Repeated several times, the previously solidified eggs have piled up in the center, and the liquid eggs that haven't solidified are rapidly congealing at a speed visible to the naked eye.
Repeat the previous movement again, then scoop out the eggs and set them aside for later use.
The residual heat will slowly cook the unsolidified egg liquid inside, without it becoming too overcooked.
Add a bit of base oil, then quickly stir-fry the diced seafood until it changes color. After that, add diced carrots and spicy pickled mustard greens, a type of salted vegetable from the Jiangsu and Zhejiang area.
Once the pickled vegetables are added, a rich fermented sour aroma instantly fills the air, intertwining with the seafood aroma, reminiscent of sour fish.
The diced seafood shouldn't be stir-fried for too long; once it slightly changes color, add the refrigerated rice to cool it down.
