Share on whatsapp
Share on facebook
Share on email

日式雞扒炒飯
Japanese Style Fried Rice with Veggie Chicken Patty

56_TF313_素香雞排_日式雞扒抄飯_rev
材料:
好素素香雞扒 – 4塊
好素素黃金蝦卷 – 3條
雜豆 – 50克
白菌 – 50克
冷飯 – 4碗
雞蛋 – 2-3隻
麵包屑 – 適量
 
調味:
一口田天然海鹽 – 適量
瑞春甕釀黑豆油膏 – 2湯匙
糖 – 適量
Ingredients:
Soo Good Veggie Chicken Patty – 4pcs
Soo Good Veggie Shrimp Roll (diced) – 3pcs
Mixed Beans – 50g
Mushroom (sliced) – 50g
Leftover Rice – 4 bowls
Egg (beaten) – 3pcs
Bread Crumb
 
Seasoning:
UO Natural Sea Salt 
Ruei Chun Kan Chun Soy Paste – 2 Tbsp
Sugar
做法:
  1. 素黃金蝦卷及白菌、雜豆炒熟,加入調味料。
  2. 素雞扒沾上雞蛋漿後拍上麵包屑,炸至金黃色。
  3. 將冷飯炒勻,加入素黃金蝦卷、白菌、雞蛋和雜豆,炒勻後上碟,放上切件雞扒即可。
Steps:
  1. Pan-fry shrimp rolls, mushroom and mixed beans, add seasoning.
  2. Coat chicken patties with egg and bread crumb, then deep-fry until golden brown.
  3. Fry leftover rice on high heat, add shrimp rolls, mushroom, egg and mixed beans, stir to combine. Transfer to a serving plate and place chicken patty on top. Serve.
TF313_1_廷豐素香雞扒(蛋素) _TF Veg. Chicken Patty (Vegan)
好素素香雞扒
CH205A_1_長華素黃金蝦卷(蛋素)_CH Veg. Shrimp Rolls (Ovo)
好素素黃金蝦卷
TF313_日式雞排抄飯-菜式材料相
炒飯材料
TF313_1_廷豐素香雞排(蛋素) _素菜食譜_菜式照02_日式雞排抄飯-菜式相
完成