Pelican egg fried rice

I've always believed in the wonder of life and always wanted to be full of expectations, so I'm still here, as I was before. Chongqing, 9 December 2017. When the long-lost sun finally fades from the other side of the world, this city is again ushering in its own silent night. And I'm still here. Like before... = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = for the first time = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = 。

Recipe Recommendations

leftover rice appropriate amount
lettuce head appropriate amount
green pepper appropriate amount
ham sausage appropriate amount
shallots appropriate amount
oyster sauce appropriate amount
Weijixian soy sauce appropriate amount
salt appropriate amount
chicken essence appropriate amount

salty and fresh
fried
ten minutes
simple

Steps for Pelican egg fried rice

The spoon spreads the leftover rice and adds half a spoonful of ointment oil and half a spoon of soy sauce, evenly mixed。

Eggregation spreads, ham intestines, gills, peppers, onions cuttin. (Can also use carrots, beans, onions, etc.)

Hot pots of cold oil, hot oils pour into filled egg fluids, and when condensed, they are broken with shovels。

The pot was re-oiled and then burned into ham, green pepper and platinum。

It's the rice and rice。

The well-solded eggs are even, and the rice made to the pot has the best “jumping” taste。

Add salt or chicken sperm to the population, close the fire and throw onion flowers, so that onion flowers can be formed with the remaining temperature of the pot。