1. One, spray a little bit of cold boiling water on the leftover rice and spread it out with a spoon. Then prepare a small onion, a shallot, a carrot, a ham sausage, four eggs, two or two lean meat, a large lettuce, a large spoonful of bibimbap, a small spoonful of braised sauce, one or two peanut oil, salt Mix with chicken essence, pepper, and cornstarch.
2. Wash all ingredients. Dice the lean meat and marinate it with braised sauce for preparation. Dice onion, ham, carrot, finely chop lettuce, chopped green onion and set aside, beat eggs into a bowl, add a little salt, add pepper and stir well.
3. Put the wok on high heat, pour one-third of the peanut oil, heat to 50% heat, pour in the egg mixture, gently stir in the pan with chopsticks, until the frangipani is fried, scoop it up and set aside. Then pour the remaining peanut oil into the hot pan. When the oil is heated to 70% hot, pour the lean meat mixed with cornstarch into the pan, stir-fry quickly, and scoop it out for later use.
4. Add the onion to the remaining oil in the pot and stir fry twice, then add the diced ham and fry until the color changes, then add the carrots and stir-fry when they are half cooked, pour in the bibimbap and stir fry evenly. Finally, pour the rice and stir-fry until the rice is heated through. Season with salt and chicken essence.
5. Then add the diced meat, egg flower, green onion, stir fry and stir well. Finally, add the chopped lettuce, turn off the heat and stir-fry.
Tips:Eggs and lean meat should be shoveled and set aside. Add lettuce, turn off the heat and stir-fry. This way it can better reflect the tenderness of eggs, the softness of lean meat, the crispness of lettuce, and the strength of rice.
