Main Ingredients:
Rice: 1 bowl; Corn: appropriate amount; Green peas: appropriate amount; Bacon: 1 slice; Onion: appropriate amount.
Auxiliary Ingredients:
Egg: 1; Seaweed: 1 sheet; Carrot: appropriate amount.
Seasoning:
Ketchup: appropriate amount.
Taste: Sweet and Sour; Cooking Method: Stir-fry; Time: 20 minutes; Difficulty: Easy.
Steps for cooking Nose Hole Egg Fried Rice
Dice the onion and bacon.
Dice the onion and bacon.
Cook the corn and green peas in boiling water.
Heat some oil in a pan and stir-fry the onion.
Heat some oil in a pan and stir-fry the onion.
Add the bacon and stir-fry for a few seconds.
Add the rice and stir-fry.
Add the cooked corn and green peas and stir-fry.
Add the ketchup.
After serving the rice, make an egg skin in the pan and place it on top of the rice.
For decoration, cut a slice of carrot and cut off one-third or two-thirds for the upper part of the nose hole. Cut a smaller slice for the lower part. Use scissors to cut out two large circles from the seaweed for the eyes, and two small circles for the nose holes. Cut out the hair on the chicken’s head and two claws with scissors. The Nose Hole Egg Fried Rice is ready!
