1. Diced carrots
2. Corn kernels
3. Beaten eggs with salt
4. Heat the oil in the pot, shake the wok to make the oil as evenly as possible to cover the live bottom
5. Pour the eggs into the pan, the pan is hot, so the eggs will rise quickly
6. Fry until the egg is basically formed
7. Use a spatula to break the egg into pieces, stir-fry for a while, and serve
8. Pour in some vegetable oil, add carrots and stir fry
9. Carrots lighten in color, add corn
10. Continue to stir fry for a while, add the right amount of water and salt, cover the pot and simmer for a while
11. Stew until the corn and carrots are cooked, spread it on the bottom of the wok
12. Add leftover rice and spread the rice.
13. Add appropriate amount of soy sauce, pour over the rice, mix slightly
14. Add the eggs and stir fry
15. Stir-fry the rice and vegetables evenly, then you can get out of the pot
Tips:If the white rice has been refrigerated, it is better to heat it up in an electric rice cooker so that it will not be too hard. This fried rice tastes sweet and I am really unwilling to eat it.
