Mushroom, chicken and egg mixed rice

Overview

I saw Double Mushroom Egg Bibimbap and Scallion Chicken Bibimbap on YouTube. I combined the two and they tasted very good.

Ingredients

Steps

Add an appropriate amount of rice, glutinous rice and millet, mix and cook together to make it delicious and nutritious
Wash it about twice, and then soak the rice for about 5 minutes to allow the rice to absorb the water. You can start cooking when you start stir-frying.
Beat two eggs, add some salt to disperse, and add a little water
Wash the mushrooms and cut into pieces
Remove the bones from the chicken thighs and cut them into cubes. Add salt, meat tenderizer and a small amount of soy sauce. If you have cooking wine, you can also add some.
Shred the ginger (forgive my knife skills), cut the garlic into small pieces, cut the green onions into flowers, and separate the white and green green onions
Heat the pan and pour oil. I still like to use a mixture of grapeseed oil and coconut oil. It is low-fat and delicious
When the oil is hot, add dried chili peppers and dried Sichuan peppercorns and stir-fry until fragrant
Add ginger, garlic and scallions and fry until fragrant
After the flavor comes out, take out all the ingredients you don’t want to eat
Add the chicken thighs and stir-fry until they change color
Add the mushrooms and stir-fry
Add a small amount of water because the mushrooms will release water, so don’t add too much. Taste the taste and add salt as appropriate
After frying, remove from the pot first
Rinse the pot with clean water and heat the pot with oil
Pour in the egg liquid, don’t stir fry in a hurry
After the egg liquid has solidified slightly, use a spatula to gently push the eggs so that they will be tender when fried
When the rice is cooked, weigh it out first
Add the fried eggs
Cover the mushroom chicken
Sprinkle with green onion
Mix well and you’re ready to eat

Overview

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Ingredients

Steps