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1.5 Lb Japanese Ribeye Wagyu -
3 Cups Cooked Jasmine Rice (Recommend - Day Old)
1/4 Cup Oil for Frying
6 Cloves Garlic
5 Eggs
3 Stalks Green onions (Chopped)
1 Small Sweet Onion
12 oz Frozen peas and carrots
1 1/2 Tsp Black Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
Pinah Salt
2 Tsp MSG
1 TBsp Seasme Oil
2 Tbsp Shaoxing wine/Rice Vinegar/Mirin
Sauce -
1 tablespoon + 1 Tsp hot water
1/2 teaspoon sugar
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tbsp + 2 Tsp light soy Sauce
1 1/2 Tsp Dark Soy Sauce
Tiny Pinch Salt
1/2 Tsp Mirin/ Rice Vinegar
1/4 Tsp white pepper
1/2 Tsp MSG (Optional)
Steps -
Make sure all your ingredients are chopped and ready before you start cooking. Use day-old rice for the best results, as it’s less sticky.
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the eggs and scramble them. Once cooked, remove from the pan and set aside.
In the same pan over high heat, add another tablespoon of oil. Add chopped onions, garlic, green onions, and sauté for about 40 seconds or until fragrant.
Break up the cold rice with your hands to remove clumps, then add it to the pan with the onion mixture. Stir-fry for about 5 minutes, ensuring the rice is heated through and starting to get a little crispy.
For the soy sauce mix, hot water,sugar, garlic powder, onion powder,light soy sauce, dark soy sauce, a pinch of salt, mirin, white pepper, and MSG. Add it to the rice and mix until well combined.
Add the peas and carrots into the rice with the previously cooked eggs and mix together until well combined.
Season with black pepper,onion powder, garlic powder, a pinch of salt, and MSG. Add Shaoxing wine and sesame oil.
For the Wagyu, season with salt and white pepper.
Place it in a pan on medium-high heat and cook for 60 seconds on each side. Let it rest for 1 minute.
Pair the Wagyu with the fried rice however you desire. Serve with chili oil and enjoy.
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