Points:
Eggs must be used to burn rolling oil fried, so that there will be a full egg flavor, and onions can not be missing Onion and egg fragrance is the key to egg fried rice, followed by the rice used to fry the moisture, to be slightly less than normal fresh rice moisture Finally, it is the time out of the pan, out of the pan is too late to make the scrambled rice too dry, which has to be grasped by their own Nobody can be good the first time, but it's not the first time, it is the first time that you have to do something, but you have to do something. The first time you can fry the good, more hands is the king