You can make rice with eggs. Blanch the green beans and corn in water, heat the oil, stir-fry the rice, add the green beans, corn and ham sausage, and add a little soy sauce and salt before taking out. Then spread the omelet, beat the two eggs evenly, add some water and black pepper salt (the omelet will be fluffy and soft), and cook the rice with an egg-wrapped pan! When the oil is hot, turn to low heat, and spread the egg rolls evenly into the pot to ensure that there is no blank in the pot. After the eggs are slightly solidified, pour the previously fried rice into the pot, which is the secret of 100% success of egg-wrapped rice. Push the rice into the middle of the pot, and then pour the plate into the pot. As soon as the pot is turned over, the egg skin will perfectly wrap the rice, and when you pinch it with your hand, it will be a perfect egg-wrapped rice.