Tools/ingredients: a bowl of rice, two eggs, one cucumber, half a carrot, mushroom sauce 1 spoon, 5ml vegetable oil and a little salt.

1, the materials are ready.

2. Dice cucumber and carrot.

3. Pour proper amount of vegetable oil into the wok. When the oil temperature is about 50% hot, pour the broken egg liquid into the wok and spread it quickly into even small pieces with chopsticks.

4. Pour diced carrots into the egg pot and stir fry for two minutes.

5. Pour the rice that has been broken up in advance into the pot, continue to stir fry for a few minutes, and let the rice be fully heated.

6. Sprinkle the right amount of salt in the pot, continue to stir fry, and pour the mushroom sauce into the rice pot. Stir well, add diced cucumber, stir slightly, then turn off the heat and take out the pot.