Ingredients: a bowl of leftovers, 20g curry.

Accessories: a spoonful of oil, a pinch of salt, a corn, a carrot and a mung bean.

1, the ingredients are ready.

2. Cut carrots into cubes the same size as corn, and set aside all the vegetable granules.

3. Boil a pot of water, blanch the vegetables and drain the water for later use.

4, the oil pan is hot, pour the leftover rice in, and immediately turn to medium heat.

5. Stir the rice with a spatula.

6. Pour the scalded vegetables into the pot and stir well.

7. Add the curry pieces and continue to stir fry until the curry is completely melted.

8. Sprinkle with salt and mix well.

9. Put the fried curry rice into a bowl and press it with a spoon.

10, pour it into the container and serve.