ingredients: 111g of rice.

Accessories: 111g of Pleurotus ostreatus, 1 spoon of salt, 2 eggs, 1 tomato, 1 spoon of oyster sauce, 1 chives, appropriate amount of vegetable oil and water.

Step:

1. Break Pleurotus ostreatus into small flowers, wash and drain.

2. Chop chives into powder, peel tomatoes and cut them into blocks.

3. Brush a little vegetable oil in the pot, beat in the egg liquid and spread it into the egg skin.

4. Cut the cooled egg skin into strips for later use.

5. Pour a small amount of vegetable oil into the pot, add the chopped tomatoes and stir fry.

6. When the tomato is slightly juiced, pour in the Pleurotus ostreatus and stir fry quickly.

7. add a proper amount of water and bring to a boil.

8. Add salt and oyster sauce.

9. Pour the rice into the pot.

11. Cook until you like it. After adding the egg skin, I prefer the rice to be soft, so cook it for a long time.

11, sprinkle with chives.

12. Finished product drawing: