1. Diced chicken breast, sliced mushrooms, shredded cabbage
2. Add vegetable oil to the pot, add sliced ginger and stir fry until fragrant, add diced chicken and stir-fry until the color changes, add mushrooms and stir-fry for 30 seconds, add appropriate amount of water
3. Add sugar and salt to the pot, add leftover rice and stir well, cover and cook for 5 minutes, add corn kernels and cook for 5 minutes
4. Beat in the egg mixture, stir into egg cutlets, add shredded cabbage, turn off the heat and simmer for 10 minutes
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