Fried Rice with Mixed Vegetables and Eggs
by Late night mother
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepare ingredients: leftover rice, beaten eggs, and diced carrots. Garlic and Chinese cabbage cores, separate the leaves and help. Wash the red dates and set aside.
2. Boil the water vapor in the wok (so as not to fry the oil when putting the oil), and put a small amount of oil. The egg-laying liquid is slippery and loose.
3. Add a small amount of oil again, add carrots, cabbage and garlic, stir fry, and place in an egg bowl. (Wash one less bowl)
4. Add a small amount of oil, add rice, stir-fry and press to loosen.
5. Stir all the ingredients, fried eggs, etc., and unfried vegetable leaves slightly. Vegetable leaves are easy to cook, and other ingredients are almost ripe.
6. Put salt.
7. Release light soy sauce.
8. Put it into a rice bowl and compact it with a spatula.
9. Put it upside down on the plate and garnish with red dates.
10. With a piece of fermented bean curd from my hometown, this breakfast is quite nutritious.
