Ingredients: egg 1 piece, fried rice 6. Two seasonings: white powder 1/4 tsp, appropriate amount of salt, 2 tsp of tomato sauce. Method: 1. Beat the eggs, add white powder and salt and mix well.

2. Heat the oil pan, take the kitchen paper towel to wipe off the excess oil, then gently and evenly put the egg liquid prepared by 1 into the pan until the egg skin is golden round, and put the fried rice in the middle of the egg skin. 3. Quickly wrap and fix the four corners of the egg skin of Method 2, put it in a plate and pour it with tomato sauce. 4. The practice of fried rice ①. After the mushrooms and scallops are soaked, the mushrooms are diced, and the scallops are shredded (without scallops) ②. Green, red, yellow peppers, bamboo shoots, fish balls and ham are diced respectively ③. When the oil in the pot is heated to seven minutes, all fried rice materials except leftovers are poured in and stir-fried for two minutes ④. Pour in the leftovers and stir-fry evenly, and then add salt, monosodium glutamate, black pepper and vanilla.

Alternative egg-wrapped rice materials: salad oil 15㏄, 2 eggs, vegetable rice 1 bowl;

1. First heat the pot and pour the salad oil. 2. Continue to heat the pot that has been poured with oil until it smokes slightly, and then slowly pour in the stirred egg liquid. 3. After the egg liquid is poured into the pot, stir it from the side of the pot to the middle with quick action. 4. Lift the egg skin slightly with chopsticks to measure its ripeness. 5. When the egg skin is half cooked, quickly turn it over and fold it in half to make it look like an egg roll. 6. Cover the rolled egg skin directly on the prepared rice. 7. Quickly split the egg skin from the middle, so that the egg skin can be laid flat on the rice naturally. 　

Tips for egg-wrapped rice: 1. Egg skin practice: If you are a novice, you can put a little more white powder, that is, starch, in the egg and then add a little water to mix well. Heat the pan evenly with a small torch, then pour a small amount of oil into the pan, and keep the pan end away from the fire. When the temperature of the pan drops to 60℃, scoop the egg slurry into the pan with a frying ladle, and rotate the pan to make the slurry flow all over the pan. Then move the pot to the fire mouth and keep turning. When the flour paste becomes skin to absorb sweat and the edge is tilted, gently lift the edge of the skin out of the pot by hand. When you pour the egg slurry, you can also pour it several times, hold the pan for rotation and heating, and then pour a little more and then rotate and reheat, so that you can make a very large and round egg skin little by little, and the thickness is consistent. 2. Tips for fried rice: The rice used for fried rice, preferably overnight rice. Because overnight rice has less water and is hard. Without overnight meals, fresh meals can be dried under the fan or naturally. Hard and dry rice won't stick to the pot when frying rice, and the fried effect is separated from the grain, which is more delicious. 3. Tomato sauce: Wash fresh tomatoes and cut them into dices. You can also steam the tomatoes, peel them and dice them. Add a little oil to the pot, pour the tomatoes and fry them until they are soft and rotten. Add a little salt and a proper amount of finished tomato sauce or tomato salad bought outside, add a little water, simmer for a while, and then pour the juice on the egg-wrapped rice. The ketchup made in this way is very fragrant! ~~ 4. The materials of fried rice with egg-wrapped rice can be matched at will according to personal preference, and it is not necessary to make every material the same according to the recipe.