Preparation: 2 eggs, 1 teaspoon (5 grams) salt, 2 tablespoons (30 milliliters) cooking oil, one long green onion, and 1 large bowl of rice. Crack the raw eggs, add 1 teaspoon salt (5g), and beat the eggs with an egg whisk for 30 strokes to turn them into egg wash. Heat 2 tablespoons (30 mL) cooking oil in a wok over medium heat until 70% hot. Add the egg mixture and stir-fry quickly with a spatula to scramble the egg mixture into egg pieces.

Prepare the ingredients: 2 eggs, 1 teaspoon (5 grams) salt, 2 tablespoons (30 milliliters) cooking oil, one long green onion, and 1 large bowl of rice.

1: Crack raw egg into a bowl, add 1 teaspoon salt (5 grams), and beat egg 30 times with an egg whisk to make an egg wash.

2: Heat 2 tablespoons (30 milliliters) cooking oil in a wok over medium heat until 70 percent hot.

3: Add the egg mixture and gradually solidify, then stir-fry quickly with a spatula to scramble the egg mixture into egg pieces.

4, when the eggs become dark yellow, pour in the rice stir-fry is most suitable.

5. Stir-fry the rice and egg cubes evenly, and stir-fry for a longer period of time, keeping stirring so that the rice does not stick to the lumps, until the rice is best when it is white.

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