Moist autumn dry, edamame scrambled eggs, scrambled eggs or edamame first? Try to do this, with wine and food

Today, I made an egg wrapped in edamame rice, and ate it every few days, one plate at a time.

Here's how I do it:

1. Wash the edamame rice, put it in a pot and cook until it is medium-cooked, drain and set aside.

2. Knock some egg liquid for later use.

3. Pour an appropriate amount of oil into a frying pan, add minced garlic and stir-fry until fragrant, then pour in edamame rice, add an appropriate amount of salt, chicken essence, light soy sauce, and stir-fry the beans and rice until cooked.

(If you like spicy food, you can also put in spicy stir-fry)

4. Pour the egg wash evenly, wait for the egg wash to solidify slightly, and then gently fry it to disperse. Sprinkle a layer of cooked sesame seeds and stir-fry evenly to get out of the pan.

The delicious omelet rice is ready, and friends who like it can try it.