1, potatoes and carrots are sliced into filaments with a planer, and ham is diced and put into a bowl for later use;

2. Break up 3 eggs and add shredded potatoes, shredded radish, chopped green onion and diced ham;

3. Pour the leftover rice and sprinkle with 3g of salt 1 g of chicken essence;

4, fully stirring evenly for standby;

5. Preheat the Tupperware pot, pour in a proper amount of vegetable oil, scoop in a spoonful of the egg-liquid-rice mixture in the fourth step, and spread it into a round cake;

6. Fry until golden on both sides;

7. Pan and plate;

8. The golden crispy rice cake is ready, so eat it while it is hot!