2, eggs;
There are so many simple ingredients. Here's what I usually add:
3, ham or sausage, I like the red Cantonese sausage best, it tastes a little sweet, and there is fat in it, which is very fragrant when fried;
4. Cucumber, carrot, pea and sweet corn.
Accessories: chopped green onion, garlic (two or three slices), oil, salt, chicken essence and boiled water.
The spices are all ready, so it's time to start cooking.
First, the cucumber and carrot are diced, then the diced cucumber is pickled with a little salt, and the carrots, peas and corn are blanched with boiling water. Dice the sausage, too.
The next step is to spread the eggs, which should be the simplest, but if you spread the eggs in a bubble, it will be golden and dazzling.
The eggs are spread out and put outside for later use. Put more oil in the pot over medium heat, shovel the rice with big bumps, add chopped green onion and stir fry, and add appropriate amount of chicken essence and salt. When the meal is hot, add sausage, continue to stir fry, stir fry for a while, and add cucumber. When the fat in the sausage oozes from Huasong, pour in the remaining carrots, peas, corn and eggs, stir well and taste salty.
The next step is very important ~ ~ ~ ~
Pour a little boiling water into the pot, sprinkle with garlic slices, cover the pot, and simmer on medium and small fire until the "zi zi" sound disappears. Then the pot is boiled, and there will be the smell of garlic and sausage and eggs in the steaming heat. Look at the pot: red, orange, yellow, green and white complement each other, and the rice is round and smooth.
Stir the garlic slices evenly and turn off the heat.
However, the most convenient thing to say is to fry the leftovers with the rice, which is simple and can catch all the leftovers. It is really the first choice for lazy people.