Laoganma with materials; Onion, ginger and garlic (according to personal preference); Rice (overnight); Mushrooms; Ham; Egg practice

Preparation: Mash overnight rice in advance to avoid big bumps that are not easy to fry after cooking. Cut the onion into small pieces, cut the ginger into powder, peel the garlic and press it with the back of a knife a few times to loosen the garlic, and then cut it into small pieces, which is more delicious. Dice mushrooms and ham, and beat eggs well for later use. Preheat the pan, add a little oil, wait for a while, add onion, ginger, garlic and one or two spoonfuls of Laoganma (according to the amount of rice, not too much, it will be salty), stir-fry a little, and stir-fry. Add mushrooms, stir-fry, and stir-fry with Laoganma. Add rice, stir-fry constantly, and stir-fry a pimple in the rice, which is not sticky. This step may take longer to fry the excess water in the rice. Add the ham and stir it a little. Ham is cooked, so it is cooked late. If you like to eat heavy food, you can cook it with mushrooms. ) Slowly put the broken eggs into a circle in the pot, stir fry quickly, so that the egg liquid and rice are fully mixed evenly, add a little salt and chicken essence (try the rice salty before adding salt), stir fry until the egg liquid becomes solidified diced, and then turn off the fire. Love, nutrition, fried rice with eggs, and small disabled hands can do it.

3 eggs; Appropriate amount of rice; Proper amount of oil; One third of carrots; Appropriate amount of salt; Half a cucumber; A ham; Appropriate amount of onions; Correct practice of chicken essence

Do not keep the steamed or leftover rice warm during the day, but keep it at room temperature for later use. Dice carrots, cucumbers, ham and spare eggs. Stir-fry the eggs in a wok until they are medium-cooked, and put them on a plate for later use. Stir-fry chopped green onion in oil. Stir-fry diced ham, diced carrot and diced cucumber until 80% cooked. Fried rice with salt and chicken essence! Fried rice with tomato, vegetables and eggs

A bowl of leftovers in the refrigerator for the night; A tomato; A few pieces of vegetable leaves (Chinese cabbage and green vegetables can be used); An egg; Salt; Peanut oil practice

Peel and chop tomatoes, chop vegetable leaves and put peanut oil in the pot, heat, beat in eggs and stir-fry for a while. When most of the protein is cooked and some yolk is raw, pour in tomatoes and vegetable leaves, stir-fry them evenly, cook them slightly, let the tomato juice come out, pour in rice, crush the rice, mix well, add salt and stir-fry again.

Use a bowl of rice; An egg; Ham sausage; Carrots; Onion practice

Prepare the ingredients, break the eggs and put salt, cut the carrots and diced ham, peel the onions, heat them with a little oil, add the diced carrots and diced ham, put the oil in the spare pan again after frying, and pour in the broken eggs. When the eggs are almost solidified, stir-fry the rice and try to make the rice stick to the egg liquid. Add a little salt and stir-fry chopped green onion and diced carrot. Stir-fry diced ham evenly.

2 eggs; 1 bowl of rice; 2 shallots; Appropriate amount of salt; Correct practice of pepper

Cooked rice (less water than usual) Loosen the ingredients with chopsticks: separate the egg white from the yolk, and cut the onion into small pieces. Heat the non-stick pan and put some oil (a little thin oil). Pour in the rice and stir well. Stir-fry until hot. Turn off the fire and leave the stove. Pour in the broken egg yolk and keep stirring (no fire! ) until the yolk sticks to each grain evenly. It's best to leave the oven and stir it to stick the egg liquid better, because it's too hot to stick the egg liquid when cooking. Stir-fry over low heat, add shallots, salt and pepper, and stir-fry. Serve and you're done. Stir-Fried Rice with Egg

Pork granules used as raw materials; Rice; Pea grain; Corn kernels; Eggs; Chopped green onion; Original pumping; Salt; Pepper; Red pepper practice

Beat the eggs in a bowl, put a little oil in the pot, pour in the eggs, stir quickly, fry into small pieces, take out the oil poured into the spare pot, add chopped green onion, fry the diced meat until it changes color, add peas and corn kernels into soy sauce and a little water, fry until the pork is cooked, and pour the rice into the pot. If the rice is left over and caked, it's best to break it up first, pour the eggs into the pot, stir with salt and pepper, stir well, pour in the red pepper, stir well, then take out the pot and put the fried rice with eggs on the plate.

2 eggs; 1 bowl of rice; Practice of 1 root ham sausage

Heat the oil in the pan and beat the eggs at the same time. Put the eggs in the pot, walk around and take them out. Put the cooked rice into the pot, crush it with a shovel and stir fry. Stir-fry eggs and diced ham with rice. Stir-fry until the color of rice becomes better, add proper amount of monosodium glutamate and salt, and stir-fry for the last time. Pour it from the pot into the bowl. Fried rice with crab eggs

Use overnight meals; Jiang Rong; Vinegar; Salt (or chicken powder); Green vegetables; Oil; Egg practice

