1. First boil the corn kernels and drain the water, cut the ham and cucumber into cubes, tear the chicken into pieces (I used the chicken in the chicken broth), and mix the eggs with appropriate amount of rice wine, pepper, and salt.
2. Turn on a low heat, pour some oil into the pan, stir-fry the rice, add chicken and stir-fry well, then multiply
3. Put chicken broth in the pot (clear water is also acceptable) and then put the curry paste to burn off the curry paste
4. Put the chicken rice in the pot and stir-fry. You can turn the sauce on a medium-to-low heat to dry as much as possible (a low heat is recommended if you are afraid of burning)
5. The juice is almost harvested, add the ham and a small amount of corn and stir well, turn off the heat
6. Serve it~ Save some for omelet rice, just don’t need a few more
7. Put oil in a small pot, put your hands on the top of the pot and feel the heat. Spread an appropriate amount of eggs. When the egg liquid on the top is almost solidified, put a small amount of fried rice on top of the corn and cucumber, and gently lift it up with chopsticks Cover the other half of the egg skin and press it down with chopsticks on the side
8. As for the quantity, it depends on how many small omelet rice you plan to make~
Tips:1. There is no curry powder at home, so I used curry paste...
2. The chicken broth is just cooked and there is still some chicken left, so take it out and use it. In fact, the raw chicken nuggets and water taste good~
3. You can change your favorite meat and vegetables
4. If the sides of the omelet rice don’t stick together, you can put some egg liquid on the sides and set it on a small fire.
5. Using curry paste will make the rice fry a little sticky. After all, the inside is filled with water. As for whether to use curry paste or powder, it depends on personal preference.
6. Don’t have too much rice and seasonings. If you look at it, it’s too much.
