1. 1 large bowl of cold rice, 1 egg, appropriate amount of onion, ginger and garlic, 1 chive, 3 tsp soy sauce, 1 tsp cooking wine, 1 tsp sugar, 1 tsp oyster sauce, pepper Less flour, 2 tsp corn oil, 1 tsp lard.

2. Put soy sauce, cooking wine and sugar into a small bowl, mix well and set aside; cut onions, ginger and garlic into large pieces, and cut chives into small slices diagonally and set aside;

3. Add seasonings Mix well into the cold rice, and use a spoon to break up the clumps of rice;

4. Crack the eggs, add into the rice, stir evenly again until the rice grains are dispersed, heat and stir-fry pot, add corn oil and lard;

5. After the lard melts, add the onion, ginger and garlic slices, stir-fry slowly over low heat until the onion slices are browned, take out the onion, ginger and garlic No residue;

6. Add the rice, turn to high heat and stir-fry quickly, stirring and stirring the pot. The rice will be sticky at first;

7. Stir-fry until the rice grains are distinct. , and there are rice grains bouncing in the pot;

8. Add chives, oyster sauce and a little pepper, stir-fry quickly and evenly.