炒飯做法同材料

西炒飯Tomato sauce fried rice
材料Ingredients:

白 飯 2碗 (隔 夜 更 佳 )plain rice 2 bowls (leftover rice prefferred)
蕃 茄 2-3個 tomatoes 2-3 pcs
洋 蔥 半 個 onion 1/2pc
火 腿 數 片 ham few pieces
煙 肉 3條 bacon few pieces
雜 菜 半 杯 assorted veggies--(corn,peas and carrots) 1/2cup
調味Seasoning:
蕃 茄 漿 2湯 匙 tomato ketchup 2tbsp
糖 1茶 匙 sugar 1tsp

鹽 、 生 抽 各 少 許salt,light soya sauce
製法Cooking Method:
1.燒 熱 油 鑊 ， 炒 香 切 成 絲 的 煙 肉 、 火 腿 及 洋 蔥 ， 再 加 入 白 飯 及 雜 菜 炒 勻 。
1.Heat oil in wok, fry onions,bacon and ham.
Add in rice and assorted vegetables and stir well.Set aside.

2.蕃 茄 切 成 細 粒 ， 加 蕃 茄 漿 及 糖 於 鑊 中 煮 溶 ， 再 加 入 已 炒 的 飯 兜 勻 ， 加 入 適 量 鹽 、 胡 椒 粉 調 味 。
2.Cut tomatoes into cubes,and fry them in pan,adding in the sugar and ketchup. Cook for a while until it becomes a tomato sauce. Add in the fried rice and stir well, until all the rice is evenly covered with tomato sauce.
小貼士Cooking Tips:
選 擇 較 熟 的 蕃 茄 會 更 好 味 。
Choose ripe tomatoes for this recipe.
菠蘿炒飯Fried Rice With Diced Pineapple
材料及份量Ingredients and Amount:

菠蘿1個1 pineapple

白飯3碗3 bowls cooked rice
蝦仁80g80g shelled shrimps

叉燒80g80g roasted pork
洋蔥粒2湯匙2 tbsp diced onion

紅辣椒(切粒)半隻1/2 chilli(diced)

蔥花1湯匙1 tbsp diced spring onion
芫茜碎少許a few crushed parsley


調味料Seasoning:
魚露2湯匙2 tbsp fish gravy
製法Cooking Steps:

1.菠蘿由頂部約1/4處打橫切開，將內裡果肉挖出並切粒待用（約有半杯），保留原整皮殼，抹乾殼內果汁，放入預熱焗爐內焗熱。
1.Cut pineapple at 1/4 of its length. Scoop out the flesh. Dice the flesh(1/2 cup). Retain the hollow pineapple and wipe it dry. Put it into a pre-heat oven to bake until hot.
2.洗淨蝦仁及抹乾，起鑊爆香待用，叉燒切粒待用。
2.Wash the shrimps.Wipe them dry. Saute. Dish up.
3.燒熱二湯匙油，爆香洋蔥粒和紅椒粒，加入白飯及調味料，炒至飯熱。加入菠蘿粒、叉燒粒、蝦仁兜炒一會盛入菠蘿殼內，最後灑上蔥花及芫茜，即可以食。
3. Heat work with 2 tbsp oil. Saute spring onion and red chilli. Add cooked rice and seasoning.Stir until rice hot. Add pineapple flesh, roasted pork and strimps.Stir-fry for a while. Stuff the pineapple shell. Add spring onion and parsley.Serve hot.
小貼士Tips:

因菠蘿已有酸味，請酌量放入調味料。
As pineapples gives a soury taste, add fish sauce to your own tasting.









2009-01-03 22:52:37 補充：
菠蘿海鮮加炒飯

材料 Ingredients:
1- 新鮮中型菠蘿1個 (1 medium fresh pineapple)
2- 煮好既白飯3嘜 (white rice 3 cup cooked)
3- 急凍雜錦海鮮(400g裝)2包 (Frozen sea fruit mix 400g 2 bags)
4- 去皮雞錘肉2隻 (2 Skiness, boneless chicken drum, shredded)

2009-01-03 22:52:48 補充：
5- 金不換葉5-6塊 (Thai basil leaves 5-6 pieces)
6- 蒜蓉1湯匙 (chopped garlic 1 tbsp)
7- 大青椒1個 (Large green pepper, shredded)
8- 蛋4隻, 發成蛋漿 (4 eggs, blended)
9- 薑片4塊 (Ginger, 4 slides)
10- 中洋蔥1個切粒 (Medium onions, shredded)

2009-01-03 22:53:10 補充：
調味粉 Seasoning:
1- 黃薑粉 1 湯匙 + 2 湯匙水成黃薑漿 (Turmeric power 1 tbsp + 2 tbsp water)
2- 李x牌咖哩醬2湯匙 (curry paste 2 tbsp)
3- 雞粉 1湯匙 (Chicken powder 1 tbsp)

2009-01-03 22:54:39 補充：
做法 Methods:

1- 先將菠蘿橫切開1/4

1- Cut 1/4 off the pineapple like the picture above

2- 將菠蘿肉取出, 浸入鹽水
(我用刀, 插到最深, 但不要吉穿菠蘿, 再沿邊一路戒開, 然後用鐵湯匙一匙畢出菠蘿肉, 約15分鐘)

2- Dice the pineapple by using the soup spoon. Be aware not to break the pineapple skin

2009-01-03 22:55:12 補充：
3- 煲好滾水, 放入薑片, 將急凍雜錦海鮮出水

3- Boil water, put gingers and mixed seafruit boil for 5 min. Drain the water.

