After beating the four eggs with chopsticks, she then scooped out a piece of salted meat.
This was later marinated by her and Zhu Xiaomin using pork belly.
Every household here knows how to marinate meat; they just use a jar to sprinkle layers of meat and salt.
If you pickle it like this, it won't spoil even after a year.
She scooped out a small piece, diced it, and set it aside.
I went to the backyard and pulled up a handful of bok choy seedlings.
Zhu Xiaomin watched as she scooped a spoonful of white lard into the pot to melt, and then put the salted meat in.
With a sizzle, the salted meat released its aroma from the oil.
After taking the salted meat out, there was still oil in the pan, so I poured the eggs back in.
No need to add salt, the salt from the cured meat is already in the oil. Fry until golden brown, then break it up with a spatula.
I stir-fried the leftover rice from yesterday, and then added diced salted pork and stir-fried it as well.
After serving, stir-fry the greens and put them on top of the fried rice.
The yellow eggs, the red salted meat, and the green vegetables.
Fried rice that looks, smells, and tastes delicious—is this what you call just casually fried rice?
"Waaah, Wanwan, I want to eat this! Please scoop some out for me, I'm so hungry I could cry! It smells so good and looks so tempting."
Seeing her expression, Jiang Wenwan smiled and specially cooked extra.
Two small bowls were set aside, and the remaining large bowl was sent to Zhou Yunting.
Tan Yumiao: "It's white rice again!"
Zhao Dahe: "Still, fried rice with egg!"
Du Zhiyuan: "And there's salted meat too!"
Ma Debi looked at the brown rice in his bowl, then turned to Jiang Wenwan and said:
"Jiang Zhiqing, why don't you just break my legs too, as long as you provide food!"
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