Main Ingredients:
Leftover Rice: Appropriate amount.
Auxiliary Ingredients:
Taro: Appropriate amount; Dried Shrimp: A little; Shiitake Mushroom: Two; Chinese Sausage: Appropriate amount; Bacon: A little; Napa Cabbage: A little; Purple Cabbage: A little; Carrot: Half; Scallion: Appropriate amount.
Seasoning:
Thirteen Spices: Appropriate amount.
Flavor: Scallion; Cooking Method: Stir-fry; Time: Ten minutes; Difficulty: Simple.
Detailed Steps for Taro Fried Rice
Main Ingredients Needed: Leftover Rice, Taro, Dried Shrimp, Shiitake Mushroom, Chinese Sausage, Bacon, Carrot, Napa Cabbage, Purple Cabbage, Scallion. (The side dishes can be adjusted according to personal taste. The authentic recipe calls for pork belly, but my family doesn’t like greasy food, so I didn’t add it. Squid can also be added, but we didn’t have any at home.)
Cut the taro into small cubes.
Cut the Chinese sausage into small cubes.
Cut the shiitake mushroom into small cubes.
Cut the bacon into strips (I personally prefer larger pieces of bacon).
Shred the napa cabbage, purple cabbage, and carrot, and chop the scallions.
Fry the taro over medium-low heat until fully cooked.
Remove and drain the excess oil.
Heat up some oil in another pan, add the side ingredients, and stir-fry over low heat until fragrant.
Turn up the heat and continue stir-frying with the side dishes.
Add the rice and continue stir-frying.
Add the taro and continue stir-frying.
Season with scallions, thirteen spices, and salt.
Finished.
