Practice:

1.300g rice is washed clean, 300g water is poured in, the cooking button is pressed, and the cooked rice is cooled for later use.

2.40g onion, 80g carrot, 80g potato and 80g lunch meat are diced for later use.

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

4.3 Add 1 spoon of light cream and appropriate amount of salt to eggs and stir well for later use.

5. Bring the pot to medium heat, pour 1 spoon vegetable oil, add 40g diced onion and 80g diced lunch meat and saute until fragrant.

6. Continue to pour in 200g of rice and 4 tablespoons of tomato sauce, add appropriate amount of salt and black pepper, stir well, and set aside.

7. Continue to pour 2 spoonfuls of vegetable oil into the pot, and pour in the beaten egg liquid. During this period, constantly stir the egg liquid with chopsticks until it is semi-solidified.

8. Put the rice in the middle of the egg skin, shape it into an olive shape, turn up the egg skin on both sides, tilt the pot, and then turn the rice wrapped in eggs into a 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 pass through the potatoes, add green beans and curry blocks, stir well after they are 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 a proper amount of shredded seaweed.

Curry egg-wrapped rice is finished!