杏鮑菇咖喱炒飯
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<strong>主料：米飯150克<br />
輔料：杏鮑菇30克，柿子椒15克，紅椒15克，豌豆(煮)30克，捲心菜20克<br />
調料：食鹽1小勺，咖喱粉1小勺，橄欖油2大勺</strong><br />
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杏鮑菇咖喱炒飯的做法<br />
<strong>1.所有配菜洗淨，切小丁，甜豌豆化凍備用<br />
2.炒鍋燒熱後倒入橄欖油，放入杏鮑菇煸炒，炒軟後放入甘藍，再放入青紅椒豌豆炒勻<br />
3.把米飯放入鍋中，用鏟子輕碾，使之分散，與蔬菜炒勻<br />
4.放入一小勺咖喱粉和適量食鹽翻炒，使炒飯均勻呈現咖喱黃即可關火</strong><br />
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烹飪技巧<br />
<strong>1、配菜可隨意放，但投放順序應按照易熟程度來定。<br />
2、咖喱粉的用量要按個人喜好，喜歡辣的要多放，我這個量屬於一般辣度。<br />
3、米飯最好使用隔夜飯，容易炒至粒粒分明。</strong><br />