1. First, wash carrots and ham and cut them into cubes. The smaller the better, but don't foam them. Then wash the auxiliary materials and cut them into foam. Beat the eggs and add a little onion foam.

2. Put a little salad oil in the pot and add it to 80% heat. Add chopped garlic foam to the chopped ingredients, stir-fry in the pan until you can smell the fragrance (this process only takes a few seconds), and then stir-fry the eggs in the pan (at this time, increase the heat, so that the eggs will be soft and not easy to fry). When the eggs are fried until golden brown, plate them.

3. Add a little salad oil and heat it to 80% heat. Stir-fry the rice in the pot. At this point, you need to add a little salt and chicken essence to the rice (don't put too much chicken essence, otherwise it will be too fresh and not delicious). When the rice is fried until the rice grains can jump in the pot, the best time to go out of the pot is to return all the main ingredients and auxiliary materials that have just been fried to the pot and stir until the rice grains are soft but not sticky.