Fried Rice with Vegetables and Eggs

Fried Rice with Vegetables and Eggs

1. For cleaning seasonal green leafy vegetables, I used rural hairy greens before, but this time I used Chinese cabbage, not enough to add a little lettuce. Try to choose vegetables that are not too watery to make them dry.

2. Chop the vegetables.

3. Add two eggs, add a little salt, beat them to make egg liquid.

4. Heat the pot, add oil, the oil temperature is a little higher, add egg liquid, fry and shred.

5. You don't need to scoop up the eggs, just put the greens in the pan, fry them together, and add a little salt.

6. Stir-fry the vegetables until they are half cooked, add the steamed rice, and let the rice cool slightly after cooking. Stir fry together, add a little salt, fry evenly, and start the pan. If you want it fresher, you can add a little chicken essence.

7. carry out.

Tips:

For vegetables, choose vegetables that do not have too much moisture to ensure the refreshing of fried rice. The rice I choose Northeast rice, the rice that comes out of this way is grain by grain.