Luncheon Meat and Egg Fried Rice
1.
Cut luncheon meat into cubes, wash and dice cucumber, mince garlic, and chopped green onion.
2.
Beat the eggs into a bowl and beat them up.
3.
Prepare the rice.
4.
Heat the wok and add the salad oil. Stir the luncheon meat over low heat until crisp and fragrant.
5.
Push the luncheon meat to one side and scramble the eggs on the other side.
6.
Put the rice in when the egg has just solidified but is not fully mature. In order to prevent the eggs from being too old and affecting the taste of the finished product.
7.
Stir fry evenly.
8.
Add the diced cucumber and minced garlic.
9.
Add "Maggi Fresh Soy Sauce".
10.
Finally, add chopped green onion and stir-fry evenly over high heat.
11.
After being fried, the aroma is tangy.
Tips:
It is best to heat the rice before frying, using a microwave oven, rice cooker or steaming heat. It will save time and effort to fry it!
The luncheon meat is fried as far as possible until it is burnt and fragrant. This will not only force the fat in the luncheon meat into the rice, but also make the luncheon meat more crispy and enhance the fragrance of the fried rice.
