1. Shred the kale leaves, dice the ham, soak the frozen corn kernels in cold water, and beat the eggs. It’s best to keep the rice in the refrigerated overnight.
2. Heat the pan with cold oil, pour the egg, heat it on a low heat, and then use the chopsticks to stir the egg liquid when it starts to solidify.
3. After the eggs are scrambled, they do not need to be spread out, and directly add the diced ham and corn kernels, and stir fry together quickly.
4. Stir the eggs, corn kernels, and diced ham, then pour in the rice and continue to stir fry. (Those who like soy sauce can also add a few drops of soy sauce in this step)
5. Stir-fry the rice a little longer until the basic grains are separated, then add the cut kale leaves and continue to stir-fry.
6. Before serving, add a little salt and chicken bouillon, stir fry a few times, and then you can get it out of the pan.
Tips:Remember: rice must be refrigerated overnight to taste delicious!
