1. Cleaning and peeling materials

2. Shrimp is cooked and peeled, chicken legs are cut and diced, and potatoes, carrots, onions and green peppers are diced.

3. Heat the oil pan, stir-fry the diced chicken legs until fragrant, pour in diced potatoes, diced carrots and diced onions, stir-fry until the potatoes are discolored and medium-cooked, add water that hasn't eaten the ingredients, and cook until soft.

4. After the potatoes are boiled soft, add curry powder and stir-fry for five minutes (curry paste and curry blocks can be used) to taste the salty taste of the soup. If curry powder itself has salty taste, it can be added without salt. If it has no salty taste, salt and monosodium glutamate need to be added.

5. Add overnight rice, pour in shrimp and stir fry constantly. Serve after tasting.