Ginger, promise me you'll grind it! ! Old vinegar, white vinegar and red vinegar will do. Just a little. Add ginger, vinegar and salt to the egg mixture, stir well with hot oil in the pot, then add the egg mixture and stir until it is more crab-yellow. Then add rice, chopped vegetables and salt to taste. Scheme 1: scrambled eggs-take them out-stir-fry rice and vegetables-return the eggs to the pot-stir well. Scheme 2: Scrambled eggs-add rice-add vegetables-stir well. You can blow it up any way you want. Fried rice with golden eggs

3 eggs (only eat yolk); 1 big bowl of rice; A little pepper; Correct salt practice

Stir the egg yolk and cold rice slightly; Heat that wok, fully wetting the wok with oil, and control; Add rice and stir-fry with a spatula; Pour in the egg yolk liquid and stir fry quickly, so that the egg liquid evenly wraps the rice; Separating particles, and coating the particles with egg liquid; Constantly knocking over the pot (stunned by the super handsome master knocking over the pot! ) make the rice grain clear; Sprinkle pepper and salt, stir well and serve. Fried rice with sausage and eggs

Rice; Sausage; Carrots; Zizania latifolia; Egg practice

Prepare materials (rice is overnight rice that has been refrigerated in the refrigerator, which is one of the conditions for making fried rice particles clear). Dice sausage, carrot and water bamboo respectively, add oil and heat, stir-fry sausage, stir-fry carrot and water bamboo until cooked, add salt and a little sugar to taste, then take it out of another oil pan, pour rice, stir-fry slowly until it is loose, and pour in seasoned egg liquid (cooking wine, salt and a little sugar). ) Pour in the side dishes, stir well, pour in sesame oil, sprinkle with chopped green onion, or sprinkle with black pepper to season the fried rice with eggs when the taste is mixed.

Two eggs (preferably earth eggs); Rice; Cooking wine; Soy sauce; Petroleum practice

Beat an egg into the rice, mix the rice with the egg, and then bake. Scramble another egg. You'd better beat the eggs well first. Put it in a pot, the oil temperature is slightly higher. Stir-fry the eggs and take them out for use! Less oil, less fire, fried bibimbap in the pot, less cooking wine and soy sauce! Stir-fry rice until it doesn't stick together. Finally, add scrambled eggs, stir and take out the pot! Fried rice with bacon and eggs

Take straw mushroom as raw material; Leftovers 1 bowl; 2 eggs; 2 Cantonese sausages; 3 dried mushrooms; 2 shallots; Carrots 1 bar; 1 green pepper; Garlic; Salt; A little sugar; A little pepper; Original pumping; Fried rice with preserved eggs (1).

Shell and break the eggs, add a little sugar and dice the sausage; Soak mushrooms, wash them, and remove dices; Wash green peppers, remove pedicels, remove seeds and dice; Wash carrots, peel and dice; Wash onion and cut into powder for fried rice with bacon and eggs 2.

Heat a wok over high fire, add 3 tablespoons of cooking oil to the oil-lubricated wok, add the beaten egg liquid, quickly break it up with chopsticks, take out the spare wok, add a little oil, stir-fry the sausage until it is fragrant, add other diced ingredients in turn: diced mushrooms, diced carrots and diced green peppers, stir-fry together, add a little salt to taste, take out the spare wok, and leave a little base oil and rice to stir-fry. While weighing the pan, stir-fry evenly with high fire, pour the fried egg pieces and diced materials into the pan and stir-fry together to give a fragrance. Stir-fry quickly until the rice grains are fragrant and the sauce color is even, and sprinkle with chopped green onion to get the low-calorie slimming laver and egg fried rice.

An overnight meal with materials; A portion of laver; An egg; A little green pepper; Salt; Monosodium glutamate; Petroleum practice

Break the eggs, tear the laver into small pieces, put it in a pot, pour a little oil, stir-fry with a brush, then turn the heat down, add rice and a cup of cold water, and stir-fry a little with the rice. Because the overnight meal is hard, pouring a little water will help it soften quickly, but it will not affect the taste. what am I supposed to do？ After one minute, add green pepper and stir well, then add a little water. Then when the water is dry, add laver and stir until it becomes soft, and then add a little water.

Rice 1 serving; 2 eggs; Four or five root methods of okra

Eggs are scattered, and okra slices are five-pointed stars. Heat the oil pan, fry the eggs and stir fry. Fried rice should not be too soft. It better be hard. Stir-fry a little, press it, and the lines will be clear. After the meal is over, you can continue to fry okra. Season with a little salt. Vegetables can't be put too early, and finally they can keep bright colors. Stir-fry the okra until it is soft. Fried rice with shrimp and eggs

Use overnight meals; Shrimp; Eggs; Edible oil; Celery; Chopped green onion; Salt; Chicken essence practice

Remove the head and shell of the shrimp, cut the back and pull out the intestinal mud. Wash celery, cut into small eggs, break them up thoroughly, add a little salt and mix well, and add a little cooking oil to the egg liquid and mix well. Pour the cool rice into the egg liquid, stir the rice evenly with chopsticks, so that each rice is evenly wrapped in the egg liquid pot, then heat it and drain the oil (a little more than usual). After the oil temperature comes up, pour the shrimps into the pot and stir-fry until the surface changes color, and take them out for later use. Stir-fry until the rice grains are dry. Stir-fry celery for a while, then stir-fry shrimps. Season with a little salt and chicken essence and turn well.