Everyone loves it--fried rice with green onions and eggs
Overview
Everyone loves egg fried rice. Mom’s egg fried rice is the most beautiful breakfast in my memory. When I was a child, my mother not only dressed me up in different ways, weaving various braids and beautiful hair accessories, making skirts for me herself, and knitting sweaters. As I grew up, many of the sweaters left behind were new because there were too many to wear. She also paid great attention to my nutrition. I still remember that the most eaten breakfast items are all related to eggs: fried rice with eggs, steamed eggs with lard, eggs with milk, eggs with rice wine, and poached egg noodles. At that time, the eggs we ate were all from home-raised chickens. Later, my mother told me that she didn’t put so much thought into my younger brother. The egg fried rice made by my mother has a taste that I can never make, and the strong taste of maternal love is deposited in my memory. However, I can make egg fried rice that is both beautiful and delicious.
Tags
Ingredients
Steps
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Put the overnight rice into a plastic bag and knead it into pieces, and chop the scallions.
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Add a little more oil to the pot and heat it up, preferably lard, but I didn't boil it, so I used vegetable oil instead.
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Add the rice and stir-fry over high heat until the rice is coated with oil and feels a little dry.
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Set the rice aside, add some oil to heat, and beat in the eggs.
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Quickly scramble the eggs. When the eggs are almost set, scramble the rice and eggs together.
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After the eggs and rice are fried perfectly, add salt and chives and stir well.
