Remake the leftover rice with Sichuan style classic dishes - fried rice with fish flavor
Fishy Flavor is a classic of Sichuan cuisine. It is used to make fried rice delicious. It is seasoned with dry red pepper and Pixian bean paste, which is more authentic. But I didn't put either of them on. My son is suffering from acne and dare not give him spicy food. I only used some green pepper to color the rice. It's hardly spicy. It's not very enjoyable to eat. When making this fried rice, parents should remember to use dry red pepper or Pixian bean paste to adjust the flavor.The cold rice is heated in the microwave oven and then fried. The fried rice will be very loose without knots. The diced green pepper must be put last, which will make the fried rice have a clear flavor and especially delicious. If you use Pixian bean paste, remember to chop the bean paste first.
Step 1 . Dice onions, peppers and carrots.
Step 2 . Cut the chicken breast into small dices and paste it with starch, soy sauce and cooking wine (the meat will be tender and smooth when fried in this way).
Step 3 . Heat the oil in the pan, add chopped green onion, ginger and garlic, dry red pepper (or Pixian bean paste) and stir until fragrant.
Step 4 . Add diced chicken and stir fry them.
Step 5 . Stir fry onion and diced carrot.
Step 6 . Add wine (a little), sugar, salt and white vinegar to taste and stir well.
Step 7 . Add rice and stir well.
Step 8 . Add diced green pepper and stir well.
Step 9 . Finally, add chicken essence to taste, turn off the fire, take out the pot, and eat. Fragrant!
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