Nan'ao laver Fried Rice (characteristic of seaside fishing village)

Ingredients

Nan’ao Head Water Seaweed

Half sheet

egg

One measuring cup

Fresh shrimp

1/3 root

Thin shell rice

a little

turnip

DICED ONION

a little

None

a little

Chaozhou style preserved vegetables

1/5 of the items

Using one cup of rice (for an electric rice cooker), you can cook two bowls of rice. Soak the rice in clean water for 20 minutes, then use an electric rice cooker and press the “cook rice button”. I added a Cantonese sausage, chopped it up, and cooked it with rice. When the rice is cooked, the sausage is also cooked (you can choose not to put the sausage, please feel free). Note: (Long grain indica rice is better for Fried Rice, such as silk seedling rice, Thai fragrant rice, oil sticky rice, etc.)

Prepare ingredients. Chaoshan dried radish, also known as Chaoshan vegetable jerky, take a small strip, cut it into pieces, chop it up, put it in a flat bottomed pan, low heat, little oil, stir fry until crispy.

Chop the white radish into small pieces, remove the shrimp line from the fresh shrimp, peel off the shell, remove the head and tail, and take out the shrimp. Stir fry fresh shrimp and thin shelled rice briefly for later use. Cut onions, chopped scallions, and celery into pieces.

Take Nan’ao Head Water Seaweed, cut it into half pieces, put corn oil in a flat bottomed pan, heat the oil, use chopsticks to hold the seaweed, pass some oil, fry the seaweed, wait for 5 seconds, pick up the seaweed, the seaweed will become fragrant and crispy, put on disposable plastic wrap gloves, crush the seaweed, leave a little bit and tear it into strips, and later place it on top of the rice. (If you don’t have South Australian seaweed, you can use Korean brand seaweed instead, just shred it.)

Add a little oil to the pot, saut é the diced onions until fragrant, stir fry the diced white radish, add a little salt, until soft, then pour in the rice, shredded eggs, fresh shrimp, and pickled vegetables and stir fry for about 4 minutes. Finally, add the fried seaweed, chopped scallions, and celery, and mix well.

The sweetness of white radish, the deliciousness of fresh shrimp, the crispness of dried vegetables, and the crispness of seaweed all impact the taste buds, creating an indescribable bowl of seaweed rice!