Boil the SE1 (rice) for 13 minutes until cooked.

Heat SE2 (oil) in a wok for a few seconds.

Mix 30 ml water with SE3 (egg powder) and pour it into the wok. Sauté for 30 seconds.

Add the boiled rice and SE4 (Schezwan sauce, salt) to the wok. Stir-fry for 2 minutes on medium heat.