Beijing-style barbecue fried rice

The pure traditional Beijing barbecue is different from the barbecue in other regions. It is roasted on a "fire roast", similar to frying meat with green onions on a cake pan. Beef and mutton are usually used for barbecues. The meat is sliced and marinated, and then dry grilled. When roasted more tender, the roast meat will be full of burnt aroma. People call it "fried paste". The fried paste tastes chewy, and the more delicious it becomes after entering the mouth. It is said that Mr. Ma Lianliang, who used to sing opera, liked this bite most.
The "roasted seed" is a large round thick iron plate. A charcoal pot is set up below to heat the iron plate. Then, the pickled meat is put on the iron plate and is constantly turned and roasted. When roasting, some shredded green onions and coriander are added to prevent the meat from sticking to the iron plate. The largest roast is as big as a table for ten people. Everyone sits around and bakes, eating while roasting. There is also a gimmick here. Eating while sitting is called "Wen Chi", and barbecuing is called "Wu Chi". In winter, a family or three or five friends gather together warmly to eat and chat, holding chopsticks in one hand to eat meat, and the other. It's very pleasant to drink from a glass cup in the other hand. It's beautiful, haha!
Nowadays, charcoal roasting is basically not used, but electric roasting is changed to. If you don't have roasted seeds at home, you can use a cake pan or frying pan to replace them, but the atmosphere will be much worse! Inspired by this, I improved this method and stir-fried the leftover rice several times. The taste is quite great. It is called "Barbecue Fried Rice". Hehe, I specially use it to share it with my friends! The practices are as follows;