1. Prepare a bowl of leftover rice.
2. Peel and wash the carrots, then cut into strips and dice.
3. Beat two eggs to loosen the liquid.
4. Heat the oil in the pan, pour the egg liquid into the pan, fry the eggs and serve them out.
5. Heat a little more oil in the pot, add garlic and chopped green onion until fragrant.
6. Pour the diced carrots and stir fry.
7. Fry the diced carrots until they are discolored and soft, then pour the leftover rice into the pot.
8. After the rice has softened, pour the scrambled eggs back into the pot. Stir-fry continuously with a spatula to allow the rice grains to disperse, add appropriate amount of salt, roses, and light soy sauce to stir evenly.
9. After the fried rice is out of the pan, sprinkle an appropriate amount of dried rose petals on the top layer and break it.
Tips:It is best to use leftover rice or steam the rice in advance and let it cool before making egg fried rice. The fried rice particles will be more distinct and delicious.
