1. Heat the pan, add the oil and fry the egg liquid, solidify and serve
2. Add the remaining oil to the diced carrots and stir fry for 2 minutes
3. Add the mustard head and diced cucumber and fried egg and stir fry until the mustard head is soft and cooked
4. Pour the rice
5. Stir-fry the rice and stir-fry with salt to taste
6. Out of the pot and plate
