In the coastal areas rich in seafood, the interpretation of food gives the ocean more flavor. When I went to Xiamen to check the non-stick pan before, I tasted the special fried rice in a restaurant. I use shrimp skin, crisp seaweed, scallops and other seafood. Fried rice is very strong and delicious. Rice 1 bowl carrot 40g shrimp skin 5g scallop 5g laver 4g egg 2 soy sauce 1g salt 1g vegetable oil 1, shrimp skin and scallop are soaked in water in advance. 2, a small hot pot, tear the washed seaweed into small pieces to join. 3. Stir fry until it turns green and crisp, and set aside. 4, less oil in the hot pot, pour in the egg liquid. 5. After the egg liquid is slightly solidified, stir fry with a shovel for later use. 6. Tear the soft scallop into vegetable. 7. Peel carrots and dice them. 8. Heat the wok with less oil, add carrots and stir fry. 9. Stir-fry until carrots are soft, then add dried shrimps and scallops and stir-fry. 10, add laver and rice, turn to medium heat and stir-fry evenly. 1 1, fry for about 5 minutes, and then add 1g soy sauce. Old pumping can make coloring more attractive, or you can leave it alone. 12, stir well and pour in the broken eggs. 13, finally add salt, stir well, turn off the fire and serve!