1.準備材料;
2.玉米粒和青豆(dou)粒放(fang)在(zai)自來(lai)水中解凍,大開洋(yang)去掉外殼(ke)放(fang)在(zai)自來(lai)水里浸泡,香(xiang)菇放(fang)在(zai)自來(lai)水中浸泡;
3.浸泡(pao)約1個小時后取出玉米(mi)(mi)(mi)粒和青豆(dou)待用(yong),大開洋切成(cheng)半厘(li)(li)米(mi)(mi)(mi)長小丁(ding),蔥姜洗(xi)干凈切末(mo),香(xiang)菇火(huo)腿切半厘(li)(li)米(mi)(mi)(mi)見方(fang)的小丁(ding),泡(pao)香(xiang)菇的水留(liu)一調羹左右待用(yong),雞蛋打散,隔夜米(mi)(mi)(mi)飯中加入一勺熟油,并用(yong)筷子將米(mi)(mi)(mi)飯撥散,使油均勻覆蓋到米(mi)(mi)(mi)飯上;
4.熱(re)鍋倒油,油燒熱(re)后調小火;
5.倒入(ru)雞蛋液;
6.約5秒鐘(zhong)之后用(yong)筷子將雞蛋滑散(san),并(bing)用(yong)木鏟配合將雞蛋弄成(cheng)細(xi)小的雞蛋碎;
7.將雞(ji)蛋碎盛在(zai)碗(wan)里(li)撥散開(kai)待用;
8.鍋里再倒入(ru)油,油熱(re)后調小火放入(ru)蔥姜爆香;
9.放入(ru)火腿香菇(gu)丁稍微翻炒幾下,倒入(ru)香菇(gu)水,稍微煮到水微干;
10.放入(ru)青豆和(he)玉(yu)米粒繼續翻炒幾下;
11.再將米飯和雞蛋碎倒入,翻炒均勻;
12.調入鹽,再次翻炒均(jun)勻至米飯粒(li)粒(li)松散后關火盛起;