1. Ingredients required for Yangzhou fried rice: 300 grams of rice, 2 eggs, 5 grams of chopped green onion, 1 cucumber, 1 carrot, 1 mushroom, 4 shrimps, appropriate amount of ham, 50 grams of canned corn kernels, seasonings required:

1 gram of salt, 1 tsp of MSG, 1 gram of pepper, 1 gram of sesame oil, and 2 grams of cooking wine. Preparation method: 1. Beat the rice and eggs in advance and put them into a bowl and stir evenly.

2. Cut the shrimp into small dices, wash and cut the mushrooms, cucumbers and carrots into small dices, cut the ham into small dices, and rinse the corn kernels with water.

3. Heat up the wok, add a little water, add a little cooking wine, add shrimp, mushrooms, carrots, ham and cucumber in order and blanch them, drain them in cold water and set aside.

4. Wash the wok, add a little base oil to heat, add the egg liquid and stir-fry until loose.

Then add shrimp, mushrooms, carrots, ham and other ingredients, stir-fry over high heat to remove moisture.

5. Add the rice and stir-fry evenly. Try not to have the rice clumping together. Fry the rice to spread it out.

6. Add salt and MSG to taste, stir well and then sprinkle in a little chopped green onion and pour in sesame oil.

2. Assorted fried rice requires ingredients: 1 portion of rice, 2 free-range eggs, 2 fresh mushrooms, 1 pickled fungus, 1 fresh bamboo shoot, 1 cucumber. Seasonings required: 1 gram of salt, 1 gram of MSG, 1 gram of chicken essence, and salad.

20 grams of oil Production process: 1. Wash and cut fresh mushrooms into small dices, wash and cut fresh bamboo shoots into small dices, chop soaked fungus into small dices, cut ham into small dices, wash and cut cucumbers into small dices and set aside.

2. Break the eggs into a bowl and beat evenly until the egg liquid is fully mixed.

3. Pour a little water into the wok, add fresh mushrooms, fresh bamboo shoots, fungus, ham and cucumber to blanch and set aside.

4. Pour a little salad oil into the wok and heat it up. Add the eggs and quickly stir-fry them. Add the mushrooms, bamboo shoots, fungus, cucumber and diced ham and stir-fry evenly.

5. Add rice and stir-fry, add a little salt, monosodium glutamate, and chicken essence to taste, stir-fry evenly, and add chopped green onion.

3. Ingredients needed for soy sauce fried rice: 1 bowl of leftover rice, 2 eggs, appropriate amount of chopped green onion, 1 section of cucumber. Seasoning required: 5g Donggu soy sauce, 1tsp MSG, 3g dark soy sauce. Stir-frying process: 1. First, leftover rice

Break up and don't let any rice balls appear.

2. Beat the eggs with chopsticks and stir well until the egg white and egg yolk are fully mixed.

3. Wash the cucumber and cut it into dices the size of the head of chopsticks. Wash and remove the roots of the shallot and cut it into small scallions.

4. Heat the wok, pour out the oil, add a little base oil, heat it up, then add the egg liquid and stir quickly to disperse.

5. Add the rice and stir-fry, add Donggu soy sauce, MSG for seasoning, a little dark soy sauce to adjust the color, and stir-fry evenly.

6. Add diced cucumbers and stir-fry for a few times, then sprinkle with chopped green onions.