Rice 1 bowl is the main material.

condiments

Eggs 1

Pigeon eggs 1

condiment

A little salt

Chopped pepper 1 teaspoon

Potherb mustard 10g

2 teaspoons vegetable oil

The practice of crispy rice

1. Prepare leftovers, eggs, pigeon eggs, Chinese cabbage and chopped pepper.

2. Separate the egg yolk from the egg white (only the egg yolk).

3. Add pigeon eggs to the egg yolk and break it. Add a little salt and mix well.

4. Put a layer of oil on the pan, put the leftovers in, spread them evenly, and slowly fry them on low heat 10 minute.

5. Pour the egg yolk liquid evenly into the rice.

6. Pour a little oil along the side of the pot, turn the pot, let the rice fully blend into the egg liquid, and slowly fry for 10 minutes.

7. Cut the fried crispy rice with a spatula, divide it into eight equal parts, and plate it.

8. Sprinkle with cabbage and chopped pepper (eat crispy while it is hot)