1. Prepare the ingredients, fry the eggs first and set aside for later use. I use Cambodian jasmine rice for the rice. Take out the rice overnight and remember to stir it. This will make the grains more distinct and make it easier to fry rice.
2. Put the vegetable and sausage cubes in water and put them aside for later use
3. Pour the ginger foam and chives after adding the oil
4. After the rice is put down, stir fry to make the bottom evenly and let the oil cover the rice particles
5. Pour in the sausage diced and vegetable diced and stir fry~! Make rice compatible with other ingredients
6. Pour in the right amount of light soy sauce and a spoonful of salt and stir fry back and forth, add the egg and stir-fry evenly~ then put it in a small bowl and pour the big plate and it is OK
Tips:If the taste is lighter, you don’t need to add light soy sauce. After the fried rice, you can pour some sesame oil and stir fry to add fragrance to the rice. I’m still eating Cambodian fragrant rice from a friend. This time it’s New Zealand kiwis from relatives at home, it’s very sweet~
