Fried Egg Bun Rice

1. Slice bacon, wash green beans and drain water, wash mushrooms and slice thinly for later use.

2. Shredded lettuce is used as a side dish.

3. Cut scallions into circles for decoration.

4. Add eggs and milk to disperse and set aside.

5. Cut garlic into small pieces and set aside.

6. Heat up the butter and add minced garlic to stir fry until fragrant.

7. Stir fry the bacon until the edges are slightly charred.

8. Add green beans and stir fry for 2 minutes.

9. Finally, add the sliced mushrooms and stir fry for 1 minute.

10. Add broth (without broth and plain water), black pepper, white sugar, and salt seasoning, simmer over low heat for 5 minutes.

11. Before cooking, add a slice of cheese and pour in water starch to thicken the sauce.

12. Put the newly cooked rice in a good shape (you can choose white rice or Fried Rice, because you need to use vegetables to make sauce, you can choose white rice, if you use pure sauce or tomato sauce salad sauce to make sauce, you can choose Fried Rice).

13. At the same time, spread a layer of oil over low heat in another pot, pour in the egg mixture, and stir continuously with chopsticks until the egg mixture in the middle becomes fluffy.

14. Flip both sides of the eggshell and wrap it around the egg mixture that has not solidified in the middle (it should be done for the first time to avoid breaking the eggshell, so fry it a bit older. If you are still afraid of breaking it, you can add a little starch to the egg mixture).

15. Then pour the fried egg upside down onto the hot rice (this step requires flipping over the pot in one go).

16. Use a knife to cut along the middle of the egg bun (the most exciting one is made of wood~I originally wanted to take a dynamic picture, but it's really impossible to do it with one hand and the other)

17. Finally, sprinkle bacon and mushroom sauce on top of the egg bun rice and garnish with scallions. The vibrant and battered egg bun rice is complete~