material

2 eggs, white rice 1 bowl, 20㏄ salad oil, salt and white pepper.

working methods

1. Beat the eggs into egg liquid for later use.

2. Mix the egg liquid made by 1 with the white rice, and stir evenly until each white rice is stained with the egg liquid.

3. Heat the pan, add salad oil (except weight), gently shake the pan to cover the surface with a thin layer of salad oil, then remove the excess salad oil and pour it in for 20㏄.

4. Bring the pot of method 3 to a large fire. When the oil temperature reaches about 80℃, add the white rice soaked in the egg liquid of method 2 and stir fry quickly until the egg liquid is dry and golden yellow and the rice grains are distinct. Finally, add seasoning, stir fry quickly and mix well to taste.