1. Dice parsley and chives.
2. Beat two eggs in a bowl, put two salt and two drops of oil, beat them into frangipani and set aside.
3. Add soy sauce, white sugar, and salt to the white rice, stir well, and set aside.
4. Heat the pan, put the oil in the pan to heat up, put the egg liquid into the pan and stir fry for later use.
5. Put the parsley diced and green onion diced in the pan and stir-fry, add a little salt and sugar to taste, then add the seasoned rice and stir-fry in the pan.
6. Stir evenly, add the scrambled eggs and stir fry together.
7. Finally, try the salty light, add some soy sauce if the taste is not enough, add the diced shallots and stir-fry out of the pan.
8. Finished product.
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