1. Peeled carrots, diced and set aside
2. Shrimp peeled and shrimp line, washed and set aside
3. Corn kernels and green peas kernels are blanched separately for later use
4. Prepare a bowl of rice
5. Add a teaspoon of starch to the goose eggs and beat them into egg liquid
6. Put 1 teaspoon of corn oil in the wok,
7. When the oil is heated to 60%, add the shrimp and fry until the color changes
8. Add various vegetable grains and light soy sauce, fuel consumption
9. Stir fry evenly
10. Add rice, add salt
11. Stir-fry until the rice grains are distinct and serve them for later use
12. Heat the flat-bottomed non-stick pan and pour in the egg mixture, leaving a little for later use, turn the pan to form a uniform circle
13. When the egg sauce is 80% cooked, spread half of the fried rice, leaving 1 cm around it to avoid spreading the rice
14. Pour the remaining egg liquid on the side, and then cover the other half, shape it, press the edges tightly, and fry slightly to set the shape and take it out of the pan.
15. Pour an appropriate amount of egg liquid on the egg skin, a little anxious, the dripping is not beautiful
Tips:1. It is more convenient to operate when the egg skin is not completely solidified and is about to solidify.
2. It will be more beautiful if you squeeze the tomato sauce on the surface before serving
