Materials: rice, two eggs, ham, (corn, beans) scallions, oil, salt, etc..

Rice: to be fluffy, one of a kind. Not dry, dry rice.

Eggs: add the right amount of salt and beat well (the question of how much salt to put,, you have to master the experience)

Ham: cut into small dices

Corn, beans: to be cooked. (You can take it or leave it, home fried eggs and rice, can not be so troublesome, the main role is to look good only)

Oil: the best use of lard, only fragrant oh oh oh oh. (Considering the fact that few people boil their own lard, the other will be on it)

Scallion: cut into 5 mm small pieces. Scallion white and green Oh Oh Oh Oh

Practice:

Down the oil, when the oil is 7, 8 into the heat, under the scallion white. Turn it over and down. When there is fragrance (if burnt, fish out the white onion). Under the rice, the rice will turn a few more times,, heat through the fire,, will be a good egg, and then stir, slowly poured in the top of the rice, this time, while pouring but also while stirring, so that each rice outside are wrapped with eggs, and then under the ham diced, (corn and beans can also be under the now), add a little salt, stir-fry a few times, the aroma came out, under the chopped scallions. Stir-fry a few times. The first thing you need to do is to get your hands on a new one, and you'll be able to do it.

Guaranteed to be golden, and I'd like to make them for everyone when I get a chance.