December 1997, Beijing. Here, winter nights come quietly, coldly and deeply. In the campus, the path leading to the north gate is reflected in the dim light. Of the people passing by in a hurry, none of them were familiar to me. Only the warm and flickering lights of the small restaurant outside the north gate were waiting for me. I put down the kettle in my hand, sat quietly in the corner, and looked around with satisfaction. The honeycomb briquettes in the stove glow slightly with red light, burning warmly and quietly, and the air is filled with a faint scent of charcoal fire. This is the taste of home. Master, give me a roujiamo with cucumber, ham and fried rice. ——The sound is not loud, but it is enough for the boss to hear. For me, a student, this is the ultimate luxury in dinner, and I can only enjoy it once a week. ...... =====The dividing line of the deadlock===== December 2017, Chongqing. The nights here are still quiet, cold and deep. And I still remember those winter nights 20 years ago.
Tags
Ingredients
Steps
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Scatter the remaining rice and set aside, dice cucumber and ham sausage, and chop green onions.
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Heat the pan with cold oil, add the diced cucumber, ham and sausage into the hot oil and stir-fry until cooked through.
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Pour in the rice and stir-fry evenly until the rice on the edge of the pot is "bouncing" for the best taste.
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Add salt or chicken essence according to personal taste, turn off the heat and sprinkle in the chopped green onions, stir well, and use the remaining heat of the pot to let the chopped green onions develop their fragrance.
