1. Prepare ingredients.
2. Beat eggs, diced peppers, ham, mushrooms, and chives.
3. Put oil in the pan, heat the oil and put the eggs in. When the eggs are shaped, remove the pan from the fire, and shovel the eggs into small pieces with a spatula.
4. Put the scrambled eggs out and set aside.
5. Put less oil in the pan, add ham, and stir-fry the diced shiitake mushrooms to create a fragrance, and then add the chives and fry until fragrant.
6. Add the colored peppers and stir-fry slightly with a little pepper powder.
7. Pour the rice and stir-fry well, add a little salt, and stir-fry the MSG evenly.
8. Put the scrambled eggs in, drizzle a little sesame oil, and stir fry for a while.
9. Platter.
Tips:The leftover rice overnight should be steamed and loosened before frying.
