Main Ingredients:
Leftover rice: 1 bowl; Egg: 1; Red ginseng: 25g; Phosphorus shrimp: 15g; Peas: 20g; Corn kernels: 40g.
Seasonings:
Oil: as needed; Cooking wine: as needed; Ground pepper: as needed; Soy sauce: as needed; Salt: as needed.
Taste: Savory; Cooking Method: Stir-fry; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Cooking Seafood Fried Rice
Take out the phosphorus shrimp and red ginseng from the freezer, and cut the red ginseng into small pieces.
Prepare the leftover rice and other ingredients.
Boil the corn kernels and peas for about 4 minutes, then remove and set aside.
Break up the leftover rice, and add the egg.
Mix well to ensure each grain of rice is coated with the egg mixture.
Heat oil in a wok, then add the rice. Stir-fry quickly until the rice is dry, then turn off the heat.
In another pan, add some oil, then add the corn kernels and peas.
Add the phosphorus shrimp and red ginseng, and a little cooking wine. Stir-fry for a moment.
Pour the cooked ingredients into the rice.
Add salt and ground pepper, then stir-fry.
Finally, add a small amount of soy sauce and stir briefly before serving.
