The raw material of fried rice is millet, commonly known as Mongolian rice. The best rice is grown naturally and watered by the Yellow River. The main practice is to wash the rice, remove impurities, and then put into the pot to boil, to be broken open after the mouth of the rice, immediately out of the pot, and then fried. After doing so, the fried rice is hard and has a bite, generally favored by the Mongolian people, so the local people called: "Mongolian fried rice". If the rice is not broken before the mouth before the fish out, so the fried rice is better bite, but can not withstand chewing, locally known as: "Han people fried rice". However, it must be noted that such fried rice can not be eaten directly, it must be peeled. In ancient times, the hulls were removed with a stone pestle and mortar, where the rice was put into the pestle, the foot stepped on the driving lever, and the tilted hammer fell on the stone mortar, back and forth several times to remove the hulls of the rice grains. After removing the skin, use the bamboo dustpan to remove the big chaff, and then use the wicker to remove the fine chaff, after that, you can eat.

The fried rice is made of Jikji, and it is boiled, fried, and milled. It has to be boiled, fried and crushed in three processes to be made into fried rice. The first step is to boil it in a pot. When the pot is filled with water and boiled to eight minutes, the jik seeds are poured into the pot. Cover the pot with a lid and keep heating. When it comes to a boil, remove the lid, turn the rice up and down, cover the pot, and let it simmer gently for six or seven minutes, then turn it up and down again. After three to four successive turns, the pot is ready to serve. When the Jikji is ready, it is round and transparent, but you should not open your mouth because it will affect the quality of the fried rice. When cooking jikji, the ratio of jikji to water must be appropriate, to achieve the best degree of jikji cooking water is dry.