Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, redhot and hotdog fried rice. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Redhot and Hotdog Fried Rice is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Redhot and Hotdog Fried Rice is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook redhot and hotdog fried rice using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Redhot and Hotdog Fried Rice:
- Get 1/2 cup sweet peas frozen
- Get 1 tablespoon XO sauce
- Make ready 1/3 cup hoisin sauce
- Prepare 1/3 cup light brown sugar
- Get 1 teaspoon seasoned salt
- Take 2/3 cup bamboo shoots
- Prepare 2 cup cold cooked rice
- Prepare 1/3 pound Redhot sausages
- Prepare 1/2 pound beef hotdogs
- Prepare 1 large onion sliced
- Make ready 1/3 cup Shaolxing Wine
- Get 1-1/2 tablespoons vegetable oil
Redhot and Hotdog Fried Rice step by step Add oil to a pan. Break the onion up and add to the oil and sauté. Slice the redhot sausages and Hotdogs. Add the sugar to the onions.
Instructions to make Redhot and Hotdog Fried Rice:
- Add oil to a pan. Slice the onion
- Break the onion up and add to the oil and sauté.
- Slice the redhot sausages and Hotdogs
- Add the sugar to the onions.
- Stir in well sauté for 6 minutes
- Add the XO and hoisin sauce simmer for 3 minutes
- Add sausage and Hotdogs
- Cook for 7 minutes then add The rice
- Simmer 8 minutes add the peas
- Salt the bamboo shoots.
- Add and stir fry for 7 minutes serve
- I hope you enjoy!
Slice the redhot sausages and Hotdogs. Add the sugar to the onions. Place wok over high heat until hot. Add eggs, salt and pepper and lightly scramble. Remove scrambled eggs and set aside.
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