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Ingredient: 菜莖

Ingredient: 菜莖

欖菜雞粒蝦仁炒飯（附食譜）

炒飯需要用猛火，才能炒出乾身又香口的飯，否則炒的時間過長，會令飯過熟而變腍的。而且，由於橄欖菜已調味並充滿油份，所以炒飯時無需添加太多油。咸香的欖菜用來炒飯就最適合不過了！

March 12, 2015

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