Stir-Fried Rice with Seasonal Vegetable and Lamb Skewers

Prepare the raw materials: lamb skewers, leftover rice, onions, cucumbers, wood ear mushrooms, and cilantro.

A few skewers of lamb from the previous day's barbecue were left, and I prepared to make fried rice by first removing the lamb from the skewers.

Soak the wood ear mushrooms until they are soft, blanch them in boiling water, then drain the water. Peel and wash the onion, and cut it into small pieces like the cucumber. Cut the cilantro into small sections and set aside.

Pour the base oil into the pot, heat it, and add the onion to sauté until fragrant.

Put the lamb skewers in and stir-fry on high heat until the fragrant oil emerges.

Pour in the rice and cook over medium-low heat, breaking up the rice as you stir-fry.

When stir-frying rice, you must not rush, as it can easily stick to the pan and affect the taste.

Add the wood ear mushrooms and stir-fry evenly.

Put in the diced cucumber along with salt and MSG.

Stir-fry until the ingredients are flavorful; by this time, I can’t help wanting to start eating.

Finally, sprinkle barbecue seasoning according to your own taste, stir-fry over low heat until evenly coated and flavorful, then it's ready to serve and enjoy.

Delicious and tasty stir-fried rice with lamb and seasonal vegetables is ready once plated.

Eating it with corn, eggs, and pig head meat is extremely nutritious.

Looking at a plate of vegetable and lamb skewers fried rice like this, I really can't help but salivate.

Making different nutritious, healthy, and delicious meals for my family every day is the thing that makes me happiest.