1. Ingredients: 12 shrimps, half a cucumber for fried rice, half a carrot, 2 chives, 2 eggs, 1 bowl of leftover rice, a little cooking wine, a little cornstarch, a little salt, pepper A little, appropriate amount of salad oil.

2. Wash and peel the shrimps, open the back and remove the shrimp threads with a toothpick. Add a little cooking wine, salt, pepper and cornstarch, mix well and marinate for ten minutes. Pat dry with kitchen paper and set aside.

3. Take half a cucumber, cut it in half, and then cut into thin slices. Do not cut it with the first cut, but cut it with the second cut.

4. After all the cucumber slices are cut, place them on a plate. Each cucumber slice is inserted in the middle of the previous cucumber slice in turn, forming a heart shape.

5. Cut the tomatoes in half and then cut them into slices. Place the sliced ??tomatoes against the cucumbers and arrange them into a heart shape.

6. Cut the cucumber into dices, dice the carrots, and cut the chives into small pieces and set aside.

7. Add a little salt to the eggs and beat them with chopsticks.

8. Heat the oil in a pot and pour in the eggs. After the eggs are cooked, use a shovel to break them into small pieces and serve them out.

9. Pour oil into the pot and heat it up. Add the shrimp and stir-fry quickly. Stir-fry until all the shrimp bodies change color and are cooked through, then place on a plate.

10. Pour oil into the pot and heat it up. Add the carrots and stir-fry quickly, then remove from the carrots.

11. Fried shrimp, carrots and eggs. Heat oil in a pan.

12. Add the rice and stir-fry until the rice falls apart.

13. Add appropriate amount of salt, stir-fried shrimps, carrots, eggs and diced cucumbers. Quickly stir-fry together.

14. Sprinkle with chopped green onion and mix well before serving.