1. Let the steamed rice cool and let it loose first.
2. Cut the bacon into small pieces.
3. Add a little base oil to the pan, add bacon and fry until fragrant to get the oil.
4. Add diced carrots, corn kernels, green beans, add a little salt for the base taste, stir-fry and serve.
5. Grease the non-stick wok with oil.
6. Add the rice and use a shovel to disperse it.
7. When the temperature of the rice rises, add an appropriate amount of Kubi Salad Dressing and stir fry quickly.
8. After sautéing, add salt and pepper to taste, and add the diced vegetable bacon and stir well.
9. Add the diced shallots when they are out of the pan and stir well.
10. Finished picture
11. Finished picture
12. Finished picture
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