Cooking Steps

1. 

   Step1:Clean the shallot. Cut it into two parts. Cut the white part into 2 cm long segments. Cut the tail of the green onion into the chopped green onion. Open the eggs and pour in 1 teaspoon (or salt spoon capacity in the seasoning box as standard) of warm boiled water. Stir and disperse into the egg liquid.

2. 

   Step2:Put the lard in the wok. Heat it over low heat to melt. First put in the scallion section stir fry out the fragrance. Fish out the scallion section.

3. 

   Step3:Turn to medium high heat. Pour in the egg liquid. When the egg liquid is slightly solidified.

4. 

   Step4:Use chopsticks to break eggs in a clockwise direction. Put them on one side of the pot.

5. 

   Step5:Put in the rice and stir continuously. Then shake the pan with the egg pieces. Shake a few times until the rice is fully cooked.

6. 

   Step6:Seasoning with extra soy sauce. Put in scallion and drop it into sesame oil and stir well. Out of the pot.