1. Prepare a plate of last night's rice
2. Break the eggs, add a little salt, and beat them into egg liquid, paying attention to evenness
3. Put the rice in the fresh-keeping bag, pour the egg liquid, tie the knot, then knead vigorously to kill the chicken and make it evenly mixed
4. Heat the oil and pour in the rice, stir fry for two minutes
5. Put the kaiyang and chili in, pour a teaspoon of raw extract first, add a small amount of water, add salt, and continue to fry for three to five minutes.
