1. Prepare the materials and wash them with clean water.
2. Peel the cucumbers and carrots.
3. Dice cucumber, carrot, chives, shrimp and parsley.
4. Pour appropriate cooking oil into the pot on a low heat. When the pot is hot, beat the eggs in, and stir-fry the eggs after a while.
5. Put the eggs on one side of a pot, pour the chives on the other side, and fry the onions until they change color slightly.
6. Put the diced vegetables in a pot and stir-fry twice over high heat. Add rice and stir-fry. After stirring evenly, add salt, chicken essence, drizzle with sesame oil, sprinkle a little black pepper, and turn off the heat to serve.
