1. Stir the cooked rice with a beaten egg liquid
2. Soak the peas in brine for 10 minutes and set aside for later use. Then dice the tempeh, smoked ham, red bell pepper, and onion; pour half of the tempeh from the canned tempeh and set aside
3. Finely chop shallots
4. Beat 2 eggs with small shallots and salt. After heating the oil in the wok, pour the egg liquid into the stir-fry
5. Pour in all the chopped ingredients and stir-fry the peas soaked in brine, smoked ham, and tempeh, all of which have enough salty flavor, no need to add salt and monosodium glutamate separately.
6. Add the rice soaked in egg liquid, stir-fry for a while and then add the shallots. Then out of the pot
Tips:Time is limited, and the selected fast-cooking rice stall is not flexible enough. If you have enough time, the rice will be cooked early, and the rice will be more granular if you use the fine cooking mode.
