1. Steam the pumpkin in water for 10 minutes until it is semi-soft, spread it out and freeze it, cut the top of the pumpkin, scoop out the sac, and remove some pumpkin pieces along the edge for later use.

2. Wash and remove the shells of the shrimps, marinate them with a little salt and pepper, and set aside.

Open the egg mixture, heat the wok, add half of the egg mixture and scramble the eggs.

Add shrimps and pumpkin diced into the bag.

3. Add cold rice, add salt, and stir fry the rice until it becomes loose.

Finally add the remaining egg mixture and fry until golden brown.