150 grams of round-grained rice, 1 egg, 10 grams of green onion, 15 grams of squash, 35 grams of shredded pork, 1 sheet of nori

2 grams of monosodium glutamate (MSG), 250 cc of vegetable oil, 2 grams of cornstarch, 2 grams of egg white a pinch of salt and pepper

1, squash cut into julienne.

2, nori cut into thin julienne for use.

3, shredded meat into a container, with salt, egg white, cornstarch batter.

4, in the slippery oil in the hot pan into the oil, boil until 40% hot, into the shredded pork over the oil until cooked drained.

5. Stir-fry the shredded mustard greens, then drain the oil.

6: In a wok, add 30cc of oil and scramble the beaten egg, then add the shredded pork, squash and seaweed.

7: Add rice, salt, monosodium glutamate (MSG) and pepper and stir-fry to taste.

8, sprinkle with chopped green onion on the plate can be.

1, stir fry squash to keep its crispiness.

2, salt should be put in the right amount.