1. Prepare the ingredients, cut the spicy cabbage into small pieces.
2. Break up the eggs, cut the green onion leaves, and tear the seaweed into small pieces.
3. Heat oil in a wok and sauté the chopped green onions.
4. Pour in the egg liquid and scatter.
5. Pour in the rice and use a spatula to flatten the rice.
6. Pour in the spicy cabbage and stir evenly.
7. Finally, pour in the seaweed for crispy, stir evenly and out of the pan
8. carry out. Imported from South Korea, crispy and delicious, Parksonda Sweetheart Monster Seaweed.
Tips:1. As spicy cabbage has a salty taste, there is no need to put salt and any seasoning in the whole process.
2. In order to keep the seaweed and spicy cabbage crispy and delicious, both need to be put in the last, and only need to be a little stir-fried.
