中文介紹
原料： 隔夜飯400g、香腸70g、青瓜70g、胡蘿蔔50g、雞蛋2個調料：
油3湯匙、鹽1茶勺、料酒1茶匙、白鬍椒粉少許
做法：
1、青瓜洗淨，去皮或者用刀背颳去刺，胡蘿蔔洗淨刨皮；
2、香腸、青瓜、胡蘿蔔都切成小碎丁，雞蛋打散加入料酒拌勻；
3、熱鍋裡面加入1湯匙油，雞蛋放入炒碎盛出；
4、再倒入剩下的油，倒入香腸，翻炒變色後倒入米飯，加入鹽，炒到米飯顆粒狀；
5、接著加入胡蘿蔔和炒好的雞蛋繼續翻炒1分鐘，加入青瓜翻炒20秒，關火；
6、加入白鬍椒粉調味即可。
小貼士：
1、香腸本身非常鹹，鹽減半。
2、白鬍椒粉起到提鮮的作用，給飯增加口感。
英文解說
Material: Overnight rice 400g, sausages 70g, cucumber 70g, carrots 50g, 2 eggs
Seasoning:
3 tablespoons of oil, salt, 1 teaspoon cooking wine 1 tsp white pepper
Practices:
1, Cucumber Wash, peel or scrape off with knife blade stabbed, carrots, wash skin planing;
2, sausage, cucumber, carrots are cut into small small pieces, add wine and mix well beaten eggs;
3, inside the wok with 1 tablespoon oil, fried eggs, broken into dishing out;
4, then pour the remaining oil into the sausage, stir fry color and pour into rice, add salt, Scoop rice grain;
5, then add carrots and continue to stir fry for 1 minute a good egg, add cucumber and stir fry for 20 seconds, turn off the heat;
6, add white pepper seasoning.
Tips:
1, the sausage itself is very salty, the salt in half.
2, put fresh white pepper role to play, to increase the taste of rice.
