Cooking Steps

1. 

   Step1:Dice half a carrot. Dice a handful of fresh olives. Wash 8 shrimps and pick up the shrimps line. Reserve the shrimps hea

2. 

   Step2:Separate the egg yolk protein of 1 salted egg and mash them separately; put the shrimp into the boiling water pot, add 1 spoon salt and cook until it is seven ripe, then peel and reserve.

3. 

   Step3:Break up the 2 eggs. Pour into a bowl of overnight rice and mix well. The common fried rice with eggs is fried separately. We mix the egg liquid into rice. The fried rice and eggs are combined. Each rice is fried rice with golden eggs with eggs.

4. 

   Step4:Hot pot of cold oil. Oil refining under the shrimp head. When the oil is golden yellow, remove the shrimp head and discard it.

5. 

   Step5:Stir fry the salted egg yolk in the shrimp oil pan. Add the carrot diced, olive diced and the overnight rice mixed with the egg liquid, stir fry until the rice is evenly colored. Then add the salted protein diced, shrimp and stir fry. Add 1 spoon of salt to taste.

6. 

   Step6:Cut the lunch meat into 3 thick slices. Fry both sides over low heat until golden brown. Set aside.

7. 

   Step7:Stir fry the rice, put on the soft eggs, spread the fried lunch meat, and finish the new fried rice. * runny eggs - add cold water to the pot (the amount of eggs is not exceeded) and heat it to 68 degrees (measured by the kitchen oil thermometer). Place the eggs at room temperature, turn off the heat and cover them for stewing. Reheat them to 68 degrees every 3 minutes. Turn off the heat and cover them for stewing. Repeat for about 4 to 5 times. Stew for 20 minutes in total. Done.