1. Remove the rice and eggs from the refrigerator overnight, wash and dice the celery and carrots, and chop the green onions.
2. Heat up an iron pan and add 10g of sunflower oil to explode the scent of green onions.
3. Put the rice in high heat and stir fry until the rice grains are separated
4. Beat in the eggs and stir fry, so that the rice grains are evenly covered by the egg liquid
5. Add celery and diced carrots and stir fry until the diced vegetables become translucent
6. Add the weighed salt and thirteen incense, stir fry for one minute and turn off the heat, then add the monosodium glutamate and stir evenly to get out of the pot.
Tips:The rice must be refrigerated overnight so that the rice grains are easy to fry and not sticky. Use high heat when frying, turn off the heat and add MSG to preserve the umami taste.
