1. Beat the eggs into the bowl. After the shepherd's purse is blanched, squeeze out the excess water.
2. Stir the eggs with salt, chop the shepherd's purse and add to the eggs and mix well.
3. Heat the oil in the pan and stir-fry the egg liquid. When cooked, turn off the heat and use a shovel to break up.
4. After the eggs are set, add the steamed rice, sprinkle in black sesame seeds and mix well.
5. Cut the instant seaweed in the middle and divide one piece into 2 portions.
6. Fill a small soup spoon with rice, compact it with a spatula, and knock it onto a plate to make a rice ball.
7. Wrap the rice balls with seaweed slices.
Tips:Shepherd's purse can be replaced with other green vegetables.
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