fried rice with eggs is more delicious with carrots and cabbage.

ingredients preparation: rice (preferably overnight), carrots, peppers, cabbage, eggs, onions, dried red peppers, soy sauce, oyster sauce, sugar, pepper, and spiced powder.

Operation steps:

1. Prepare the leftover rice overnight, preferably refrigerated in the refrigerator. After the rice is refrigerated, the rice grains will be slightly reversed, and the rice grains will not stick together, and each fried grain will be full. Prepare a proper amount of cabbage, carrots and peppers as side dishes, then wash the side dishes and cut them into shreds for later use.

2. Pour a proper amount of oil into the wok, which can be a little more than the oil in the wok, so that the fried rice is more fragrant, and every grain of rice is cooked and tastes more fragrant. After the oil is slightly heated, add chopped green onion and dried red pepper and stir-fry until fragrant. Just pay attention to stir-fry the fragrance, and don't fry the dried pepper.

3. Beat the eggs directly into the pot. Don't turn them over immediately. When the eggs are slightly shaped, stir them into small pieces with a shovel.

4. After the eggs are cooked, add shredded carrots, shredded peppers and shredded cabbage, and stir-fry over high fire until the cabbage becomes soft and the surface turns a little yellow. Stir-fry over high fire can stir-fry the fragrance in the cabbage, and the cabbage and eggs will be very fragrant when fried together.

5. After all the side dishes are fried, add the overnight rice, then stir-fry, and stir-fry the rice and the side dishes evenly, so that every grain of rice is covered with oil, so that the grains will not stick together.

6. After the fried rice is evenly fried, add a small amount of soy sauce and oyster sauce, and then add a proper amount of sugar, pepper and spiced powder. Soy sauce and oyster sauce are very salty, so add a small amount, and you can cook after frying.