Ingredients: 20 ml of lard, 50 g of egg liquid, 80 g of diced spicy beef (instead of diced ham or chicken breast), 300 g of cold rice, 25 g of bamboo shoots, 30 g of spicy fried rice juice, 3 g of chopped green onion, 3 g of sesame oil and 3 red pepper rings.

Production process:

1. Heat the wok, add lard, add egg liquid and fry the eggs into diced shapes with a size of 0.6 cm, then pour in diced beef (diced ham sausage or chicken breast) and fry again (reference time: 30 seconds).

2. Add fried rice, add spicy fried rice juice and stir well (reference time: 30 seconds).

3. Then pour in the diced bamboo shoots and stir well (reference time: 30 seconds).

4. Finally, add chopped green onion and sesame oil, stir-fry evenly (reference time: 10 second), and take the pan and plate.

5. The finished product is placed in a cone shape, and the red pepper ring is placed on it to form a flower shape.

Spicy fried rice juice: the characteristics of Le Yi cuisine