1 bowl of rice (about 300g)

Garlic 1 petals

Onion 1/3 (about 20g)

1 tomato

30 grams of pea kernel

Shrimp100g

Curry powder and salt each 1 teaspoon (5g).

Chili powder 1/3 teaspoons (2g)

Oil 1 tbsp (15ml)

Eggs 1

1 leek

working methods

1. Chop garlic. Peel the onion and slice it. Wash the tomato, cut it into 4 pieces, remove the inner core, and cut the tomato meat into 1cm cubes. Wash shallots and chop them.

2. Beat the eggs into a bowl and beat them into egg liquid for use.

3. Turn the oil in the wok over medium heat. When it is 40% hot (you can feel a little warm when you put your palm on the wok), pour the egg liquid into the wok. When the egg liquid begins to solidify, stir it with a spatula, and stir the egg into even small pieces and take it out for later use.

4. Leave the bottom oil in the wok, heat it, add the minced onion and garlic and saute until fragrant, then add the shrimps, diced tomatoes and peas and stir fry for about 2 minutes.

5. Put the rice, salt, curry powder and Chili powder into the pot, turn the fire to the minimum, then stir fry with a spatula and grind the rice into uniform particles.

6. Finally, put the scrambled eggs into the pot, stir-fry them with other materials until uniform, and then sprinkle with chopped green onion.