分工細微的炒飯(Stir-frying rice) With fine taste

如下配方分開炒熟

 A:紅椒+蒜頭(紅椒炒軟)

B:西洋芹+胡蘿蔔丁+黑胡椒

C:青葱+一顆雞蛋(要炒出葱蛋的香味)

D:義大利熟火腿丁+橄欖油(煸香)

E:一杯印度長米煮熟+橄欖油+二茶匙醬油+塩+白胡椒(把米炒入味)

最後把ABCDE用小火將其和在一起,約一分鐘內拌勻.

A:red bell paper+a clove galic (choped)+Paprika powder

B:celery stalk(peeled fiber)+carrot+grinded black paper(fresh)

C:spring onion + an egg+olive oil 

D:prosciutto cotto cubetti 125 g +olive oil 

E:160g basmati rice cooked + olive oil+3 tea spoon soya source+salt+grind white papper

separately stir flying each, and mix all together with low heat during 1 min.