1, put the leftover rice in a dish and steam it until soft, or put it in a microwave oven for two minutes.

2. Add starch, stir well and knead into a big ball.

3. Spread a layer of plastic wrap on the dough pad, flatten the rice balls, then cover them with plastic wrap, flatten them with a rolling pin, make them thinner, and put them in the refrigerator for two hours.

4. Take it out of the refrigerator, cut it into rectangular strips, or press it with a mold.

5. Add oil to the hot pot. When the oil is 7-8 minutes cooked, add the crispy rice, fry until both sides are golden, and remove and drain the oil.

6, put a small amount of oil in the hot pot, add salted egg yolk, stir-fry until the egg yolk is bubbling and fragrant, add the fried crispy rice, stir-fry until the egg yolk is evenly baked.

Second, tomato fried rice

1, prepare ingredients, rice according to personal consumption, chopped onions, tomato sauce and eggs.

2, put a little peanut oil in the pot, fry the eggs with oil heat, and remove them with a shovel.

3. Stir-fry chopped onion with remaining oil.

4. Add the leftover rice.

5, add tomato sauce and stir well, so that each rice grain is wrapped in tomato sauce.

6, then add the chopped eggs and stir well, then add a little salt.

7. Stir-fry tomato rice in a green bowl under medium pressure, and put the plate upside down.

Third, rice pancakes

1, put chopped carrots, cucumbers, corn and ham into the rice, and then knock in one or two eggs.

2. Add salt and a little black pepper and mix well with a spoon.

3, put a little oil in the pan, make a ball of rice, gently flatten it, put it in the pot, and make it slightly whole.

4. When the bottom of the rice is fried until golden, turn it over and fry until golden.