1. Beat the eggs and stir well with the rice. Dice other garnishes, add a little salt, and cook in a pot. Take out the water and set aside.
2. Turn the pot to heat and put the oil on a low heat. Put the egg liquid rice into the pot and fry until the rice grains are clear.
3. Pour all the garnishes into the pot, turn on high heat, add salt chicken essence, chopped green onion, stir fry evenly, and if you think the rice is too dry, you can add some water
