Fresh Potato Fried Rice Salad: With a grain of rice-free Neulbor
Because of COVID-19, the number of people who gained weight is increasing. I tried to make a menu that is nutritious, delicious, and dieting.
1 serving
Within 20 minutes
재미마미
Ingredients
  • Potato
    1ea
  • King oyster mushroom
    1ea
  • onion
    1/2ea
  • Tomato
    1/2ea
  • a garlic stem
    4~5ea
  • Garlic
    3piece
  • olive oil
  • Lucola pesto
    1/2TS
  • salad vegetables
  • egg
Cooking Steps
STEP 1/12
Cut potatoes, onions, and pine mushrooms into small cubes.
STEP 2/12
Stir-fry garlic in olive oil
STEP 3/12
Stir-fry chopped vegetables.
Add a little bit of salt and pepper.
STEP 4/12
Chop the tomatoes and garlic seeds and drain the tomatoes.
If you don't have garlic stems, pass it
STEP 5/12
Stir-fry tomatoes and garlic in a pan.
STEP 6/12
They also prepare barley pea rice.
I cooked it with only barley, a little oats, and peas, which can be used immediately without boiling.
STEP 7/12
Add green barley pea rice and lucola pesto and stir-fry.
STEP 8/12
If you don't have pesto, season it with salt
STEP 9/12
Mince pickles or pickles in the house.
STEP 10/12
Wash salad vegetables thoroughly, drain, and place on a plate. Chop pickles/pickles into small pieces and place on top of vegetables. Cover with olive oil
STEP 11/12
Put in the fried rice
STEP 12/12
Add a fried egg.
You can spread vegetables all over the plate and serve fried rice on it. This fried rice is like a salad topping.
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