炒飯粒粒分明秘訣❤️🔥用鐵鑊5分鐘就炒好😎快過用易潔鑊好多！而且材料好簡單屋企隨時都煮到！
我習慣用即日煲的飯煮，口感沒隔夜飯那麼乾！而且可以隨時煮到炒飯，無需前一日預先煮飯🙂↕️記得要用泰國香米，成功率大大提升！第一次煮可以先試2隻蛋，會更容易將飯炒到乾身！
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💗櫻花蝦蔥花蛋炒飯📝食譜
烹調時間⏱5分鐘
🔸材料🔸(2-3人份)
泰國白飯 2碗
蛋 2-3隻
櫻花蝦 20g
鹽、胡椒粉
蔥 1棵切粒
🔹做法🔹
- 電飯煲煮熟米飯，拌散放涼30分鐘；蛋液加入鹽、胡椒粉拌勻備用
- 下油開鑊，倒入蛋液，中間拌入米飯，大火快手炒均至蛋液沾上米飯，繼續炒至乾身；加入櫻花蝦，下鹽調味；灑上蔥花炒至粒粒分明即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
2 bowls of Thai white rice
3 eggs
20g sakura shrimps
Salt, pepper
1 scallion, diced
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Cook rice in a rice cooker, fluff it, and let cool for 30 mins. Beat eggs with salt and pepper, set aside.
- Heat oil in a wok, pour in the egg mixture, add rice in the middle, and stir-fry quickly over high heat until dry. Add sakura shrimps, season with salt, sprinkle with diced scallions, and stir-fry until each grain of rice is separated.
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