1. Prepare rice, preferably leftover rice. You can cook more and put it in the refrigerator the first night to make it more delicious.
2. Cut the sausage into small pieces and put it in a pot to steam.
3. Chopped green onions, chopped kimchi, the sausage next to it is just another picture.
4. Break up the eggs and boil the diced vegetables with water. The frozen ones must be boiled and this step cannot be omitted. If they are cut and fresh, they must be cooked.
5. Put a little oil in the pan to scramble the eggs and scoop them out.
6. Put another oil in the pan and pour half of the rice into the pan and stir fry.
7. Pour in the eggs, seasonal vegetables, chopped green onion, salt and soy sauce and stir-fry until cooked.
8. Put oil in the pot to heat up, pour in the remaining white rice, pour in sausage diced and stir fry with Korean kimchi, do not add salt, because the kimchi has a salty taste, just pour a little soy sauce to improve the color.
9. After being fried, put them into two pots.
10. Put the Tai Chi mold away, this mold is available online.
11. Put half of the Korean kimchi fried rice, and half of the fried rice with vegetables and eggs from time to time, and press them firmly.
12. Lift the mold gently, cut the seaweed into a circle with scissors, and place one on one side.
13. Finished renderings.
Tips:If you don’t have a mold, you can use a disc with one kind of fried rice on one side. As long as there are two different kinds of fried rice, there is a strong contrast in color to create a good shape.
