I opened the refrigerator today 👀 I had leftover rice 🍚 yesterday. I suddenly remembered a Taiwanese chain restaurant I used to visit. I missed the green onion egg fried rice that I would definitely call. This afternoon, I made my left ” Matsumoto and green onion egg fried rice”.  🍄

 🌱The glucan of the seasonal Matsumoto enhances immunity, fights cancer and controls cholesterol 👍🏻 Healthy choice ✅

 Practice 👩‍🍳

1️⃣ First, saute the garlic in a wok and put it in cut Matsumoto with a little salt, five-spice powder, white pepper

 2️⃣ After frying, add the overnight rice and stir-fry until evenly, then add the egg mixture, stir-fry until golden you see the fried rice colour turn golden, then add the green onion and stir-fry until evenly, then add light soy sauce, and finally add a little sesame oil before turning off the heat to complete✅

This sharing hopes that everyone can eat well 💰Eat healthy 🧘🏻‍♀️, cheer for your own body’s own resistance🧪

今天打開雪櫃👀 昨天吃剩的白飯🍚，突然間想起之前經常會到的一間台灣連鎖餐廳，懷念自己一定會叫的蔥花蛋炒飯，今日下午就自製左個《松本茸菇蔥花蛋炒飯》，松本茸🍄

🌱時令松本茸的葡聚多醣體提升自身免疫力，抗癌和控制膽固醇👍🏻健康之選✅

做法👩‍🍳

1️⃣ 首先將蒜蓉爆香個鑊然後放入已切粒的松本茸，加少許鹽，五香粉，白胡椒粉

2️⃣ 炒熟後放入隔夜飯炒至均勻，之後放入蛋漿，炒至金黃食之後放入蔥粒炒至均勻，再落生抽，最後熄火之前加少許麻油即完成✅

這個分享希望大家可以食平💰食得健康🧘🏻‍♀️，為自己身體自身抵抗力打打氣🧪

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