1. Dice stewed pork, carrots, and green onions separately
2. Put half a tablespoon of peanut oil in the wok, add the diced pork after the pan over medium heat. Because the stewed pork used is a bit lean and fat, there will be some oil during the frying process. It is recommended to use a little peanut oil before. Stir-fry the stewed pork for about 2 minutes. Add the diced carrots and fry together. After mixing well, add a little salt and soy sauce, and continue to fry until the carrots are a little bit oily and the carrots are well cooked. Turn off the heat and put the fried dices on a plate for later use.
3. Beat the eggs, a little salt, and a little soy sauce into egg liquid for later use
4. Add a little peanut oil to the original wok, over medium heat, add the rice to the wok and stir fry, pay attention to use a spatula to loosen the clumped rice, add a little salt and soy sauce, and fry until the rice grains are clear, add it in advance Note that the egg liquid should be evenly poured on the rice, and quickly stir-fried, so that the surface of each rice is covered with a yellow egg liquid coat. Stir fry for about 2 minutes, add the fried diced and chopped green onion, continue to fry until evenly mixed, turn off the heat.
5. Put it into the bowl first, compact it, put the plate upside down on the bowl, turn it over, take out the bowl, it's beautiful fried rice~
Tips:Sort out the cooking process, prepare all the ingredients in advance, and you will be able to handle it after the fire is started.
