Coastal areas that are rich in seafood, the interpretation of food is more given to the flavor of the sea. Before going to Xiamen gatekeeper non-stick pan, in a restaurant tasted a very distinctive fried rice, with crispy seaweed with shrimp, dried scallops and other seafood, fried rice with a strong flavor, especially delicious. Ingredients cooked rice 1 bowl of carrots 40g shrimp 5g dried scallops 5g seaweed 4g egg 2 old soy sauce 1g salt 1g vegetable oil moderate practice steps 1, shrimp and dried scallops soaked in water in advance. 2, low heat pan, the clean seaweed torn into small slices to join. 3, stir-fried until the green crisp, sheng up and standby. 4, hot pan with little oil, pour in the egg mixture. 5, to be slightly solidified after the egg mixture, scrambled with a spatula, and sheng up and standby. 6, softened dried scallops torn into small pieces, and then the egg mixture is not a good choice. Add the softened dried scallops and tear into small pieces. 7. Peel the carrots and cut into small cubes. 8. Reheat the wok with less oil, add the carrots and stir-fry over low heat. 9. Stir-fry the carrots until they become soft, then add the shrimp peel and dried scallops and stir-fry. 10. Add the seaweed and cooked rice, and stir-fry over medium heat until evenly distributed. 11. Stir-fry for about 5 minutes, and then stir-fry for 5 minutes, then stir-in 1g of dark soy sauce. Old soy sauce can make the color more attractive, you can also not add. 12, stir fry evenly and then pour into the broken egg. 13, and finally adjust the salt, stir fry evenly, turn off the fire to serve, you can enjoy it!