4- 雞肉用基本野醃一醃15分鐘, 切絲

4- Minarinde the chicken for 15 mins

2009-01-03 22:56:13 補充：
5- 快火落油起鑊, 爆香蒜蓉, 加1湯匙咖哩醬炒熟雞肉, 放入隔水用的籬

5- Add oil to the pan with high heat. Stir-Fry the garlic, add 1 tbsp curry paste and stir-fry the chicken until done. Put the chicken aside

2009-01-03 22:56:24 補充：
6- 快火落油起鑊, 炒香洋蔥粒至軟身, 加入青椒略炒

6- Add oil to the pan with high heat. Stir-Fry the onion until it turns soft. Add and stir-fry the green pepper

2009-01-03 22:56:57 補充：
7- 同時, 加入雜錦海鮮, 熟雞肉, 加1湯匙咖哩醬, 雞粉, 適量既鹽略炒, 放入隔水用的籬, 隔開所有水及油份

7- Add back the seafruit mix and chicken, 1tbsp curry paste, chicken powder, a bit of salt, mix all ingridents. Put them aside

2009-01-03 22:57:37 補充：
8- 快火落油起鑊, 落飯, 加1/3蛋漿, 快手兜勻, 加少許鹽調味, 再加1/3蛋漿, 快手兜勻, 加適量魚露調味, 再加1/3蛋漿, 快手兜勻, 最後加入黃薑漿快速兜勻

2009-01-03 22:57:44 補充：
8- Add oil to the pan with high heat. Put 1/3 of blended egg and rice. Stir-fry it quickly. Add a bit of salt. Add another 1/3 of blended egg and fish sauce, mix it well with the rice. Add the last 1/3 of blended egg and Turmic paste. Mix it well

2009-01-03 22:58:10 補充：
9- 加會所有材料, 略炒, 最後才加上菠蘿及金不換兜勻, 放入菠蘿內即成

9- Add back the seafruit and chicken. Stir-fry it with the rice. Add the pineapple and basil leaves at the end and mix it well.

材料（2人份） Ingredients (Serves 2）：
黃梨半粒切丁 Half pineapple, cut into 1cm dices form
熟飯（2人份） Cooked rice (serves 2)
青豆七八條吧，切丁 8 Green beans， cut into small slices
紅蘿卜切丁 Diced carrots
江魚仔少許 Anchovies
雞蛋兩粒打散 2 beaten eggs
雞柳一撮剁碎（剛巧有！=P） Some chopped chicken fillets

調味料 Seasoning：
鹽少許 Pinch of salt
醬油二湯匙 2 tbsp of Soy Sauce

做法 Methods：
1. 燒熱鍋，放一湯匙油燒熱，加入江魚仔爆脆，盛起。
Heat the wok, put 1 tbsp of oil, later add in the anchovies and fry until golden brown. Put aside.

2. 加少許油，后加打散了的雞蛋，煎至8分熟，搗爛，放入少許醬油，盛起備用。
Add some oil, heat it and add in the beaten eggs, fried until 80% cooked and add some soy sauce. Dish off.

3. 加一點點油（看之前煎蛋后油有剩下多少而定），放入雞柳碎，炒至白色，放入短豆和紅蘿卜，炒至香。
Add in some oil again (depends on how much oil left after frying eggs), put in the chopped chicken fillets and stir-fry till medium-well, add in green beans slices and diced carrots. Fry until aromatic.

4. 后加黃梨（瀝干的），翻炒幾回后加入之前的煎蛋，然后飯，翻炒幾次。
Drain the pineapples. Add in into the wok, stir-fry the ingredients for a while and toss in the fried eggs. Later pour in the rice and stir-fry for a while.

5. 加入調味料后再翻炒幾回。倒入江魚仔攪拌一會兒后熄火。盛起即可食用。
Add the seasonings and fried anchovies. Dish off.


注 TIPS：
@飯熟后隔一段時間才來炒飯會比較好吃。如果是午餐的話，建議是隔夜飯；如果是晚餐的話，可以用早上煲好的飯。
@ It will be tasted better if you use overnight rice to cook fried rice if it'll be a lunch or you can cook rice in the morning if it'll be a dinner.

@炒飯時用的油不要放太多，不然會比較濕口感不會太好。而且太油膩對身體也不好啦，哈哈！
@ Don't put too much oil while cooking fried rice, otherwise the fried rice will be a bit moist and it won't be tasted well. Furthermore, oil isn't good to health, right? =P

@蛋不需搗太爛，如果你還想吃到蛋的話。=P
@ If you still want to taste the eggs slices, please don't cut it into too smaller pieces.




圖片參考：http://www.antzblog.com/attach/66/1338875475.jpg


http://www.antzblog.com/coolingsky/143