1. Dice carrots, shred cabbage bangzi, dice pork lean meat, and chopped green onion. Use cornstarch, light soy sauce, dark soy sauce, and salt to marinate the lean meat for ten minutes.
2. Beat two eggs, stir-fry with salt, set aside.
3. Stir-fry the prepared diced pork, stir-fry the carrots and cabbage together, then add the rice and stir-fry. When the rice is fried, add the cooked meat and eggs, add a little salt, light soy sauce, and stir-fry.
Tips:In order to make the taste squishy, the cabbage bonsai with a high water content is used. The meat will be tender when mixed with cornstarch. Fry the eggs in advance and then pour them into the rice to avoid the fishy smell of fried rice and raw eggs.
