What side dishes to put in fried rice is delicious

Yangzhou fried rice recipe (leftovers become delicious, no leftovers from now on)

Cut all the side dishes (carrots, cucumber, sausage) into small pieces, peel the kernels of corn, cut the scallions into small pieces, and set all the ingredients aside.

Pour two eggs into a bowl and beat them. The next step is crucial, make sure you pay attention to it~

Pour the beaten eggs into the leftovers and mix well. This step is crucial, which is why the fried rice can be grainy.

Be sure to use chopsticks or your hands to break up all the rice grains before frying, so that the egg mixture and all the rice grains are fully integrated together. You can also add a little bit of cooking oil to stir in this step (the texture will be better if you add oil at this time, or you can add less oil at a later stage to ensure that the grains are clear and the texture is not hard).

Pour the other egg into a bowl, then add a quarter of the salt (the purpose of the salt in advance is to make the flavor better), beat and set aside.

Add a little more cooking oil than usual to the wok, turn the heat down to medium-low when it's 7 or 8 minutes hot, then pour the beaten egg into the wok. Wait for some time and keep stirring with chopsticks until the eggs are in the shape of a picture, then take them out and set aside. (Don't wait for the eggs to get old. That's the key!)

Stir fry the rice with the remaining base oil in the wok. (Don't stir fry for too long, just a minute or so.)

After the rice is stir-fried add the side dishes (carrots, cucumber, sausage, corn kernels) and continue stirring. (One to two minutes or so.)

Then add the fried egg and stir fry.

Add the scallions and stir fry slightly.

Finally, add the remaining salt and remove from the pan.