Wash the cabbage and cut it into small pieces.

2

Rice, eggs and cabbage are all ready.

three

Heat the wok with oil.

four

Scrambled eggs. After frying, put it away for use.

five

Stir-fry diced cabbage in the remaining oil in the pot until it is 70% cooked.

six

Put a little oil in the pot, heat it and stir-fry the rice.

seven

Scrambled eggs and cabbage.

eight

Stir well, season with salt and chicken essence pepper, and turn off the heat.