Exercise:

Wash 1.300g rice, pour in 300g water, press the cooking button, and let the rice cool after cooking.

2.40 grams of onion, 80 grams of carrot, 80 grams of potato, 80 grams of lunch meat diced for later use.

3.60g string beans are boiled in a boiling water pot for 2 minutes, then taken out and soaked in cold water.

4.3 Eggs, add 1 tablespoon light cream and appropriate amount of salt, and stir well for later use.

5. Turn the pan to medium heat, pour in 1 tbsp vegetable oil, add 40g diced onion and 80g diced lunch meat and stir-fry until fragrant.

6. Continue to pour 200g of rice and 4 tablespoons of tomato sauce, add appropriate amount of salt and black pepper, and stir well for later use.

7. Continue to pour 2 tablespoons of vegetable oil into the pot and pour the beaten egg liquid. During the period, the egg liquid was continuously stirred with chopsticks until it was semi-solidified.

8. Put the rice in the middle of the egg skin, shape it into an olive shape, turn the egg skin on both sides, tilt the pot, and then turn the rice wrapped in eggs on the plate.

9. Pour 20g vegetable oil into the pot, add diced carrots and diced potatoes, stir-fry until the potatoes become translucent, add 1 small bowl of water, and cover the pot. When chopsticks can easily insert potatoes, add green beans and curry blocks, stir-fry until completely melted, and cook for about 1-2 minutes.

10. Pour the cooked curry around the rice covered with eggs, squeeze ketchup on the surface of the rice covered with eggs, and decorate with appropriate shredded seaweed.

Curry omelet is finished!