Salmon And Mushroom Egg Fried Rice at Evelyn Mary blog

Salmon And Mushroom Egg Fried Rice. Beat the eggs and add to the pan, cook, stirring until the egg is scrambled. Salt and pepper your egg mixture to taste. In a mixing bowl, whisk your eggs and add a splash of water; Allow to dry out for at least an hour. Stir to combine and cook 2 minutes. Crack in 2 large eggs. Break 3 cups of refrigerated rice apart, then gently mix it with 2 medium eggs and 1 tsp paprika. Add the rice, peas, salmon, eggs, soy sesame and lemon. Shred your salmon into chunks to be put into the fried rice. The water helps the eggs to be a bit fluffier. Heat 1 tbsp olive oil. 3 large eggs, well beaten. Heat a wok over high heat and add half the oil. Toss the rice in the wok so the grains will fry and mix well with the oil. 2/3 cup diced red bell pepper.

Food over IP Mushroom Egg Fried Rice the IndoChinese way
from foodoverip.blogspot.com

Stir to combine and cook 2 minutes. 3 large eggs, well beaten. Beat the eggs and add to the pan, cook, stirring until the egg is scrambled. Make sure that each grain is coated and there are no lumps. Toss the rice in the wok so the grains will fry and mix well with the oil. And quickly scramble them with. 2/3 cup diced red bell pepper. Allow to dry out for at least an hour. Heat a wok over high heat and add half the oil. Crack in 2 large eggs.

Food over IP Mushroom Egg Fried Rice the IndoChinese way

Salmon And Mushroom Egg Fried Rice Break 3 cups of refrigerated rice apart, then gently mix it with 2 medium eggs and 1 tsp paprika. 3 large eggs, well beaten. Crack in 2 large eggs. Scoot the rice to one side of the pan. Break 3 cups of refrigerated rice apart, then gently mix it with 2 medium eggs and 1 tsp paprika. Shred your salmon into chunks to be put into the fried rice. Heat a wok over high heat and add half the oil. 2/3 cup diced red bell pepper. In a mixing bowl, whisk your eggs and add a splash of water; And quickly scramble them with. Beat the eggs and add to the pan, cook, stirring until the egg is scrambled. Stir to combine and cook 2 minutes. Allow to dry out for at least an hour. Heat 1 tbsp olive oil. Salt and pepper your egg mixture to taste. Wipe out the wok, return it to the heat and when hot, add the remaining oil.

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