1. Fry the rice first, add some oil to the hot pan, turn the heat to low, and shred the carrots (I want to save time, you can cut into small dices), fry the rice and put it in a round bowl (the bottom of the bowl needs to be flat, I I used a baking bowl for baked rice).
2. Heat the pan, turn to low heat, put a little oil, spread the egg cakes, 2 eggs, I spread 3 cakes (the pan is a 6-inch flat bottom). Spread them all out, roll them into rolls, cut them into 6 sections, and then cut each section in half. There is no photo taken here due to time issues, please refer to the finished picture.
3. Wash the lettuce, wipe it dry, and spread it on the plate.
4. The rice is upside down on the lettuce.
5. Place the cut egg rolls around the rice, as shown in the picture, the eyes, nose, and mouth are cut with seaweed, and decorated with carrots and cherry tomatoes.
6. Finished product
7. Finished product
8. Coupled with milk oatmeal, a lovely breakfast is ready!
