1. Peel and dice carrots, dice pleurotus eryngii, pork into strips or dice, kimchi is chopped with water, and seaweed slices are cut into thin strips and set aside.
2. Pour oil into the pot and heat up, pour in the diced eryngii mushrooms and diced carrots and stir fry to create a fragrance
3.
Add the diced pork and stir fry until the meat strips change color,
Add kimchi and stir-fry evenly, add a teaspoon of chili paste, and stir-fry
4.
Add cooked rice and stir-fry until the rice has no lumps.
Sprinkle a little chicken seasoning and stir-fry well
5. After coloring, pour in a little sesame oil and mix evenly before serving.
6. Fry another egg and put it on the fried rice. Then sprinkle with sea moss
Tips:Shu shopkeeper's small cheats:
1. The rice must be overnight rice (refrigerated), hot rice has more moisture and is not easy to fry
2. When adding rice to stir fry, if it can't be scattered, you can add a little water appropriately
3. There is no need to add salt in the middle of the fried rice, because the salty taste of kimchi and chili sauce is enough
