在我的家鄉，曾經有一家店，鹹蛋海鮮炒飯好吃到，我每個禮拜都報到。後來他們突然停業，回家再也吃不到了。於是，我試著在家復刻記憶裡的味道。結果只有 7 成像，但…還是好吃到不行。😆 chatgpt說：可以加一點奶粉/煉乳，鹹蛋將更濃郁。有人可以試試再跟我說嗎？食材（2人份）：白飯 2碗蝦子透抽圈熟鹹蛋黃 3顆熟鹹蛋白 1顆辣椒乾少許雞蛋3顆（先炒好備用）洋蔥半顆蒜頭 6-8瓣（切碎）青蔥作法： 1.熱油，下鹹蛋黃炒到冒泡 2.下蒜頭、洋蔥、鹹蛋白，炒香。 3.加入海鮮，炒到食材都裹滿鹹蛋。 4.下白飯炒散。 5.下炒蛋炒勻。 6.最後大火炒30秒增加鍋氣，撒青蔥，完成！ Ingredients (2 servings): • 2 bowls cooked rice • Shrimp • Squid rings • 3 cooked salted egg yolks • 1 cooked salted egg white • A few dried chilies • 3 eggs (scrambled beforehand) • 1/2 onion, diced • 6–8 garlic cloves, minced • Green onions Instructions: Heat some oil and sauté the salted egg yolks until they start to bubble. Add the garlic, onion, and salted egg white, and sauté until fragrant. Add the seafood and stir-fry until everything is coated with the salted egg mixture. Add the rice and break it apart as you stir-fry. Add the scrambled eggs and mix well. Finish with high heat for about 30 seconds to add wok hei. Sprinkle with green onions and it’s ready to serve! #便當日記 #便當系列 #100天便當挑戰 #鹹蛋海鮮炒 - @100lunchboxes