1. First, break the eggs into egg liquid. After draining the soup, change the knife and cut the cabbage into cubes with the size of about 1 cm.

2. When the wok is heated to 50% heat, add cooking wine and 30 ml of water to the egg liquid and stir well. Draw a circle and pour it into the wok until the egg liquid begins to solidify, and stir it slightly with a shovel until the egg liquid is completely solidified.

You don't need to change the pan and then add the base oil. When it's 40% hot, pour in rice, stir a few times, then pour in about 50 ml (3 tablespoons) of water, cover it, and stew for half a minute on medium heat;

4. Open the lid, the rice grains are completely loose, then add spicy cabbage and soup, add white sugar, stir-fry until the rice turns red, add previously fried eggs and bean sprouts, add salt, stir-fry until the bean sprouts are soft, and then add white pepper and mix well.