1. Wash the cowpea and cut into cubes, chop the green onion
2. Fry the cooked eggs in hot oil in a pan, and scatter the eggs immediately when they are in the pan, and set aside
3. Put a small amount of vegetable oil in the pan, sauté the chopped green onion, then pour in the cowpea and fry to make it slightly yellow
4. Pour in the rice, cook in appropriate amount of soy sauce, stir evenly
5. Pour the scrambled eggs into it
6. Stir evenly and sprinkle in a small amount of salt.
Tips:The eggs must be scattered immediately when they are in the pot to keep them fresh and tender, because the soy sauce has been put in, and the salt should be less to avoid too salty
