Because of the use of spicy cabbage in fried rice, it will not be as greasy as other fried rice. With the spicy and sour taste of spicy cabbage, it is very appetizing.
Preparation materials: a bowl of overnight rice (fried rice must use overnight rice. Two eggs, diced streaky pork, a small section of cucumber, chopped scallion, ginger and garlic, and a small amount of spicy cabbage (put it on your own, put it more if you like spicy food, and wash off the chili sauce if you don't like it).
Seasoning: salt, MSG, pepper powder, sesame oil, cooking wine.
1. Fry an egg into a 5-minute poached egg, add some salt to one egg, and break up monosodium glutamate.
2. Fry the poached eggs first, so that after pouring out the extra oil in the pot, you can spread the egg skin. The egg shell is laid in the empty bowl on the side that is not in contact with the pot,
3. Heat the oil in a hot pot, stir fry with onion, ginger and garlic, add diced meat, add a little salt (spicy cabbage is already salty, don't add too much salt), pepper powder, cooking wine and continue to stir fry until the meat changes color. Add spicy cabbage and fry for 1 minute.
4. Turn to medium heat and add cold rice. While frying, use spoon to turn over and press to shred and stir well with other ingredients. Add monosodium glutamate and sesame oil and stir fry well.
5. Put the rice into the bowl just paved with egg skin and press it flat. Turn the edge of the egg shell inside.
6. Put it on the plate upside down, and then place the cucumber slices on the side (when it's spicy, it's easy to eat a few pieces of cucumbers). Put the first fried eggs on it, and then decorate it with several pieces of cucumber slices (you can also decorate it with coriander or other things). When eating, mix the egg white and yolk in the rice. Eat well.