Long bean and egg fried rice

Cut the yardlong beans and green onions into small pieces.

Place the pan on the stove over medium-high heat, add a little oil, and crack in the eggs;

Stir-fry until crumbled and slightly resembles osmanthus flowers, then set aside;

Add the cowpea seeds, stir-fry until the water is dry, stir-fry until slightly charred, then remove and set aside.

Pour in the rice and use a spatula to break it apart. If you're stir-frying leftover rice, you can spray a little water. In any case, you need to heat the rice through.

After the rice is stir-fried and heated, pour in the chopped cowpea beans and beaten eggs, add 2/3 teaspoon of fine salt and 1/2 teaspoon of pepper, and stir-fry evenly;

Add the chopped scallions, pour in 1/2 tablespoon of brandy around the edge of the pan while stirring slightly, give it a few quick turns, then remove from the pan and enjoy.