Among the twins, the daughter Ram takes out all the green onions in the soup or side dishes, and eats the green onions in the fried rice well. Please prepare more green onions as much as you can.

Fry garlic in oil. If there is less oil, tilt the pan and fry the garlic, as shown in the picture on the right. Garlic is fried crispy when there's a lot of oil.

Spread fried garlic on kitchen towels and remove excess oil. The color came out a little too much because I was greedy for the crunchiness. Be careful because burning garlic too much will make it bitter.

Stir-fry green onions in the oil that used to fry garlic. Prepare about half a spoonful of oil left in the pan. I'm going to use it for the fire taste. If there is a lot of oil, take it out and use it in other stir-fried dishes, and it smells very good because it has a double garlic scent.

Push the green onion to one side of the pan and scramble with eggs.

When the eggs are half-cooked, add rice and mix.

Push the stir-fried ingredients to one side, tilt the pan, add oil, soy sauce, and rice wine, boil it as if slightly burning, and stir-fry while mixing evenly. Season with salt and finish with a little pepper and sesame oil. The point of Chinese fried rice! The secret step is to boil garlic oil, soy sauce, and rice wine as if burning them. I used 1/2 spoon of garlic oil, 2 spoon of soy sauce, and 1/2 spoon of refined rice wine for 3 bowls of rice.

When mixed with rice, the crispy garlic chip texture disappears, so I put garlic chips on top of fried rice and sprinkled chopped chives and black sesame seeds to accentuate the color. The above ingredients do not affect the taste very much, so you can skip them. This garlic chip is delicious even if you eat it as a snack with fine salt as soon as it is fried. It's hard to make this taste with good ingredients.