Cheese-free Korean Hanasan Fried Rice

Ingredients: brown rice 1 bowl (leftovers can be) 2 eggs lunch meat 170g cooked corn kernels onions scallions milk

Seasoning: sea salt and black pepper Korean hot sauce soy sauce sugar

How to do it:

1. Eggs + 30ml of milk + sea salt and black pepper stirred well, hot pan pour the right amount of olive oil, fry on a low heat until the surface of the lunch meat slightly charred

2. Until the surface of the lunch meat is slightly charred

2. Pour in onions, scallions and sauté, add rice and corn and stir-fry well, 1 tablespoon of Korean hot sauce + 1 tablespoon of soy sauce + a little sugar and stir-fry evenly

3. Rice sheng up and compacted, inverted into the pan, piled up in a volcano shape

4. Brush a thin layer of oil around the rice, pour in the egg mixture, and fry on a medium-low heat for 23 minutes, stir gently with chopsticks. Stir to fluff the eggs and sprinkle with chopped seaweed and sesame seeds.