1. The big one is a spoon and the small one is a tea spoon.
2. Prepare a big pot of simmered rice. When the rice is cooking, add a little less water than usual, and the rice grains are made one by one, which is easy to fry. The so-called assorted is rich in ingredients, and you can use whatever you have on hand. For example, shrimp, chicken, tenderloin, bacon, potatoes, carrots, mushrooms, green peppers, corn kernels, peas, etc. can all be fried together. Also prepare two eggs.
3. Thaw and wash chicken breasts, and cut into cubes for later use.
4. Put half a teaspoon of salt, half a teaspoon of black pepper, and 1 tablespoon of cooking wine into the diced chicken. Grab it well and marinate for ten minutes. If you are using tenderloin or shrimp, do the same.
5. Beat the eggs and scramble the eggs first.
6. Heat the pan with cold oil, about 2 tablespoons of oil, heat slightly and pour in the egg liquid.
7. Turn the pot over medium heat to solidify the egg liquid into a round cake.
8. When there is some liquid egg on the surface of the egg cake, fold the egg cake in half and fry for 20 seconds.
9. Turn it over and fry for another 20 seconds to turn off the heat. The scrambled eggs have a tender texture on the outside and tender inside.
10. Use a spatula to cut the eggs into suitable sizes in the pot and serve them for later use.
11. Wash the scallions and garlic, mince and set aside.
12. Heat the wok, add 2 tablespoons of cooking oil, and add chopped green onions to burst the aroma.
13. Add the diced chicken over high heat and stir fry quickly until the color is broken.
14. Add 1 tablespoon of light soy sauce and stir well.
15. Add all the diced vegetables and stir fry quickly for 2 minutes.
16. Add 1 teaspoon of table salt, half a teaspoon of five-spice powder, and stir well.
17. Break up the rice, the more scattered the better, it won't stick to the pan and will add more flavor.
18. Add rice to the wok, adjust to medium heat, quickly fry the rice, and fry for two or three minutes.
19. Add the scrambled eggs and minced garlic to the pot, add half a teaspoon of chicken essence, stir well and turn off the heat to get out of the pot.
