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  1

  A collection of main ingredients.

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  2

  Wash the sea rice, add some shredded ginger, soak in warm water for half an hour, or steam for 10 minutes.

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  3

  Wash the carrots and mustard greens and cut them into small cubes. Separate the mustard leaves and stems.

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  4

  Beat the eggs and fry them with appropriate amount of oil. Once the egg liquid has solidified, scoop it up and set aside.

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  5

  Add a little more oil to the pot and fry the dried shrimps until cooked.

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  6

  Add carrots and mustard stems and stir-fry until raw.

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  7

  Add a small amount of salt, mix well, and serve.

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  8

  If there is still a lot of oil in the pot, do not add more. Pour in the leftover rice and stir-fry until the rice grains are dry.

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  9

  Pour in the previously fried dried shrimps, carrots and mustard stems, as well as the mustard leaves, stir-fry and mix well.

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  10

  Pour in an appropriate amount of soy sauce according to your preference and stir-fry until evenly mixed (if you like a darker color, add more).

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  11

  Finally, pour in the scrambled eggs and mix well.

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  12

  Salty, delicious and delicious.

Tips

1. Sea rice is a bit fishy. If you don’t like the fishy smell of shrimp, just use meat or ham sausage or luncheon meat. You can also use it without meat.
2. The leftover rice should be from the day before. It is best to refrigerate it, so that it is dry and easy to fry. Fresh rice has too much water and is sticky and difficult to fry.
3. Side dishes can be matched according to your own preferences. The mustard leaves and mustard stems should be fried separately, and the mustard leaves should be fried last to keep the color green.