Seafood egg fried rice

“Equal fried rice, which is an improvement in rice rice, can only be cooked with the right white rice. It's not easy to make a good bowl of egg fried rice. First, pick rice. I'm the first to make the rice in the northeast, and the long rice in the northeast is made out of egg fried rice, which is clear; the second, well-soiled rice, preferably after natural cooling of about 6-8 hours or freezing of the fridge for 1-2 hours, is very good; the third, when the eggs are made, the oil is not too hot, the oil is too hot to feel like they're blown out of a boiler, and they feel hard to their mouths, better made out of 60% oil, so that the eggs are not dried, rice is fresh; and the fourth, I do not make the eggs alone, but rather I mix them directly into rice, then boil them together, so that the juice of the eggs is mixed into each of them, so that each of them will be full of egg, and two of them will be fine, and so much as to say, two of them。