|Leftover rice||Appropriate amount|
|Edible oil||Appropriate amount|
|Thirteen incense||Appropriate amount|
|soy sauce||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
Put the leftover rice in the bowl.
Add salt, soy sauce, thirteen fragrances and cumin.
Stir well and marinate for 20 minutes.
The cured rice is put into a fresh-keeping bag and rolled thin with a rolling pin.
The electric cake pan is heated and the rolled rice is gently put in.
Sprinkle with cooking oil and flatten the uneven thickness with a wooden shovel.
Open the lid of the pan and fry the rice until it is golden at the bottom. Turn it over with a shovel and fry it golden at the back.
Fry both sides into golden yellow and put them in a plate.
Don’t cover the pan when frying.