Golden Egg Fried Rice with Ham and Vegetables

Place 1 bowl of leftover cooked white rice into the rice cooker pot, use a rice paddle or disposable gloves to loosen and scatter the rice so the grains are distinct and not stuck together.

Prepare 3 eggs, crack them into a bowl, and use a spoon to separate the egg whites and egg yolks into separate bowls.

Use chopsticks to beat the 3 egg yolks, stir well for a while until beaten into a fine and smooth state with no hard lumps.

Pour the egg yolk liquid into the rice, mix well with chopsticks for a while until every grain of rice is coated with a thin layer of egg yolk, and set aside.

Stir the egg whites with chopsticks, beat for a while until lifting them shows no hard lumps.

Prepare 1 ham sausage, align the top pull line to the bottom, cut the edge with a knife, and twist by hand to easily remove the packaging. Then cut the ham in half lengthwise, divide into four strips, dice into small cubes, and put in a bowl.

Prepare 1 small cucumber, cut it and remove the watery pulp inside, cut into strips, and finally dice into small cubes, placing them with the ham.

Prepare some peeled carrots, slice thinly first, then shred, and finally finely dice into small pieces, placing in a bowl.

Prepare a corn cob and take only half, use a corn stripper to remove the corn kernels into a bowl, and add an appropriate amount of sweet green beans.

Prepare more scallions, chop them into green onion flowers, and put in a bowl for later use.

Pour water into the wok, bring to a boil over high heat, add 1 tsp salt and a few drops of cooking oil, then add the sweet green beans and corn kernels to blanch for 2 minutes until all ingredients float, and scoop out with a slotted spoon.

Add 1 tbsp cooking oil to the wok, add diced ham sausage, cucumber, and carrots, stir-fry continuously over medium heat for 10 seconds until aromatic, and remove for later use.

Leave residual oil in the wok, pour in the egg whites, stir-fry continuously over low heat until solidified, then use a spatula to chop them into small pieces.

Next, pour the rice into the wok, stir and mix well, then press gently with a spatula so the rice doesn't clump. Turn on high heat and stir-fry continuously for about 2 minutes to cook out the moisture in the rice until the grains are distinct and fragrant, looking like they are dancing in the wok.

Next, pour in the diced carrots, stir-fry for about 10 seconds to release the aroma of the carrots.

Then pour in the pre-fried diced cucumber and ham, stir-fry briefly, then add the blanched sweet green beans and corn kernels, and stir-fry all ingredients evenly.

Season simply by adding 0.5 tsp salt and some pepper powder, and stir-fry evenly. After mixing well, add the chopped green onions, toss a few times, turn off the heat, and transfer out of the pot to serve.