Materials

Korean kimchi, pork (or lean pork), scallions, egg, cooking oil, salt, chicken broth, cold rice

Methods

1. First of all, the spicy cabbage squeezed excess soup juice and cut into julienne, cut the meat into cubes, scallion white and green part of the onion are cut into minced scallions, egg knocked into a small bowl and beat spare;

2. pan into the appropriate amount of oil, heat the diced meat into the stir-fry until browned white (if it is a pork diced slightly more stir-frying a while, forcing a little bit of oil), under the scallion white minced and rice, stir-fry evenly, will be evenly distributed to the rice. Stir fry the rice to make it evenly heated;

3. Put the shredded spicy cabbage into the pan, stir fry evenly, push the fried rice to one side of the wok and slightly deviate the wok to let the oil of the fried rice flow to one side of the wok, adjust the heat to medium, pour the beaten eggs into the wok to scramble and stir fry evenly with the rice that has been pushed to one side before, season with a little salt and chicken broth, sprinkle with the minced scallions and green powder to be ready to go out of the wok and enjoy it:)