Chinese-style rice with mussels

Reconstructed classic method: The source page prints only the title, a photo and the ingredient line "rice, eggs, mussels, cucumbers, spring onion", with no method or measured amounts.

1. Cook the rice, drain and let it cool (day-old rice works best).
2. Beat the eggs and scramble them in a hot, oiled wok until just set; set aside.
3. Add a little more oil to the wok and stir-fry the cleaned mussel meat briefly over high heat.
4. Add the cooked rice and stir-fry, tossing constantly.
5. Stir in the diced cucumber and sliced spring onion, return the scrambled egg and toss everything together.
6. Season to taste and serve hot.