1. The ingredients are ready, leftovers in a bowl, fresh mushrooms and carrots are washed and cut into cubes about the size of peas, chicken breasts are also dice, add 1 tablespoon of cooking wine and 1 tablespoon of light soy sauce, knead and marinate for a few minutes.
2. Take a clean bowl, knock in the eggs, add about 1 gram of salt, and beat evenly.
3. Pour in the leftover rice, squeeze it with a rice spoon, mix well, and try to coat each grain of rice with egg wash.
4. Heat the pot, pour 2 tablespoons of oil, stir fry the chicken until it changes color and serve.
5. Add a little oil, add the peas and fry a few times, then add the carrots and diced mushrooms, stir fry for two minutes, add 1 tablespoon of light soy sauce and mix well, because the peas are not easy to cook, cover the pot and cook for two minutes. (Or you can blanch the peas first.) Taste the peas when they are cooked, then serve.
6. Add another 2 tablespoons of oil to the pot, pour in the leftover rice, stir fry until the egg is solidified.
7. Pour in the diced vegetables and chicken that have been fried before, stir fry and mix well.
8. Taste the saltiness, add some salt according to your taste, and stir fry until the salt melts.
9. The plan for a year lies in spring, and hard grain rice is the key
Tips:1. It is best to use leftover rice from the previous day for fried rice. The rice grains are dry and easy to disperse and fry. Fresh rice has too much moisture and it is not easy to disperse in clumps.
2. The rice grains are soaked in the egg liquid, so the fried rice is yellow and beautiful, so no soy sauce is added at the back.
3. The side dishes are as you like.
