Although it is just a simple fried rice with eggs, the practices vary greatly from place to place. You can either fry eggs first, or fry rice first, or fry together. The fried rice with eggs made by these three methods will taste different.

First, scrambled eggs. Beat an egg into a bowl, add a spoonful of water and a little salt, and stir well clockwise.

Heat oil in the pot, pour in eggs after 60% heat, stir fry after a little solidification, turn golden brown and remove for later use.

Heat the base oil in the pan, add chopped green onion, carrot, diced ham and other favorite side dishes and stir fry, then add rice and stir fry, and add appropriate amount of oyster sauce and salt to taste.

After the rice is fried, pour in the eggs, stir well, sprinkle some chicken essence and serve.

This is the practice of most people. Rice and eggs are completely separated and the taste is not mixed.

Second, fry rice first. Put oil in the pan, add chopped green onion and stir-fry until fragrant, then add rice, stir-fry over low heat, stir-fry the rice slightly and stir well.

Beat the eggs in the bowl, stir them evenly, pour them in a circle on the rice, and then stir them quickly until they are solidified.

Sprinkle with chopped green onion, salt, allspice powder and chicken essence, and stir well to serve.

The eggs fried in this way are very small, and some of them are wrapped in rice, embracing each other slightly, which makes Huang Liang very attractive.

Third, rice and eggs are fried at the same time. This method is suitable for steaming hard rice, with less water, and the steamed rice is not sticky and has clear particles.

Break up the egg mixture, pour it directly on the rice, add salt and spiced powder, and mix well. Every grain of rice is completely wrapped in egg liquid.

Put oil in the pan, add chopped green onion and stir-fry until fragrant, add diced ham and stir-fry until slightly yellow, and then add rice.

Stir-fry after the bottom is slightly shaped, and move quickly. It is best to cooperate with the pot to make the rice scattered and clear again.

It takes about 3 minutes. Taste it before you take it out. If it's a little lighter, add some salt.

The rice fried in this way is golden yellow, and it is crisp and fragrant in the mouth. This is my favorite practice.

Everyone can try it and choose your favorite method according to your personal taste!