1. Shred carrots, vegetable leaves, cored and diced plums
2. Put the carrot shreds and vegetable shreds in a small pot to boil water, and put a small amount of salt in the water to make the vegetables slightly salty. (People who are used to eating hard can save this step)
3. Put a small amount of sugar and chicken essence in the Korean chili sauce, and then add a small amount of water to mix.
4. Beat the eggs well
5. Put a small amount of oil in the hot pan, and when the pan is 80% hot, pour in the rice and stir-fry the rice.
6. Pour in vegetable shreds
7. Pour in the egg liquid
8. Put in diced plums
9. Finally, pour in the prepared sauce and stir fry. The soup is ready to be served when it dries
Buy on JD
Buy on Amazon