Prepare ingredients. Eggs, rice, leeks. Wash the rice, add appropriate amount of water and cook it into rice. Place the cooked rice into a large bowl and refrigerate for about an hour. Take out the refrigerated rice and fluff it with a spatula. Beat the eggs, add three teaspoons of water and a pinch of salt. Eggs fried in water will be more tender and more eggs will be laid. Eggs with salt will be more delicious. I added some black sesame seeds to the eggs so they taste better when fried. Chop green onions. Take out of the pan and add appropriate amount of cooking oil. There is more oil than usual. Add an appropriate amount of salt to make it taste better when fried. Heat the oil to 70% heat and stir-fry with white rice. Use a spatula to fluff the rice so that it is evenly covered with oil. Stir-fry until loose rice is served. Heat the pot again and add some cooking oil. Pour in the egg mixture. Use chopsticks to quickly stir-fry the egg mixture. Fry the egg mixture into small pieces. Pour in the freshly fried rice. Stir fry evenly. Add a spoonful of salt, a spoonful of sugar, and a spoonful of cooking wine, and stir-fry the rice and eggs until the eggs and rice are evenly mixed. After the eggs and rice in the wok are evenly stirred, add an appropriate amount of chopped green onion, and then add a spoonful of salt and half a spoonful of MSG to taste. Stir-fry evenly to mix the green onions and fried rice evenly. Turn off the heat and simmer for a while, then remove from the pot. Put the egg fried rice into a bowl. Pour onto a plate and make a nice presentation. Egg fried rice, ready. Sprinkle some black sesame seeds to enhance the visual and taste. Golden egg fried rice, let’s go!