1. Wash the spinach leaves and cut into sections.
2. Put the spinach leaves and eggs into a food mixer and make a puree
3. Chop the nuts and put them in the oven or a small pot to dry. When the aroma comes out, take them out and set aside.
4. Wash the oyster mushrooms and carrots, drain them, and cut into small cubes.
5. Prepare a pot of boiling water, put the ingredients in the boiling water and blanch them. Take out all the mushrooms and carrots and rinse with cold water for later use.
6. Stir the white rice and the spinach egg puree in Practice 1 evenly, and all the rice grains are covered with the puree sauce and set aside.
7. Start with a medium-heat oil pan, add the bobbin rice and stir fry
8. Add all mushrooms + carrots
9. Add all seasonings and stir fry.
10. Stir-fry until the rice is dry and fragrant, then sprinkle with crushed nuts.
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