Ingredients: 1, a bowl of rice. 2. One or two shrimps. 3. Two or two cooked green peas. 4, half a sweet pepper. 5. One third of cucumbers. 6. Two eggs. 7. Two onions. 8. A spoonful of curry powder. 9. Three tablespoons of ketchup. 10, one spoonful of cooking wine. 1 1, salt content. Practice: 1, diced cucumber and sweet pepper; Take an egg and beat it in a bowl. Add some salt and beat into egg liquid. Chop shallots; Adding a small amount of water into starch to form water starch; Dice the shrimp, add cooking wine, salt and a teaspoon of water starch, mix well and marinate for five minutes. 2. Put oil in the pot and heat it to 60%. Stir-fry the egg mixture until cooked, and then cut it with a spatula. 3. Push the egg to the side of the pot, add cucumber, sweet pepper and diced shrimp, and fry for about two minutes. 4. Pour in the rice and salt and stir fry for about one minute. 5. Stir-fry curry powder and chopped green onion in curry rice and put them in a bowl for later use. 6. Beat the other chicken in a bowl, add some salt and beat it into egg liquid, then add water starch and mix well. 7. Pour it into a warm non-stick pan (if there is no non-stick pan coating on the wok, you need to wet the pan with a small amount of oil), turn the pan several times to make the egg liquid disperse, thin and round, and bake it into egg skin with low fire. 8. Put the egg skin into a large plate and put the curry rice on the egg skin. 9. Wrap the rice. 10. Serve with tomato sauce (you don't need to add anything you don't like in this step).