Materials: 150 grams of round-grained rice, 1 egg, 10 grams of green onion, 1 preserved chicken thighs, 10 grams of green peas seasoning monosodium glutamate 2 grams of vegetable oil 250 cc, salt, pepper a little.

1, preserved chicken thighs into the steamer basket steamed about 20 minutes and then removed.

2. Remove the bones from the steamed chicken thighs and cut into 0.8cm cubes.

3. Heat oil in a wok until 40% hot, then add green beans and drain until cooked.

4: Heat 30cc of oil in a wok, add the beaten egg and scramble, then add the diced chicken thighs and stir-fry.

5: Add rice, green beans, salt, monosodium glutamate (MSG) and pepper and stir-fry over high heat.

6, sprinkle with chopped green onion to plate.