1. Wash the ingredients and chop the leftover rice
2. Purple cabbage cut into small cubes
3. Corn and peas are cooked and set aside
4. Peel and dice carrots
5. Knock two eggs into the rice, add salt and white pepper
6. Mix well and set aside
7. Add garlic slices in a hot pan with cold oil and stir fry for a fragrance
8. Add the diced carrots and fry until the color changes
9. Add the rice and sauté slowly
10. Until each rice grain is loosely wrapped in egg liquid
11. Pour in the corn kernels and peas and continue to stir well
12. Finally, pour in the purple cabbage and stir-fry evenly, turn off the heat, and out of the pot
Tips:The rice must be sautéed loosely so that the egg liquid is wrapped around each grain of rice.
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