In fact, if you don't pay attention to the appearance, you can fry a poached egg or fried egg together, and the taste is still delicious, mainly because fried rice is wrapped in curry juice, which is very fragrant. If only curry powder is used to cook this fried rice, the aroma of this curry will not be achieved. Personally, I think curry powder tastes lighter than curry blocks.
I have lived in Southeast Asia since I was born, which may not be called the spice country. There are mainly two ethnic groups who use spices to make all kinds of curry and Chili sauce in their daily diet, so I am also used to spicy curry with strong spicy flavor. Japanese curry is not spicy, and it has a strong curry flavor, which is very suitable for friends who don't eat spicy food.
Difficulty: side dish (intermediate) time: 10-30 minutes.
condiments
Dosage: (3 persons) 4 original curry blocks.
Rice, 3 bowls of chicken fillet 100G
condiments
Carrots and potatoes 1
2 tablespoons red pepper and half an onion.
3 eggs and 2 tablespoons mung beans.
2 tablespoons corn, 2 tablespoons Lin Wei.
Black pepper 1G
Steps of Japanese curry egg-wrapped rice
1. Dice chicken fillet, add 1 tablespoon of Lin Wei and black pepper, and marinate for 10 minute. Dice red pepper, potato, onion and carrot for later use. After breaking the eggs, add 1 tbsp Lin Wei and stir well.
2. Put the curry pieces in a bowl and soak them in a bowl of hot water. Water quantity is the weight of rice bowl.
3. Stir-fry the ingredients for cooking first, and put half of diced potatoes, diced carrots and corn kernels into the pot.
4. Stir-fry until fragrant, add a little green beans, add 1 tbsp of water, stir-fry until cooked, and then serve.
5. Pour the soft curry pieces into the pot and bring to a boil over medium heat.
6. Curry cubes will soon thicken. If the water is not enough, you can add half a bowl of water.
7. Cook and put in a bowl for later use.
8. Put the right amount of oil in the pot, add the onion and fry until golden brown.
9. Add the remaining diced potatoes, green beans, carrots, corn kernels and chicken fillet and stir fry 1 min.
10. Add the freshly cooked curry sauce and add it according to your personal taste. There is no need to add any seasoning because the curry sauce already has seasoning. I cooked fried rice for three people, so I added about 4 tablespoons of curry sauce.
1 1. Stir-fry all the ingredients and stir-fry the chicken fillet until the color turns white.
12.
13. Stir the rice and curry materials evenly until the rice absorbs the curry juice.
14. Put the rice in a bowl and compact it with a spoon.
15. Pour the fried rice into a plate, cover it with plastic wrap and knead it into an olive shape by hand. You can also pour the fried rice directly into the plate.
16. put a proper amount of oil in the non-stick pan, which is slightly more than fried eggs.
17. Control the heat on medium heat and pour the eggs into a non-stick pan.
18. Quickly stir-fry and mash the eggs with chopsticks or spatula.
19. Tilt the pot with one hand and shovel all the eggs to the side of the pot.
20. Pour the egg liquid on both sides into the center of the egg. This action should be quick, or the eggs will be overcooked, so that the cut eggs will not juice.
2 1. Put the boiled eggs on the fried rice immediately. My boiled eggs are still a little too soft and inelastic. When eating, cut the center of the egg with a knife, so that the left and right sides of the egg will be covered with fried rice, and then drenched with the curry sauce just left.
22. finished products.
23. finished products.
24. finished products.
25. finished products.
26. finished products.
27. finished products.
skill
-The instant curry has seasoning, but I didn't add salt. Personally, I think it is appropriate to add any seasoning. -when scrambled eggs, the heat must be medium, not low, or the eggs will not form.
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