Thaisty 太食記 - 泰式蟹肉炒飯

菜單製作方式

• 食材:
  頂級蟹腿：20g
  米：94g
  蛋：1顆
  蕃茄：1片
  魚露：5c.c.
  檸檬：1/6顆
  小黃瓜：2片
  洋蔥、紅辣椒、薑末、蒜末適量、鹽、鰹魚調味料：適量
   
  Ingredient:
  jumbo lump 20g, rice 94g, onion, red chilies, moderate chopped ginger and garlics, two slices of cucumber, one slice of tomato, 1 egg, 1/6 lime, 5 c.c. fish sauce and moderate salt and skipjack seasoning. 
   
• 料理方式:

  1、起油鍋，蛋炒7分熟、撈起備用

        Heat the wok, stir fry eggs for medium well, and place into other container.

  2、另起油鍋將蒜末爆香、洋蔥末下鍋炒香，飯、蛋依序下鍋、用鍋鏟將飯拌勻調味

        Heat the wok, stir fry chopped garlics and onions, then add rice and egg. Stir fry rice and season the rice with salt and seasoning.

  3、再將蟹腿肉放入與飯同炒。

       Add jumbo lump and stir fry.

• 瞭解更多: