Seafood and Egg Fried Rice
1.A bowl of steamed and cool rice
2.Shrimp and Scallops
3.Small celery, chives, carrots
4.Egg and Ham
5.Wash the shrimp and cut it from the back to remove the shrimp line
6.Dice celery, chives, carrot and ham for later use
7.Crack the eggs into the rice and add a spoonful of salt to taste
8.Mix the eggs and rice thoroughly
9.Add oil to the pot and add shrimp and scallop meat Stir fry in the wok first, then set aside for later use
10.Add an appropriate amount of oil to the pot, pour the rice covered with egg liquid into the pot and stir fry over medium heat
11.During the frying process, the water in the rice gradually evaporates, and each grain of rice is separated for good.
12.Pour the diced celery, carrot and ham into the pot and stir fry
13.Then pour in the fried shrimp and scallops
14.It is best to sprinkle shallots and stir fry for a few seconds before serving.
1 The carrots should be diced a little smaller so that they are easy to mature during the frying process.2 The eggs and rice must be stirred evenly so that each grain of rice is soaked in the egg liquid.When frying, do not fry the rice with high heat and low heat.