材料
- 白飯 兩碗 (見下面煲白飯做法)
- 瑤柱碎 25克 (浸水兩小時)
- 蛋白 兩隻
- 菜心/芥蘭 兩、三條(莖部切片)
調味料
- 鹽 半茶匙
- 鮑魚汁 1湯匙
煲仔飯做法
- 跟平日用電飯煲煲飯一樣,但加入水分比平時煮白飯略少。再加入1茶匙生油。
- 煲熟飯後,耙鬆白飯幫助加速散去水蒸氣。
- 以較寬器皿盛載白飯,於室温放涼,直至白飯冷卻後放入雪櫃雪凍。
炒飯做法
- 冷鑊下油,保持小火。加入蛋白慢慢推至蛋白由透明變成白色,撈起瀝乾油份。
![](https://i0.wp.com/mcfattyhk.com/wp-content/uploads/2022/01/A0C51150-A858-4A7C-937E-56FA1D4F3C6B.png?resize=460%2C256)
![](https://i0.wp.com/mcfattyhk.com/wp-content/uploads/2022/01/CE6E3034-A5F9-41FE-BB8A-1596027393D8.png?resize=460%2C286)
- 原鑊下已瀝乾水分的瑤柱,轉中大火炸瑤柱至金黃色。將大部分瑤柱撈起,瀝乾油份備用。剩餘少部分瑤柱留鑊。
![](https://i0.wp.com/mcfattyhk.com/wp-content/uploads/2022/01/C8A37804-086D-444E-A6B3-B33A7128DAB9.png?resize=410%2C231)
- 轉大火,鑊中加入切片菜心略炒,加入白飯兜炒至飯粒分明。加入已瀝乾油分的蛋白炒勻。
![](https://i0.wp.com/mcfattyhk.com/wp-content/uploads/2022/01/B479A5DD-04BF-4A76-883C-81AD8EB696D8.png?resize=410%2C232)
![](https://i0.wp.com/mcfattyhk.com/wp-content/uploads/2022/01/6DCB3EF1-8705-470B-A276-5A40C92261B3.png?resize=410%2C229)
![](https://i0.wp.com/mcfattyhk.com/wp-content/uploads/2022/01/31F16D89-3475-4D26-8236-78B584B0BDB3.png?resize=410%2C230)
- 落鹽及鮑魚汁調味,兜炒均勻。試味。
![](https://i0.wp.com/mcfattyhk.com/wp-content/uploads/2022/01/893CD448-8E9E-44DC-8EA7-3265ABF78EDA.png?resize=414%2C272)
![](https://i0.wp.com/mcfattyhk.com/wp-content/uploads/2022/01/61E4A03A-84BD-4C06-9998-76E129B1C3D7.png?resize=413%2C272)
- 炒飯上碟,上面鋪上已炸瑤柱絲,即可享用。