Easy way to make fried rice cakes

Rice is one of the staple foods in our diet, and people in the south make the most of it. Rice contains a variety of nutrients, and starch provides energy, which is one of the reasons why it has become a staple food. The common way to cook rice is to make it into cooked rice and then serve it with side dishes, but is this the only way to eat rice? The answer is of course no. Frying the cooked rice is also a good idea. Here I will teach you a simple method of frying rice.

Ingredients:

Main ingredients: 100g leftover rice, auxiliary ingredients: cucumber, carrot, 50g ham, salt, cooking oil, green onion

step:

1. Chop cucumber, carrot and ham into small pieces.

2. Add a small amount of salt and mix it with the rice.

3. Shape it into a ball with your hands, making it as tight as possible, and place it in a non-stick pan brushed with oil.

4. Fry slowly over low heat, use a spatula to gently flatten the rice ball, and fry until both sides are brown.

Fried egg with vegetables and rice

Ingredients

Rice (leftover rice) Eggs Carrots Onions Chicken Salt Soy Sauce

Step 1: Beat an egg into the leftover rice and mix well. (The number of eggs depends on the amount of rice) Dice carrots, dice onions, and dice cooked chicken

Step 2: Put a little oil in the pan, add the prepared diced carrots, diced onions, and diced chicken into the pan and stir-fry, then add a little light soy sauce. Pour the fried vegetables into the rice and egg mixture, add appropriate amount of salt and mix well.

Step 3: Pour a little base oil into the pan, spread it flat, and fry until both sides are golden brown. Cut the cake into small pieces and place on a plate. You can squeeze some ketchup to eat it with it.

Rice:

Nutritional Value

Rice contains about 75% carbohydrates, 7%-8% protein, 1.3%-1.8% fat, and is rich in B vitamins. The carbohydrates in rice are mainly starch, and the protein it contains is mainly glutenin, followed by rice gelatin and globulin. The biological value and amino acid composition ratio of its protein are higher than those of cereal crops such as wheat, barley, millet and corn. The digestibility is 66.8%-83.1%, which is also one of the higher ones among cereal proteins. [2]

Therefore, edible rice has higher nutritional value. However, the content of lysine and threonine in rice protein is relatively low, so it is not a complete protein and its nutritional value is not as good as animal protein. But eating rice for lunch and dinner is more conducive to people losing weight than eating pasta. In southern my country, people generally eat rice as their staple food, but it is very different in the north.

The fat content in rice is very low. The fat in rice grains is mainly concentrated in the rice bran. The linoleic acid content in the fat is relatively high, generally accounting for 34% of all fat, which is 2-5 times more than rapeseed oil and tea oil. Therefore, edible rice bran oil has better physiological functions.