1. Wrap the rice in plastic wrap, squeeze it into a ball, and flatten it.
2. Chop carrots, add peas, corn kernels and carrot kernels to boiling water in a pot, blanch them for later use.
3. Separate the egg white and egg yolk, stir the egg yolk evenly for later use.
4. Remove the shrimp thread, wash and cut into small pieces for later use.
5. Turn on a small fire in the pot, brush with a thin layer of oil, put in the prepared rice, and then put the egg liquid on the rice.
6. Fry on low heat until the egg is solidified, add the blanched carrots, corn kernels and peas, and finally add the shrimp diced.
7. Spread a layer of shredded cheese, cover and simmer for 3 minutes until the cheese is melted.
