泡菜豬肉炒飯
份量
2
人份
時間
20
分鐘
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![取一碗將[醃肉]拌勻，另取一碗將[蛋液]拌勻備用](data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==)
1取一碗將醃肉拌勻，另取一碗將蛋液拌勻備用 -
2熱鍋入油下醃肉略炒至七八分熟後呈盤備用
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3熱鍋入油下蛋液、白飯炒至乾鬆香氣出
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4放入泡菜一起拌炒
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5放入炒好的醃肉一起拌炒
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6最後放入辣椒碎、醬油、鹽、白胡椒粉拌炒後即可呈盤
![取一碗將[醃肉]拌勻，另取一碗將[蛋液]拌勻備用](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/864243/a8b4ba74470cac99.jpg)
![熱鍋入油下[醃肉]略炒至七八分熟後呈盤備用](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/864245/d4c84d24272cf480.jpg)
![熱鍋入油下[蛋液]、白飯炒至乾鬆香氣出](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/864246/a77e3124a250994d.jpg)
![放入炒好的[醃肉]一起拌炒](https://tokyo-kitchen.icook.network/cdn-cgi/image/width=800,height=600,format=auto,fit=cover/uploads/step/cover/864248/c1de7ff546313a25.jpg)
小撇步
·用隔夜飯炒比較好操作(因為水分相對少)，如果用白飯炒的話就要注意控制醬汁水分不能太多，不然整個炒起來容易糊掉黏鍋，口感也不好
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