Sea Cucumber Egg Fried Rice

Prepare according to the ingredients mentioned above.

Dice the cucumber, carrot, and sea cucumber. Separate the egg yolks and egg whites of the eggs and set aside.

Put the egg yolk into the rice (the rice must be leftover rice because most of the moisture has evaporated, which ensures it doesn't stick to the pan at the beginning).

Stir evenly (if it's too dry, you can add a little water).

Stir-fry the egg whites over medium heat until cooked, then remove and set aside (you can add a little salt before adding the egg whites).

Since the sea cucumber is raw, it needs to be stir-fried quickly over high heat for a short while, and then taken out for later use once it slightly changes color.

Add a little olive oil to the pan and pour in the rice (at this time, because there is some moisture, you need to stir frequently to gradually remove the moisture).

Continue stirring the rice constantly until you can see some grains jumping in the pot, each grain distinct (this step is very important).

Put the diced cucumber, diced sea cucumber, and diced carrot into the pot.

Add an appropriate amount of salt (adjust according to the amount of rice) and a little white pepper.

Continue stir-frying over medium heat until the rice grains and other ingredients are clearly separated (after adding the ingredients, since there is still some moisture, stir-fry just until the grains are distinct; the softness can be adjusted according to personal preference).

Turn off the heat, add a little chopped green onion before removing from the pan, flip, then take it out and plate it. It's done.