1. Separate egg yolk and egg white, beat up and set aside
2. Dice cucumber wrapper, cut green onion into small pieces, set aside
3. Right amount of rice, set aside
4. Heat up the wok, add a proper amount of oil to heat, turn to low heat, add the chopped green onion and fry until fragrant, do not paste the pan, then add the egg whites and stir fry
5. Add the rice and stir fry. After the rice is fried, pour in the egg yolk, wrap the rice, and then stir fry
6. Add the diced cucumber and stir fry for a while
7. Add the right amount of salt and black pepper
8. Put the rice into a bowl and flatten it
9. Buckle the plate on 8 and turn it over to shape the rice
10. The emerald golden rice is ready
