2. Cut the spicy cabbage into small pieces, shred the beans, wash and chop, and break the eggs for later use.
3. Pour oil into the pot. When the fire is heated to 70% heat, pour in the eggs and stir-fry until 80% cooked.
4. Pour the oil into the wok again. When the fire is heated to 70% heat, pour in the beans, stir-fry until the color becomes darker, pour in the spicy cabbage, stir-fry for 1 min, add the rice, sprinkle a little salt on the surface of the rice, adjust to medium heat, and then cover the pot and stew for 1 min (which will help the pieces of cold rice spread out during the frying process).
5, open the lid, stir-fry the rice and vegetables evenly with a shovel, then pour in the eggs, stir-fry for 1 minute, and pour in a little kimchi juice according to personal taste.