1. Add a little salt to the eggs and break them up for later use (you can add a little water starch). Dice all potatoes, carrots, cucumbers and crispy sausages. The smaller the better.

2. Stir-fry diced vegetables and crispy sausages in a hot pot with hot oil, add a little salt, stir-fry until the color changes slightly, and then add rice.

3. Add rice and stir fry simply. After the meal is hot, add salt, soy sauce and concentrated chicken juice and continue to stir fry (if you feel a little dry, you can add a little water, not too much, just a little wet)

4. Stir-fry until the rice color is even and soft, and then take it out of the pot for use.

5. Pour the oil (small hot oil) into a pan or non-stick pan. When the oil is seven minutes hot, pour it into the prepared egg liquid to make it round.

6. The bottom surface of the egg liquid can be formed movably. When the surface egg liquid is not fully cooked, put the fried rice on one side of the egg skin (don't put too much, otherwise it won't fit).

7. Gently turn the egg skin on the other side with a shovel, fold it in half to cover the fried rice, and gently press the edge of the egg skin to seal it.

skill

The egg skin is sealed with the egg skin. You can apply the remaining egg liquid to the edge of one side of the egg skin and press it with a shovel. It can be easily sealed in a few seconds. Remember not to pack too much rice, or you will break the egg skin and it will be difficult to seal it.